The Hidden Dangers: Allergens in Your Foodservice Operation

It has been a while since we have addressed or discussed allergens in the blogs. In today’s foodservice landscape, understanding and managing allergens is more critical than ever. With food allergies affecting millions of people worldwide, restaurants and foodservice operators must be vigilant in providing safe dining experiences.

It has been so long since we have discussed allergens in the blog that the last time we addressed the topic, there were only eight allergens. In 2021, the Food Allergy Safety, Treatment, Education, and Research Act was passed by the United States Congress and became law on January 1, 2023.  The law recognized sesame as the ninth major allergen and requires sesame to be clearly labeled on all food packaging.

The decision to elevate the status of sesame reflects the growing number of reported allergic reactions and the need for increased awareness and safety measures across the food chain. Sesame is commonly found in products like hummus, salad dressings, baked goods, and many ethnic cuisines, making it a prevalent ingredient that can easily be overlooked.

Only about 6% of adults experience a food allergy, but allergens are more prevalent among children where one in every 13 children suffers from a food allergy. For those of you who work in school foodservice operations that is about two students in every classroom.

…only about 6% of adults experience a food allergy, but allergens are more prevalent among children where one in every 13 children suffers from a food allergy. 

To refresh your memory on the nine major allergens, they include milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and now sesame. These allergens can provoke severe reactions, ranging from hives and swelling to anaphylaxis, a life-threatening condition which requires immediate medical attention. For foodservice operators, this means that a proactive approach to allergen management is essential.

  • All employees should receive comprehensive training on food allergens, including how to identify them, their sources, and the importance of preventing cross-contact. Regular refresher courses can help keep allergen awareness at the forefront of employees and managers.
  • Establish clear lines of communication between staff and customers. Front-of-house personnel should be trained to ask customers about allergies when taking orders and to relay that information to the kitchen. Chefs and cooks should freely share the information about what is in menu items with anyone who wants to know. Unlike years past, there should be no “secret ingredients” any longer in the foodservice industry. Menus should also include allergen information, and special dietary requests should be accommodated carefully.
  • Implement strict protocols to prevent cross-contact with allergens. This includes using separate utensils, cutting boards, and preparation areas for allergen-free foods. Regularly cleaning surfaces and equipment is essential to minimize the risk of contamination.
  • Ensure that all ingredients are clearly labeled, especially in prepared foods. For items that may contain hidden allergens, such as sauces or dressings, provide ingredient lists upon request.
  • Have an emergency response plan in place. While we never want this to happen, it is prudent to be prepared. This includes training staff on how to recognize signs of an allergic reaction and knowing how to respond, including having access to epinephrine auto-injectors, if needed.

As foodservice operators, it is our responsibility to create safe dining environments for all guests, especially those with food allergies. With the introduction of sesame as the ninth major allergen, awareness and education are more crucial than ever. By implementing best practices for allergen management, training staff, and maintaining clear communication with customers, foodservice operators can significantly reduce the risk of allergic reactions. Ultimately, prioritizing allergen safety not only protects your customers but also enhances your restaurant’s reputation and fosters trust within the community. In an increasingly diverse dining landscape, embracing these practices is not just a legal obligation—it’s a commitment to providing an inclusive and safe culinary experience for everyone. Risk Nothing. 

 

  • Food Traceability

Food Traceability in Foodservice Operations: An Essential, and Soon-to-be Required, Component of your Food Safety Plan

In June, I discussed the importance of having a solid food defense plan, and I provided you some resources for developing or strengthening your food defense plan. As I was writing those blogs, my mind kept turning toward food traceability. While they are distinctly different concepts, food traceability goes hand-in-hand with a food defense program. I would argue for your food defense plan to be effective, you must have an effective internal food traceability program, where you can trace the product back to the supplier (backward traceability), but also be able to trace the product from the supplier to the guest who was served the product (forward traceability).

  • Food defense

Food Defense Plan Resources – at just the right price…

Earlier in the month, I discussed the importance of having a solid food defense plan in place for your foodservice operation. Even if the first version of your plan is not perfect, it is a start.  Having plans down on paper will force you to think through the process and ensure the vulnerable points where opportunities exist for possible contamination within the operation are mitigated.

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Don’t Turn a Blind Eye to Your Food Defense Practices

Late last week, as I mindlessly scrolled through Twitter, I ran across a Tweet suggesting the #IceCreamChallenge from summer 2019 was the real cause of the Coronavirus spread. Of course, the Tweet was made tongue in cheek, but it did cause me to reflect on that challenge, which had a short life on social media in the summer of 2019.