SODEXO FO
OD SAFETY &
ALLERGEN AW
ARENESS
K R I ST E N O
' CO N N E L L S
O D E X O NU T R I T
I ON C
O - O P
OBJECTIVES Food Allergy Basics
8 Common Food Allergens
Food Intolerances & Sensitivities
Food Allergy Awareness in the Units
What We All Need to do
Food Safety
PRE TEST: TRUE OR FALSE? •If a dish is garnished with nuts, but then the nuts are completely removed, a nut allergic individual can safely consume it•If you cut peanut butter sandwiches with a knife and wipe the knife off with a wet cloth so that there is no visible peanut butter, that is a safe way to clean it •We never have to be concerned with changing the oil in the fryer between uses because it gets so hot that it will prevent any risk of cross contact•If epinephrine needs to be administered, the needle is not sharp enough to go through clothing•Soy sauce and Teriyaki sauce are both gluten free
WHAT IS AN FOOD ALLERGY? • A food allergy is an abnormal response
to a food triggered by the immune system
• Even the tiniest amount can cause a life threatening immune system response
• As many as 15 million Americans suffer from food allergies
1. Milk 2. Eggs3. Fish (bass, flounder,
cod) 4. Shellfish (crab,
lobster, shrimp) 5. Tree nuts (walnuts,
cashews)6. Peanuts 7. Wheat 8. Soybeans
Account for 90% of allergic reactions
FOODS THAT MOST OFTEN TRIGGER REACTIONS:
WHAT HAPPENS IN A ALLERGIC RESPONSE? • Symptoms can occur within
minutes can be mild like a runny nose & runny
eyes severe, life-threatening anaphylaxis
marked by swelling, hives, difficulty breathing, etc.
Hives (red, swollen, itchy areas on the skin)
Redness of the skin or around the eyes
Itchy mouth or ear canal
Nausea or vomiting Diarrhea
Stomach pain Nasal
congestion or a runny nose
Sneezing Dry cough Odd taste in
mouth
MILD SYMPTOMS
Obstructive swelling of the lips, tongue, and/or throat
Trouble swallowing
Shortness of breath or wheezing
Turning blue
Drop in blood pressure (feeling faint, confused, weak)
Loss of consciousness
Chest pain Anaphylaxis DEATH
SEVERE SYMPTOMS
5 FOOD ALLERGY FACTS 1. 200,000 hospitalizations occur in the U.S.
annually due to food allergy reactions2. 1 in 13 students in the U.S. have food allergies*3. There is no known cure for food allergies4. Allergic reactions come with NO WARNING and
their severity can worsen or become FATAL QUICKLY.
5. Reactions can appear in seconds to up to 8 hours6. 25% of 1st food allergic reaction happens outside
the home.
HOW WOULD YOU FEEL? • Think of a loved one who has a medical
condition• Imagine that person being in a new
environment, away from home for the first time, and scared because they want to fit in with new peers while still feeling safe.
How do YOU treat them??
WHAT DO INDIVIDUALS WITH ALLERGIES NEED FROM YOU? • Individuals with food allergies need
food service staff to provide them with accurate information about ingredients so they can make informed decisions about what to order
• Incorrect or incomplete information puts these guests at risk for an allergic reaction
FOOD ALLERGY VS. FOOD INTOLERANCE• Food intolerance is a digestive
system response •Occurs when your body is unable to digest certain component of a food like lactose in dairy
• causes digestive system distress like cramping, diarrhea but NOT life threatening
FOOD ALLERGY VS. FOOD INTOLERANCE• Food allergy is a immune system
response • In which the immune system attacks its own body, causing LIFE THREATENING symptoms
FOOD INTOLERANCE SYMPTOMS Typically less severe than an allergic reaction: • Hives/ rashes/itching • Headaches• Dizziness • Cramping• Nausea• Diarrhea or constipation • Nasal congestion
• Lactose: milk sugar• Casein: milk protein• Chocolate • Beans • MSG • Sulfites;
preservatives in meat or wine
• Gluten- Celiac disease
FOOD INTOLERANCE: COMMON FOODS
FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #1Food allergic reactions occur within what time period after ingestion? a.Within secondsb.From two minutes to 12 hours c.From within minutes to two hours d.Within 2 days
FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #2Food allergic reactions are responsible for how many emergency room visits per year? a.30,000b.200,000c.12,000d.300
FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #3What body systems can be affected by a food-allergic reaction? a.Gastrointestinal tract b.Respiratory system c.Cardiovascular system d.Skin e.All of the above
FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #4Eight foods- peanuts, tree nuts, shellfish, milk, egg, soy and wheat are responsible for what percentage of food-allergic reactions? a.50% b.75% c.100% d.90%
FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #5Those with food allergies can safely consume the foods that cause allergies a.If they only eat a small amountb.If they take antihistamine first c.Never d.If they eat the food with a large
amount to dilute it
FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #8Fried foods can be dangerous for those
with food allergies because: a. High fat content makes allergic
reactions worseb. Frying changes the chemical structure of
foodsc. Cross contact with other food protein
can occur if that oil has been used to cook other foods
FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #6
True or False: Food allergic reactions are a
response of the immune system
FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #7
True or False:
Close to three million Americans suffer from peanut
or tree nut allergies
RISK MANAGEMENT • By understanding the basics
of food allergy is key to reducing liability
• The food service establishment must reveal, upon request, ingredients that contain allergens
• If a customer is having an allergic reaction, get medical help immediately!
