FOOD ALLERGIES 12/17/2014 WHAT FOODS CAUSE ALLERGIES? AN ALLERGIC REACTION

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1 FOOD ALLERGY AWARENESS and EDUCATION IS IT FOOD INTOLERANCE, FOOD POISONING OR A FOOD ALLERGY? FOOD INTOLERANCE The inability to Metabolize or Process a Food Product Signs & Symptoms: Nausea, Stomach Pain, Gas, Cramps, Bloating, Vomiting, Diarrhea, Headaches. and Irritability FOOD POISONING Consumption of contaminated food from a virus, bacteria, environmental toxins or other toxins. Staphylococcal, Botulism, E.Coli, and Salmonella are a few Signs & Symptoms: Occur in 2-6hrs after consumption and last for 2-3 days, Abdominal Cramps, Nausea, Vomiting, Diarrhea, Fever, Chills, Headache and Weakness. SAFER DINING THROUGH ALLERGY AWARENESS CREATES LOYAL REVENUE FOOD ALLERGY Immunologic response to a specific food product/protein. FOOD ALLERGIES NO CURE FOR FOOD ALLERGIES! Is an Immunologic Response to a specific food product / protein. The body will fight an allergy by producing antibodies. Very similar to how a body fights an infection or a virus. People become more sensitive to a food allergy after each exposure. Symptoms will get worse over time. The body will NOT develop a tolerance or immunity to a food allergy. Cooking does not remove an allergen. So cooking to high temperatures will not make the food any safer to eat for a person with an allergy. AN ALLERGIC REACTION Activates a Chemical Release of Histamine and Mast Cells. Body views food as harmful and creates Antibodies to fight. How exactly does this happen? Your body contains Mast Cells which are used to fight allergies. When an allergy is detected they release a chemical called histamine. The chemical histamine is the chemical that causes the swelling, irritation, and redness you are accustomed to seeing. Mast Cells seen under a microscope Person with an allergic reaction causes the release of Histamine from Mast Cells Chemical Formula of Histamine WHAT IS ANAPHYLACTIC SHOCK? Anaphylactic shock is an acute (rapid onset) reaction to a food allergy. This shock can be so severe and so quick it can be life threatening if not treated immediately. The entire body may react to the allergy at the same time. These severe reactions can occur with only trace amounts of the food present; and in extreme cases sometimes just the vapor (odor). As a food handler you must be familiar with these common symptoms so you can quickly identify when someone starts to go into anaphylactic shock: Hives Itching Throat Swelling and/or Tightness Difficulty Swallowing Difficulty Breathing Swelling Lips, Tongue, & the Roof of the Mouth Flushing and Redness Chest Tightness Low BP Dizziness Headaches Loss of Consciousness DEATH WHAT FOODS CAUSE ALLERGIES? The Big 8 most common food allergies are tree nuts, soy, fish, peanuts, shellfish, eggs, wheat, and dairy. These are the most common, but people can be allergic to many other foods. The Big 8 Food Allergies Dairy Wheat Soy Shellfish Peanuts Egg Tree Nuts Fish Peanuts and Tree Nuts are not the same! Tree nuts grow in trees, whereas Peanuts grow in the ground and are part of the bean/legume family. But the list goes on 10% of all people with a food allergy fall under 220 different foods, classified as Other 1

2 WHAT ABOUT OUR NEIGHBORS? Canada has an additional three(3) allergens on their list: Mustard Sesame Seeds Sulfites The United Kingdom has a total of 14 allergens on their list: The United States 8 The Canadian 3 and Lupin (a Flower found in flour) Celery Molluscan Shellfish It is EXTREMEMLY IMPORTANT to note the U.S. FDA Food Code and Food Allergen Labeling and Consumer Protection Act only recognizes Shellfish as Crustaceans, while Canada recognizes Shellfish as both Crustacean and Molluscan; and the United Kingdom categorizes Shellfish as two individual allergens: Crustaceans and Molluscs! DANGERS: CROSS-CONTAMINATION The Unseen and Unknown dangers are the most threatening for food allergic individuals! Non-Trained Staff Cross-Contact or Cross-Contamination Helpful Tips: Consistently Educate your Staff! Open Communication. Proper Food Handling Proper Food Storage Proper Cleaning and Sanitizing Techniques to remove Allergen protein. Accidents happen, however, with the right tools, awareness and knowledge you can prevent almost any incident from occurring! HIDDEN ALLERGENS / REACTIONS STATS AND FACTS Every three (3) minutes a person suffers a food allergy severe enough for a trip to the Emergency Room! Two (2) students in every class have a food allergy! Peanuts account for 55% of all food allergy deaths! INCREASED HOSPITALIZATIONS RELATED TO FOOD ALLERGY INCIDENCES. MORE NUMBERS 15 Million Americans have a Food Allergy $25 Billion in costs due to children s food allergies 200 Deaths per year from Food Allergies 50% of all food allergy deaths occur outside the home CDC / NCHS (National Center for Health Statistics) January 19,

3 PREVENTION = AWARENESS + EDUCATION WHO S RESPONSIBLE? 1) CEO / GENERAL & DISTRICT MANAGERS 2) QUALITY CONTROL/AUDITORS/ TRAINERS 3) STAFF 4) CUSTOMER WHO S AT THE CENTER? THE OBVIOUS CHOICES CONSUMERS Consumers with Food Allergies MUST PLAN EVERY ASPECT of their lives: 1) Obvious 2) Work 3) Social 4) Dating 5) Travel WORK INTERFERENCE? WANT TO MEET FRIENDS FOR DINNER? Meeting friends out for a quick bite, coffee, tea, or even a cocktail isn t as easy or safe as it may seem! 3

4 TALK ABOUT BAGGAGE! FOOD ALLERGY FRIENDLY CITY/RESORT/HOTEL/AIRLINE! Study shows that Peanuts remain in the saliva for up to 3-hours after ingestion. This same study suggests the 3 hour rule include an additional Peanut free meal, brushing of the teeth and chewing gum to become 87% non-reactive. Therefore, sharing utensils, a straw, or even kissing the person your with can be fatal within 3 hours. That s not very attractive to many people out there! RECENT NEWS ON TRAVEL RECENT NEWS ON TRAVEL Pfizer Canada, Canadian distributor of EpiPen (epinephrine) Auto-Injectors, and WestJet are launching a social media contest called Reach for the Sky, offering Canadians with severe food allergies, or those at risk of anaphylaxis, the chance to win a WestJet Vacations package! RyanAir Bans Passenger for 2-Years for Putting 4-year old girls life in danger! CUSTOMER LOYALTY THE ECONOMIC IMPACT February 2011: Created a Gluten-Free Menu, rolled out in select locations, after 3-weeks, saw 140% jump in sales (continues year after year)! According to an interview with P.F. Chang s in FSR Magazine: The industry needs to recognize that there s business to be had, St. Sure says. Restaurants are underestimating how important it is for families to feel safe. Chef Ming Tsai operates very Allergy Friendly restaurants as he has a child with deadly food allergies. He also worked closely with Massachusetts legislatures to create the 1 st Food Allergy Awareness Law for Restaurants.: MASSACHUSETTS ALLERGY AWARENESS ACT 1) Must display Food Allergy Poster 2) Must add notice to menu asking customer to inform of food allergies 3) All Managers must watch approved Food Allergy Awareness video According to and the Specialty Food Association. 4

5 THE ECONOMIC IMPACT YOU WON T LOOK AT FOOD THE SAME! According to HOW WOULD YOU DO SHOPPING WITH AN ALLERGY? LET S FIND OUT! 5