Food Allergies and Intolerances Training for foodservice staff D e v e l o p e d b y K a r l a W e s s l i n g K U M C D i e t e t i c I n t e r n M a y 2 0 1 3
Objectives Become familiar with food allergies and intolerances Understand food implications and importance Be able to identify foods containing potential allergens Understand the challenges of providing safe foods How to provide safe foods
Common Allergens and Intolerances
Immune response Food Allergy Body trying to fight off food when eaten Usually comes on suddenly Small amount of food can trigger Happens every time you eat the food Can be life-threatening Mild reactions Hives, rashes, vomiting, diarrhea, sneezing, cough Severe reactions Obstructive swelling, shortness of breath, loss of consciousness
Food Intolerance Many different causes Usually comes on gradually Is not life-threatening, although can cause serious illness Can be related to chronic disease/disorders GI problems Nausea, vomiting, diarrhea Caused by Inability to properly digest foods Enzyme deficiencies Reaction to additives in foods
Auto-immune Disease Over 80 different diseases Multiple sclerosis, Graves disease, Type 1 Diabetes, Rheumatoid Arthritis Celiac disease Involved gluten containing foods Damage to the small intestine Does not allow any nutrient to be properly absorbed Can result in malnutrition
Common Allergens and Intolerances
Foods to Avoid Specific foods Milk, dairy, whey Soy, edamame, soy sauce, soybean oil Peanut butter, mixed nuts, peanut oil Wheat, barley, oats, rye Eggs, albumin, mayonnaise Almonds, cashew, coconut, pecan, walnut Crab, lobster, shrimp Tuna, salmon, cod
Foods to Avoid Processed foods Label reading is essential High risk foods Fried foods Desserts Sauces Combination foods Entrees Buffets and salad bars
Label Reading Manufactures change ingredients without notice Non specific wording Example for Celiac Disease: Avoid wheat, rye, barley, oats Labels may read Wheat / Wheat flour / Wheat starch/ Wheat bran / Wheat germ Malt / Malt flavouring / Malt vinegar / Malt extract Modified food starch Dextrin Hydrolyzed wheat protein
Label Reading
Contamination Unclean gloves Picking up gluten free food with previously used glove Shared equipment Work surface, cutting board, utensils, pans, grill, slicer Pot of water for pasta being used for gluten free pasta Spoons, knives, thermometers Refilling containers Container for nuts should be washed properly before refilling
Contamination Garnishes Shredded cheese, croutons, nuts Spills, splatters, and steam Cooking foods next to one another Passing foods over others Deep fryers Oil will retain proteins from previous foods
Preparing Safe Foods Have a plan in place for special requests Listen to your customer carefully May have several allergies May have combined allergies and intolerances Answer any questions honestly If you don t know, say so Double check ingredients before serving Read labels Talk with cooks
Preparing Safe Foods Storing foods separately Gluten free flours, pasta, breads away from wheat products Properly clean work surfaces and equipment Allergen free work space and utensils Proper changing of gloves Wash hands before picking up new pair Avoid Double-Dipping into condiments Mayonnaise, mustard, peanut butter
Take Home Message Strict diet adherence is the only treatment for those with food allergies or intolerances Can be complicated due to hidden sources and food contamination As foodservice staff it s important to understand food sources and how to prevent contamination
Questions?
THE FOLLOWING SLIDES ARE TO BE HUNG AT EACH WORK STATION FOR REFERENCE
Food Allergies and Intolerances Deli Store food separate Gluten free foods from gluten containing foods Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy Discuss with customer exact food wanted Read food labels Inform customer of available foods Take off gloves, wash hands, replace with new gloves Locate items needed Utensils, food items, toaster, parchment paper for Panini Use purple allergy kit Avoid contamination Crumbs, spills, work surface Stay with food during preparation until food is served
Food Allergies and Intolerances Sauté Station Store food separate Gluten free foods from gluten containing foods Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy Discuss with customer exact food wanted Read food labels, talk with cooks Inform customer of available foods Take off gloves, wash hands, replace with new gloves Locate items needed Utensils, food items, clean pan Use purple allergy kit located at 11 th St. Deli Avoid contamination Crumbs, splatters, steam, work surface Stay with food during preparation until food is served
Food Allergies and Intolerances Main Service Line Store food separate Gluten free foods from gluten containing foods Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy Discuss with customer exact food wanted Read food labels, talk with cooks Inform customer of available foods Take off gloves, wash hands, replace with new gloves Locate items needed Utensils, food items, clean griddle Use purple allergy kit located at 11th St. Deli Avoid contamination Crumbs, splatters, steam, work surface Don t use fryer if oil has been previously used Stay with food during preparation until food is served
Food Allergies and Intolerances Italian Station Store food separate Gluten free foods from gluten containing foods Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy Discuss with customer exact food wanted Read food labels, talk with cooks Inform customer of available foods Take off gloves, wash hands, replace with new gloves Locate items needed Utensils, food items, parchment paper, clean pizza pan Use purple allergy kit located at 11th St. Deli Avoid contamination Crumbs, splatters, work surface, oven Stay with food during preparation until food is served
Food Allergies and Intolerances Salad Bar Store food separate Gluten free foods from gluten containing foods Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy Discuss with customer exact food wanted Read food labels Inform customer of available foods Take off gloves, wash hands, replace with new gloves Locate items needed Utensils, food items Use purple allergy kit located at 11th St. Deli Avoid contamination Crumbs, splatters, spills, work surface Stay with food during preparation until food is served
Food Allergies and Intolerances Beverage and Dessert Store food separate Gluten free foods from gluten containing foods Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy Discuss with customer exact food wanted Read food labels, talk with cooks Inform customer of available foods Take off gloves, wash hands, replace with new gloves Locate items needed Utensils, toaster, soy milk Avoid contamination Crumbs, splatters, spills, work surface Stay with food until food is served to customer
Food Allergies and Intolerances Back of the House Store food separate Gluten free foods from gluten containing foods Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy Discuss with customer exact food wanted Read food labels Take off gloves, wash hands, replace with new gloves Locate items needed Utensils, food items, pans Use purple allergy kit located at 11th St. Deli Avoid contamination Crumbs, splatters, work surface, pasta water Stay with food during preparation until food is served