Today s Presenters. David Crownover. George Dahlman. National Restaurant Association Chicago, IL. Food Allergy Research & Education McLean, VA

Transcription

1 Today s Presenters David Crownover National Restaurant Association Chicago, IL George Dahlman Food Allergy Research & Education McLean, VA 1

2 Food Allergens: Foodservice is the Missing Ingredient David Crownover 2

3 The Average Food Allergy Family s Concerns: Only dines at restaurants that can accommodate the family member with food allergies. 3

4 Restaurant Food Allergy Awareness National Restaurant Associations contracted Product Evaluations to interview 225 foodservice operators. Participants were screened for being the purchase decision maker at the unit and for begin in charge of training staff members on food safety topics. Respondents completed a 17-minute interview, which covered three main topic areas: Importance and awareness of food allergens Current food allergen training practices Concept review and rating Employee certification program 4

5 Awaremess of Specific Food Allergens These operators were well aware of the eight major allergens, though one-third were unaware of Soy and Tree Nuts as allergens. On average, operators were aware of 6.7 allergens. 100 % 80 % 60 % Which of the following food allergens are you aware of? % 20 % 0 % Base: 225 Peanuts Milk/dairy Wheat/gluten Shellfish Eggs Fish Soy Tree nuts Other allergens (from write in responses): Fruits 5% Vegetables 4% Chemical Ingredients 2% Sesame 1% Honey 1% 5

6 Though peanuts is rated as the most critical allergen for the foodservice industry overall, the wheat/gluten allergy was rated highest as most critical to my operation. Which of the following food allergens are important to foodservice in general? to you/your operation? (from a pick list) Important to foodservice Important to my operation 100 % 80 % 60 % % % % Peanuts Wheat/gluten Milk/dairy Shellfish Eggs Fish Tree nuts Soy Most important/critical (pick one) To foodservice To me/my operation

7 Survey* Conclusion 87% Participants that said food allergy training is an extremely important topic. 78% Participants have seen increased attention in the past two years from the industry. 85% Participants that expect an increase in attention over the next two years. * Product Evaluations Inc. restaurant survey,

8 Over half of these operators claim they are currently training their staff on the allergen topic. Non-commercial respondents are highly likely to train on this topic, while FSR Independents are lagging in adopting Food Allergen training. Those who do not train generally do not see the need for it for their operations. 100 % 80 % 60 % 40 % 57 Do you (or your organization) currently train staff on food allergens? Yes No % 12 0 % Total (n=225) FSR Chain (n=50) FSR Independent (n=50) QSR Chain (n=50) QSR Independent (n=50) Non-commercial (n=25) Why don t you conduct Food Allergen Training? (Open end response) Base n=96 (those not offering Food Allergen Training) I cover the basics/don t think additional training is needed 26% No reason/never really thought about it 24% Don t have any training programs/information to use 23% Don t serve allergen foods/not applicable to us 9% Don t have the budget for it/costs too much 2% Don t have time for this additional training 1% 8

9 Over half of the operators that train on Food Allergens state their materials were created by themselves or their organization. Many claim they are sourcing informal materials/information from health departments and/or from the internet. 100 % What information or materials do you use to train staff about food allergens? (Base: Those currently training on allergens) 80 % 60 % 40 % % 0 % Created by me/ my organization Sourced from outside organization Health department Internet/online resources Word of mouth/experiencedbased information News stories Formal Training Materials Informal Training Materials Base: 129 9

10 The primary method for alerting patrons of food allergens is through staff (when they are asked). Secondarily, it is posted on the menu or somewhere else in the restaurant. 11% of these operators state they do not reference allergens at all/not applicable. 100 % How do you let your customers know about any allergens in your operation? (from a pick list with open end) 80 % % 40 % % 0 % Staff tells customers when they are asked Noted on menu 17 It is posted in the restaurant where people can see it 6 Other method 10 I don t reference allergens at all 1 Not applicable/we don t offer any foods with allergens Base:

11 National Restaurant Association Mission We exist to help our members the cornerstone of their communities build customer loyalty, rewarding careers and financial success. 11

12 Restaurant Challenges Lack of awareness and understanding in and out of the industry. Myths about food allergies 12

13 Restaurant Challenges Not always serving the same thing. Menus can change rapidly, sometimes daily. 13

14 Restaurant Challenges Preparation real estate is a premium 14

15 The Market has Potential Number of children with food allergies increased 50% from * Global market for food developed for those with food allergies and intolerances is expected to grow more than $26.5bn over the next five years. ** Estimated increase in revenue and profit from 10-25%.*** *CDC May 2013 **Global Industry Analysts (GIA) report ***Paul Antico Restaurant Nutrition May,