In a study highlighting 32 fatal allergic reactions, it was found that 47% occurred from food from restaurants and other food services facilities.
SAFETY & PREVENTION • Avoid cross contact between
foods. Thoroughly clean and sanitize all food contact surfaces, food containers and utensils between each use.
• Utensils• Surfaces/work tables• Hands• Cover dishes• Separate trays
FRONT OF HOUSE• Food allergies are allergic
disorders, not preferences • Guests who have food
allergies depend on front of house staff to notify other key staff members of their dietary restrictions
FRONT OF HOUSE QUIZ: QUESTION #1When a guest identifies him or herself as
having a food allergy, which staff member should you notify immediately?
a.Managerb.Cookc.Chef d.Food runner
FRONT OF HOUSE QUIZ: QUESTION #2Which items are the safest for guests who have
food allergies? a. Any items that don’t list the allergen in the
menu descriptions b. Anything on the menu, as long as you tell the
kitchen staff to be sure to remove the allergenc. All items that you’re pretty sure are safed. The mostly simply prepared items with fewest
ingredients
FRONT OF HOUSE QUIZ: QUESTION #3Which of the following are possible sources of cross
contact? a. Not washing your hands or using a fresh pair of
gloves before serving the special order b. Carrying the special order on a tray with other food
items c. Garnishing other orders near the special order itemd. Using the same napkin or towel with other plates
prior to using it to serve a special order e. All the above
FRONT OF HOUSE QUIZ: QUESTION #4
True or False: Buffets are good choices for diners who have food
allergies because they offer a variety of foods
FRONT OF HOUSE QUIZ: QUESTION #5
True or False: Improper garnishing or
handling of a dish can contaminate an otherwise
safe meal
SAFETY & PREVENTION Food preparation helps to keep our customers safe!
• Cooking- using clean pans & dedicated utensils • Baking- prepare allergen safe food first and use
extra caution by placing parchment paper on clean baking pans or sheets
• Frying- if possible, frying allergen free foods in dedicated oil, otherwise if mixing oils used for known allergies make people aware
• Covering-quickly cover allergy safe foods to prevent cross contact
BACK OF HOUSE• Inform guests who have food allergies of
any ingredients used in unexpected places
• if a food does not have a label or you are unsure about ingredients, do not guess
• Take precautions to avoid cross- contact • If a mistake is made on an order, make a
new one
BACK OF HOUSE QUIZ: QUESTION #1 Which of the following items are
risky for guest who have food allergies?
a.Fried foodsb.Dessertsc.Foods served with sauces d.Complex dishes served with many
ingredients e.All of the above
BACK OF HOUSE QUIZ: QUESTION #2 If a mistake occurs- for example you
accidentally drop a crouton or two onto a salad for a guest with a wheat allergy- how should you correct the situation?
a. Remove the top layer of allergen b. If it’s just a little, remove the allergen c. Start over and remake from scratch
SAFETY & PREVENTION • List top 8 allergens on menu boards• Never guess the content of any food• When in doubt, refer to executive chef or
dietitian • If a reaction occurs, call 911 and have the
student lie down• If someone reports they had an allergic
reaction get their contact information and direct them to the dietitian or executive chef
HOW DO WE AVOID ALLERGIC REACTIONS?Student comes to your station and says, “ I have a milk
allergy and can’t have the cheese.”
WHAT DO YOU DO FIRST?
HOW DO WE AVOID ALLERGIC REACTIONS? • Wash hands thoroughly with soap and warm water for
30 seconds • Sanitize area by spraying the sanitizer on red towel
and wiping down area • Put on gloves • Identify the allergens (no cheese, spreads with dairy
in them) • If you are unsure about the ingredients, do not guess,
ask a chef of the dietitian • Offer another ingredient in which you have nutritional
information on
HOW DO WE AVOID ALLERGIC REACTIONS ?• Avoid cross contact DO NOT use the same
utensils for lettuce & cheese or using the same cookie sheet or pan for allergen containing and non-allergen containing foods
• If there is milk already on the food, DO NOT scrap it off there could be trace amounts of milk protein that can causes an allergic reaction
• Look for allergens in unexpected places
TWO MOST COMMON EXAMPLES OF CROSS CONTACT
1.Unclean hands or gloves. Wash hands thoroughly and put a new pair of gloves on!
