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. 

 

Meat Color and Doneness: Persistent Pinking

Late in June, my family and I were able to visit the Black Hills, an area of the country in which I have not had the opportunity to spend much time.  One evening, as we dined at a local restaurant, I observed a table across the dining room sending back a dinner.  While I couldn’t hear the entire conversation and I certainly wasn’t trying to eavesdrop, it was apparent that the customer was unhappy with the cooking of their hamburger and was sending it back because it was too pink in the middle.  That immediately brought to my mind the phenomenon known as persistent pinking.  A term I became familiar with because of work done by some colleagues here at Kansas State, which they present each summer to a group of foodservice operators who join us on-campus for an in-depth week-long look at all things food safety.

Quat Binding – Why this Can Have a Disastrous Impact on Your Sanitation Program.

In June, I had the opportunity to represent FoodHandler and speak on food safety behavior for customers of Martin Bros. Distributing in Waterloo, Iowa.  One of the questions that was asked caught me a little off guard. The question was about quat binding.  It caught me off guard not because it was a bad question, but only because it was not something I had previously been asked nor had not yet been exposed to the phenomenon. However, I soon learned that in certain jurisdictions, it is resulting in changes to how sanitizing cloths are to be stored in sanitizing buckets (or not) in the foodservice industry. When I returned home from the trip, I had to dig into it to learn about what quat binding is and how it might impact foodservice operations.

Are Grades for Foodservice Inspections a Good Idea?

I generally try to stay away from controversial topics in my blog, but this is one I thought it might be interesting to discuss. Occasionally on my travels, I will come across a state or a local jurisdiction that requires foodservice inspection scores be posted in the window of the establishment.  The idea is to allow would-be customers the ability to see how the foodservice operation in which they are about to eat scored on their latest health inspection.