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. 

 

The Politics of Food Safety – Part Two

Hi everyone. Keeping with the theme of politics, our blog postings for the month of November are about food safety regulations. In the first blog, we provided background on agencies and their oversight for different foods. In this blog, we are covering elements of the Food Safety Modernization Act (FSMA) that was signed into law January of 2011.

The Politics of Food Safety – Part One

Well, unless you have had your ear buds in and have sequestered yourself from all media, you are aware that November is Election Month! November 6th is the day that voters across the country will weigh in on their representation at local, state, and national levels.

Food Defense Playbook

In the last blog, we raised the question of whether a defensive position is really needed for retail foodservices. I hope you were convinced that incorporating some defensive measures into daily practices will protect food inventory from risks--whether those risks are theft, spoilage, or intentional contamination. After all, food in inventory belongs to the operation so it makes sense to protect it from any risks while in your custody.

Food Defense—What is Your Game Plan?

We are into the season of Friday Night Lights and for many of you, this is a time when offensive and defensive strategies are discussed and rehashed during Monday morning quarterbacking sessions. Most of you working in foodservices have your “offensive” game under control with menu item and service strategies to ensure customer satisfaction--a big part of your play book. But, how is your “defensive” game? Do you have procedures in place to protect food from intentional contamination? In this blog, we will cover some background on food defense and discuss whether it really is a necessary strategy. In the second posting for this month, action steps for operations to consider will be presented.