2. +
Objectives
Understand the basics of food allergies and how you can
manage it
Recognize the top eight allergens
Identify the different symptoms caused by allergens
Understand the seriousness of anaphylaxis
Learn various careful food preparation methods and
cross contamination precautions from Touch Point
policies and procedures
Grasp the new techniques implemented for the tray line
and supervisor
3. +
Food Allergy Basics
The role of the immune system is to protect the body
from germs and disease
A food allergy is an abnormal response by the
immune system to a food protein
When the food is eaten, the immune system thinks
the food is harmful and releases histamine and other
chemicals to “ATTACK” the enemy
4. +
Can Doctors Cure Food Allergies?
There is no cure for
food allergies
The only way to keep
from having an allergic
reaction is to stay away
from the food(s) to
which you are allergic
Many children outgrow
their food allergy, some
do not, and some
develop other allergies
as they get older
5. What 8 foods cause 90% of
allergic reactions in the United
States???
8. +
Anaphylaxis
A serious allergic reaction
that is rapid in onset and
may cause death
Approximately 200 people
die each year from
anaphylaxis
Characteristics:
Immediate reaction
Cough, paleness, blueness
Prompt administration of
epinephrine is KEY to
surviving anaphylaxis
10. +
Careful Food Preparation
Read all ingredient labels
Wash hands and change gloves before preparing
the food
Prepare food with clean, sanitized equipment and
serve on clean, sanitized dishes
If you cannot be certain that the allergen is not
present, do NOT serve the food
The employees preparing and serving the food must
work with the manager or chef who is
knowledgeable about recipes and menu content
11. +
Cross Contamination Precautions
Hands should be scrubbed following appropriate hand
washing techniques
Use clean sanitized equipment and food contact surfaces
Use clean/sanitized equipment when switching from one
raw food to another
Sanitize cutting boards after each use
Single use disposable gloves are worn when preparing
foods and serving foods
Gloves are changed between tasks or if punctured or
ripped
12. +
Implementation
Red Sticker on receipt
will help the tray line
double check the order
and make sure the tray
was properly put
together.
Food Allergy Meal
Accuracy Log by Day
13. +
Summary
A food allergy is an abnormal response by the immune
system to a food protein
The only way to keep from having an allergic reaction is
to stay away from the food(s) to which you are allergic
Eight foods cause 90% of reactions in the United States
Anaphylaxis is a serious allergic reaction that is rapid in
onset and may cause death
Important to be aware of careful food preparation
methods and cross contamination precautions
Implementing the red sticker and log can help prevent
allergic reactions from occurring
80% of fatal anaphylactic reactions to foods in American adults involve peanuts and tree nuts
LORI: even though you may have not have had a serious reaction before it can still happen
BBQ sauce – at least one brand of BBQ sauce has pecans and it is listed in the label
Sweet and Sour Sauce – Some brands contain wheat and soy
Mayonnaise – contain eggs, cheese and yogurt
Mashed Potatoes – often prepared with milk and butter
Group discussion: how do we identify tray and what do you make it safe?
How do you as a cook make sure it is safe? What are the preparation methods already put into place? Are there separate dishes for the allergy patients?
How do we know who has an allergy?
Pass around copy of receipt and food allergy meal accuracy log