Food Safety Webcast: Allergen Management

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In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.

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  • Heatcraft Worldwide Refrigeration is a leading global provider of innovative commercial refrigeration systems and controls. For over 40 years, Heatcraft has offered specialized refrigeration products designed and built to maximize food integrity and safety in a variety of foodservice environments applications. Visit heatcraftrpd.com to learn how Heatcraft is Making Cool Things Possible.
  • Faster cooling…safer eating! Food safety is a top priority for ThermalRite’s entire range of Blast Chillers, Shock Freezers, Walk-in Coolers and Freezers, so your kitchen can be HACCP compliant. ThermalRite Blast Chillers cool cooked food faster than other units available (straight from oven to chiller)…from+194°F to +37°F in just 90 minutes! Exclusive to ThermalRite Walk-ins, Sanisteel Antibacterial Protective Coating helps promote food safety by eliminating bacteria and more. Learn more at Thermalrite.com.
  • Food Safety Webcast: Allergen Management

    1. 1. Food Safety Webcast: The Ins and Outs of Allergen Management
    2. 2. Objectives Discuss allergen management to: Develop a better understanding of how it impacts foodservice Share some best practices to help create a food-safe environment for people with foodborne allergies Explore the role of training Answer your questions ©2013 Foodservice Equipment & Supplies
    3. 3. Meet Our Panelists David Crownover National Restaurant Association Product Manager, ServSafe ©2013 Foodservice Equipment & Supplies
    4. 4. Meet Our Panelists Kathy Egan College of the Holy Cross Registered Dietitian ©2013 Foodservice Equipment & Supplies
    5. 5. Meet Our Panelists Gordie Morris Kamehameha Schools Director of Food and Nutrition Services ©2013 Foodservice Equipment & Supplies
    6. 6. These slides are part of a free webcast available until Sept 2014. There is also an accompanying CEU quiz. Click here to view: http://www.fesmag.com/foodsafety
    7. 7. HELPING FOODSERVICE OPERATORS AROUND THE WORLD SERVE SAFE FOOD PRODUCT SOLUTIONS www.cambro.com/sto resafe
    8. 8. heatcraftrpd.com
    9. 9. Allergen Management Why allergen management matters:  15 million people have a food-related allergy  170 food items can cause an allergic reaction  Failure to properly handle could lead to death  It’s a food safety issue that is here to stay ©2013 Foodservice Equipment & Supplies
    10. 10. Allergen Management Why allergen management is important:  Falls under ADA requirements  It’s a medical condition and not a matter of dining preference ©2012 Foodservice Equipment & Supplies
    11. 11. Allergen Management How to approach allergen management:  Understand what the allergen is and whether the restaurant can accommodate that person  Understand your ingredients and read their labels.  Communication between front-of-thehouse and back-of-the-house staff is critical. ©2013 Foodservice Equipment & Supplies
    12. 12. Allergen Management Kamehameha’s Approach: • Kamehameha serves 3,100 meals daily • All-you-care-to-eat program • Scratch kitchen on four-week cycle with in-house recipes • Daily production records identify allergens ©2013 Foodservice Equipment & Supplies
    13. 13. Allergen Management • Color-coded cards help teach nutrition • Eat a rainbow each day • Coordinates with USDA’s My Plate Program ©2013 Foodservice Equipment & Supplies
    14. 14. Allergen Management The Final Step: Meal Service • Up to 900 students served in 90 min. • Nutrition and allergen cards paired on the food shields • Proprietary guards help eliminate cross contact ©2013 Foodservice Equipment & Supplies
    15. 15. Allergen Management Serving Line Before ©2013 Foodservice Equipment & Supplies Serving Line After
    16. 16. Allergen Management College of the Holy Cross’ Approach  Smaller school – only 2,800 students – allows for a more personalized approach.  Only having one dining hall makes it easier to manage.  Standardized recipes. No substitutions without manager approval.
    17. 17. Allergen Management College of Holy Cross’ Allergy Kitchen • Special, locked pantry area contains specific food items that fit dietary profiles of the students with allergies • Students go through special training to make sure they don’t introduce other allergens
    18. 18. Allergen Management Prepping, Cooking & Plating Food:  Use properly cleaned and sanitized utensils and equipment  Look for alternative methods when you can’t clean or sanitize enough  Communicate special orders so everyone knows what’s happening  Delivery options include bringing meal separately to the table or use different bowl/plate or a colored ticket to indicate special handling
    19. 19. Allergen Management College of Holy Cross’ Ongoing Efforts: • Highest ranking culinary person makes the meals. • Uses color-coded knives, pans, cutting boards
    20. 20. Allergen Management Kamehameha Schools Ongoing Efforts:  Reviews HAACP plan annually  Staff reviews daily production record and takes appropriate actions  Emphasis on cleaning and sanitizing  Having long-term employees helps with consistency and understanding roles and responsibilities
    21. 21. Allergen Management The Role of Staff Training in Allergen Management  First and best weapon.  Should address:  Cleaning and sanitizing  Personal hygiene and washing hands  Cross contact  Operators can choose from many online options, including ServSafe
    22. 22. Allergen Management Kamehameha Schools’ Approach to Training:     Entire staff is ServSafe certified Formal training with outside speakers Trained to use EPI Pen Educate students on nutrition and allergens
    23. 23. Allergen Management How the College of the Holy Cross Tackles Training:  ServSafe is key component  Hosts hour-long training sessions twice a year  Employ a variety of tactics  Reinforce training through brochures and kitchen signage
    24. 24. Allergen Management Ongoing Staff Communication Is Key  No training solution is 100 percent effective.  Everyone can’t know everything about every dish.  Training on cleaning and sanitizing is critical.
    25. 25. Questions from the Audience ©2012 Foodservice Equipment & Supplies
    26. 26. Closing Thoughts David’s Advice:  Understand the consequences when substituting ingredients.  Manage staff turnover effectively.  Know what to do when a mistake happens with a meal.
    27. 27. Closing Thoughts Kathy’s Advice:  Managers need to let staff know this is not an option. It’s the law.  Then work together to determine the best way to provide these services.
    28. 28. Closing Thoughts Gordie’s Advice:  Having a well-defined program and well-educated staff is essential.  It’s equally important to have a system that communicates with your clients.
    29. 29. HELPING FOODSERVICE OPERATORS AROUND THE WORLD SERVE SAFE FOOD PRODUCT SOLUTIONS www.cambro.com/sto resafe
    30. 30. heatcraftrpd.com
    31. 31. Future Webcast Ideas We are listening: Send your ideas for future webcasts to: Joe Carbonara joe@zoombagroup.com ©2012 Foodservice Equipment & Supplies
    32. 32. Keep in Touch Visit FE&S online at: www.fesmag.com Follow us on Twitter: @FESmagazine, @FES_Editor ©2012 Foodservice Equipment & Supplies

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