16 The $ Math 15,000,000 people with food allergies Conservative est. 20% require reasonable accommodation x 3 (average family size) x $50 average check $45,000,000 in potential lost revenue/week 6,000,000 children with food allergies Conservative est. 10% require reasonable accommodation x 10 (average special occasion party size) x $150 average annual spend on special occasion $900,000,000 in potential lost revenue/year 16

17 Introduction Introduction ServSafe, in partnership with Food Allergy Research & Education (FARE), created the ServSafe Allergens Online Course to make restaurant dining safer for the 15 million Americans coping with food allergies. TOGETHER, WE ARE PROVIDING RESTAURANT PERSONNEL WITH EVIDENCE-BASED EDUCATION, TRAINING AND RESOURCES. 17

18 ServSafe Allergens Online Course 18

19 Course Topics Course Topics UNDERSTANDING FOOD ALLERGIES FRONT OF THE HOUSE OPERATIONS BACK OF THE HOUSE OPERATIONS Defining food allergies Recognizing symptoms Identifying allergens Dangers of cross-contact Proper cleaning methods Proper communication Preventing cross-contact Workstations and selfserve areas Special dietary requests Dealing with emergencies Importance of food labels Handling food deliveries Proper food preparation Cleaning and personal hygiene 19

20 ServSafe Allergens Online Course Uses avatar to lead student through course. Navigation is from one room to another instead of a click button. 20

21 ServSafe Allergens Online Course Various activities are introduced to facilitate retention. 21

22 ServSafe Allergens Online Course Finally, they get a chance to celebrate completion of the course before taking the exam. 22

23 FoodAllergens.com 23

24 The FARE Restaurant Campaign George Dahlman Vice President of Advocacy

25 Massachusetts Experience Passed in 2009, Massachusetts implemented a new law that raised awareness and accommodation of food allergic patrons. The provisions include: Display an educational poster in the employee work area covering allergens and related issues; Display on menus, menu boards or at the point of service the following Before placing your order, please inform your server if a person in your party has a food allergy ; and Have at least one certified food protection manager to have a food allergen awareness training certificate. 25

26 Maryland House Bill 9 Maryland Task Force Beginning March 1, 2014, a food establishment shall display prominently in the staff area of the food establishment a poster relating to food allergy awareness that includes information regarding the risk of an allergic reaction. A Task Force to Study Food Allergy Awareness, Food Safety, and Food Service Facility Letter Grading..charged with: Study and make recommendations regarding: Food allergy awareness and food allergy training for food service facilities in the State The most common food allergies and issues related to food preparation and cross contamination in food service facilities Existing and planned food allergy training material, programs, and certifications Food allergy awareness and training mandates for food service facilities in other states Legal issues related to food allergens, including potential civil liability, compliance with the Americans with Disabilities Act, and negligence issues; 26

27 Maryland Task Force Recommendations The Task Force recommends that: 1. By 6 months after implementation, food service facilities display on their menus, menu boards or at the point of service the request that Patrons with known food allergies notify their server of the allergies, prior to ordering food; 2. Food service facilities have available at all times, on their premises, a member of the staff, who has taken a Departmentally approved allergen awareness training course and passed an accredited test, for consultation with Patrons to discuss meal options so as to minimize potential allergen risks. The timing for this requirement is to be established by DHMH in regulation; 3. The Department of Health and Mental Hygiene provide and post on its website a list of acceptable third-party online and in-person food allergen awareness training courses consistent with ANSI-ASTM Additionally, the Department will also list resources for restaurants and consumers to learn more about food safety and food handling protocol as it relates to food allergies. 4. The Department will initiate tracking of food allergy reactions as new resources are made available to the Department to do so. 27

28 Campaign Components Setting The Table Restaurant Policy Task Force Development of Model Bill Position/Supporting Documentation State Leadership Teams 28

29 Restaurant Legislation Model Bill Provisions Menus and menu boards the request that patrons with known allergic responses notify their server, prior to ordering food, of their allergies. Have available at all times a member of the staff, who has taken and passed an approved allergen awareness training course. Include allergen awareness in their staff training and include procedures for the handling of food allergic patrons as part of their standard operating procedures. 29

30 Restaurant Legislation Model Bill Provisions (cont) Foodservice facilities prominently display allergen awareness posters in the food handling areas of the facility. The state Department of Public Health systematically track and report on food allergy reactions from both restaurants and patrons. FARE recommends that the state Department of Public Health designate voluntarily participating restaurants as Food Allergy Friendly and maintain a listing of these restaurants on its website. 30

31 Mobilize Grassroots Advocates 31

32 Target States California Illinois Michigan New York New Jersey Maryland North Carolina Florida 32

33 ? s 33

34 Our Next Webinar Safe & Sound: Relationships, Dating and Intimacy Challenges Associated with Having Severe Food Allergies Kristen Kauke, LCSW Author, Growing Up Ben Wednesday, February 12 1:00 2:00 PM ET Member registration opens Friday, January 10. Open registration begins Monday, January