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. 

 

How Effective is Your Food Safety Training?

Basic food safety in a restaurant kitchen is not rocket science, but critically important for the crew to take the time to learn about it and for managers to set the example each day.  Customers never expect or want to see a manager, chef, or a crew member make a very visible food safety mistake, like not washing hands before food prep and gloving, or touching their face or hair while prepping or handling food.  Have we all seen it happen in our restaurant or as a customer elsewhere? Certainly.  Are you using some creativity in your current training methods to help your staff “get it” so to speak, and reflect positive behaviors regarding food safety?

Why Does Food Spoil?

Food gradually deteriorates because of a natural process of aging, just like humans. However with all foods, there are a few things we can do that have a positive effect on the shelf life and safety of our foods at the restaurant. Some preservation is done at the food manufacturing plant, some naturally, but a better understanding of the processes may help you extend that shelf life. Preservation methods and storage conditions must be designed to reduce the rate of decomposition and protect the safety, appearance and taste of our food.

Top Food Safety Websites

You ask…How do I learn about food safety regulation?  What pathogens in foods can make me sick?  What temperature should I safely cook my roast beef to and how do I take food temperatures?   How do I clean and sanitize anything according to the FDA Food Code?   What and where is the  most recent version of the FDA Food Code? Where can I find food safety educational materials galore in book form or online?  Do I need them in Spanish or a Chinese dialect?