2.Splashed or spilled food: can splash or spill onto other foods and contaminate
HIGH RISK MENU CHOICES• Fried foods: cooking oil is often used
for many foods. Unless there is a designated fryer
• Desserts: many desserts often have nuts or milk in unexpected places.
• Sauces: can only be used in entrees and desserts if you are absolutely sure about the ingredients
HIGH RISK MENU CHOICES• Entrees: encased in a pastry, prevent the
individual from making an inspection • Combination foods: stews and soups,
contain many ingredients, which are difficult to see
• Buffet tables: very high risk for individuals due to likelihood of cross contact, utensils are used for several dishes or small bits of food end up on another dish
LOOK FOR ALLERGENS IN UNEXPECTED PLACES• Worcestershire sauce: contains anchovies and/or
sardines (fish allergy) • BBQ Sauce: sometimes contain pecans (nut allergy) • Sweet & Sour Sauce: contain wheat and soy
(Gluten Free/ Celiac/ Soy-free) • Tuna: some contain casein (milk protein) • Eggs: eggs may be used on frozen soft pretzels as
an egg wash (egg allergy) • Imitation butter flavor: often contains milk protein
DID YOU KNOW?
Peanut butter has been used to thicken chili, salsa, spaghetti sauce and brown gravy!
DESCRIBING ITEMS Instead of: Apple Cake describe as Apple-
Walnut Cake Instead of: Vegetarian Lasagna describe as
Three Cheese Vegetarian Lasagna Instead of: Chicken Stir Fry describe as Chicken
Cashew Stir Fry Instead of: Mixed Green Salad describe as
Mixed Green Salad with Croutons and Silvered Almonds
IT IS OKAY TO SAY “I DON’T KNOW.”
If you are not 100% sure about the ingredients in a menu item, say so. The guest will appreciate your honesty!!
If is better safe than sorry!
Vegetarian: • No meat,
poultry, fish • Can have
eggs, yogurt, cheese, milk
Vegan• Exclude
meat, poultry, fish, dairy & foods that contain these items
VEGAN VS. VEGETARIAN
GLUTEN FREE• Celiac disease requires a completely gluten free
lifestyle including miniscule amounts introduced through cross-contact -if digested the person can suffer severe medical complications.
• Celiac disease excludes: Barley Wheat Rye
CELIAC DISEASE• Celiac disease is an autoimmune
disorder in which the body’s attacks the immune system & can cause debilitating effects to a person • Malnutrition• Slow growth • Weight loss • Bone loss
GLUTEN FRIENDLY
• Does not contain any gluten • However, it is made in a place
where it may come into contact with gluten, such as Drexel Campus Dining facilities
FOOD SAFETY: FAT TOM FoodAcidityTimeTemperatureOxygen Moisture
FOOD SAFETY: FOOD
Foodborne organisms need nutrients to grow, which can be found on meat, poultry, dairy products and eggs
FOOD SAFETY: ACIDITY• pH is
measurement of how acidic or
alkaline a food is• Foods with little
to none acidity are foods that
pathogens grow best
FOOD SAFETY: TEMPERATURETemperature danger zone: 41 – 135
degrees F
Food must be handled very careful when it is:
• Thawed • Cooled• Cooked
• Reheated
FOOD SAFETY: TIME Foodborne
microorganisms need time to grow.
Microorganisms can DOUBLE their population every twenty minutes
FOOD SAFETY: OXYGEN While most microorganisms need
oxygen to grow, some do not:
Cooked riceUntreated garlic and oil mixtures Baked potatoes
The higher amount of water in foods, the
greater risk of perishing for
example: • Meat, milk (high
perishability) • Cheese
• Margarine • Salted Meats
• Jam
• Nuts • Honey • Pasta
• Dried Vegetables• Crackers (low
perishability)
FOOD SAFETY: MOISTURE
165 Degrees F Poultry Stuffing/ casseroleHazardous food cooked
in microwaves
155 Degrees F Ground meat Ground, chopped or minced fish
145 Degrees F Steaks/ chops Roasts Fish Eggs
135 Degrees F Fruit or vegetables Commercially processed,
ready to eat food
FOOD SAFETY: INTERNAL TEMPERATURES
ADDITIONAL TRAINING
Questions?
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