2. AGENDA: PART ONE
Meaning of Dietary Restriction
Examples of Dietary Restrictions
Group Activity: Dietary Restriction Scenarios
Ways Statler Handles Dietary Restrictions
Ways to Properly Handle Dietary Restrictions
3. AGENDA: PART TWO
Meaning of Food Integrity (Food Handling)
Common Mishandling of food
Reasons why Food Integrity is Important
5. UNDER THE UMBRELLA OF DIETARY RESTRICTIONS
Allergen
Major 8
Less Common
Intolerance
Gluten
Dairy
Eating Style
Vegetarian
Pescetarian
Vegan
Religious Food Laws
Kosher
Halal
Hindu
6. AN ALLERGY IS A MEDICAL CONDITION
Diagnosable
Reaction within few minutes to two hours
Childhood or Through Development
Skin, Food, Insect, Mold, Pet Dust
7. MAJOR ALLERGENS ACCOUNT FOR 90% OF ALLERGIES
Major 8
Food
Allergens
Peanut
Tree
Nuts
Milk
Egg
Wheat
Soy
Fish
Shellfish
90%
15 million
people
3 minutes
8. LESS COMMON ALLERGIES ARE JUST AS SERIOUS
Less
Common
Gelatin
Seeds
SulfitesMeat
Corn
9. FOOD ALLERGY AND FOOD INTOLERANCE SYMPTOMS MAY
OVERLAP
Allergy
• Rash/Hives
• Nausea
• Stomach Pain
• Diarrhea
• Itchy Skin
• Shortness of breath
• Chest Pain
• Swelling of the airways
to the lungs
• Anaphylaxis
Intolerance
• Nausea
• Stomach pain
• Diarrhea
• Gas, cramps, or
bloating
• Vomiting
• Heartburn
• Headaches
• Irritability or
nervousness
10. FOOD INTOLERANCE VS. FOOD ALLERGY
Food Intolerance
Food Allergy
• Digestive System Response
• Immune System Response
• Anaphylaxsis
11. PEANUTS ARE VASTLY DIFFERENT FROM TREE NUTS
Peanuts
• Peanuts don’t
actually grow on
trees and aren’t
actually nuts.
Tree Nuts
• Cashews, Pistachios,
Walnuts, Pecans,
Almonds,
Macadamia
12. MILK ALLERGIES ARE JUST AS SERIOUS AS ANY OTHER ALLERGY
Water Lactose Fat Protein Minerals Milk
Specifically cow’s milk
Can be outgrown by age 5
Blood tests and skin-pricks determine
allergy
13. LACTOSE INTOLERANCE IS THE MOST COMMON INTOLERANCE
As of 2013, close to 50 million Americans
Lactose intolerance is the result of a shortage or lack of the enzyme lactase
Mainly develops over time
Symptoms can occur 30 minutes to 2 hours of ingesting lactose containing foods
Food label: “Contains: Milk / Lactose / Whey / Milk by-products / Dry milk solids / Non-fat dry
milk powder
14. KNOW THE DIFFERENCE: MILK V. DAIRY V. LACTOSE
Dairy
• Mammalian Milk
Products
• Cows, goats, buffalo,
etc.
Milk Allergy
• Cow’s milk
• Casein and Whey
Protein
Lactose Intolerance
• Milk Sugar: Lactose
• Enzyme: Lactase
17. WHEAT ALLERGY?
Wheat Allergy Gluten Sensitivities
• Celiac Disease
Most common in children and can be
outgrown
Results in typical allergic reaction
symptoms
Can threaten your life
24 to 48 hour onset
Similar to Celiac Disease symptoms
Determined by skin-prick or blood test
Wheat proteins
Globulins, Albumins, Glutenins, Gliadins
No such thing as a “gluten allergy
18. HOW DID THE GLUTEN—FREE CRAZE COME ABOUT?
The Roots of Gluten
19. “CELIAC DISEASE IS A DISEASE OF THE MASSES”
Facts
1 % of U.S. population has celiac disease
Symptoms for Celiac Disease can appear as
another disease or condition
Gluten-free labeled products can include
up to 20 ppm of gluten
5 pounds of gluten-free food
Gluten cannot be absorbed through the
skin
Myths
Weight
Gain
• Gluten does not make us fat;
lifestyle choices do
Lose
weight
with CD
• Most people with CD gain
weight with their healing
20. FISH AND SHELLFISH ALLERGIES
Fish
Most common in adults
Tends to be lifelong
Finned fish: salmon, tuna, halibut
Shellfish
Most common in adults
Tends to be lifelong
Mollusks and Crustaceans
Oysters, Clams, Mussels, Scallops
Shrimp, Crab, Lobster
21. EGG AND SOY ALLERGIES
Egg
Most common during childhood
Chicken eggs, duck eggs, goose eggs, turkey
eggs, quail eggs
Determined by a blood test
Soy
Most common for babies and children
Soy milk, edamame, miso, tempeh, tofu
Determined by a skin-prick or blood test
22. FRUIT ALLERGIES
Common in older children and young
adults
Reactions can occur between a few minutes
to 2 hours
Apple, pear, cherry, peach plum
Cucumber, melon, watermelon, zucchini,
pumpkin
Kiwi, avocado, banana
27. RELIGIOUS FOOD LAWS ARE APART OF DIETARY RESTRICTIONS
Hindu
• Vegetarian
• Onion &
Garlic
• Mushroom
Halaal
• Pork
• Shellfish
• Alcohol
• Gelatin
Kosher
• Pork
• Shellfish
• Meat & Dairy
• Non-Kosher
Wine
Christianity
• Fasting and
Lent
28. GROUP ACTIVITY: DIETARY RESTRICTION SCENARIOS
Scenario 1: A guest at a table in your section declares that she has a gluten
dietary restriction. You record this on your sheet and report the allergy to the
captain who then writes it on the expo sheet. The salad and entrée are
accounted for and it is time for dessert which is Pumpkin Ice Cream. Do you
need to be concerned?
29. GROUP ACTIVITY: DIETARY RESTRICTION SCENARIOS
Scenario 2: The buffet for your event tonight has a tossed salad on it. The chefs
are busy and have left the bowl and remaining ingredients to toss the salad for
you to make your own backups. The salad is depleted and you need to make
another. The original description of the salad has nuts but you know a guest in
the dining room has a nut allergy. You make the executive decision to leave out
nuts from this batch so you can cater to that guest. Are you doing the right
thing?
30. GROUP ACTIVITY: DIETARY RESTRICTION SCENARIOS
Scenario 3: It is time for pre-shift and your lead is going through the dietary
restrictions for each dish. You make shorthand notes of the restrictions on your
sheet but later when you refer to it, you can’t distinguish the difference between
your abbreviations. Someone asks about the dietary restrictions on the menu
tonight and you are unable to give them an honest answer. What do you do?
31. GROUP ACTIVITY: DIETARY RESTRICTION SCENARIOS
Scenario 4: You are working an event and a guest asks for whole milk instead of
half and half. Another guest at the table who informed you of a dietary
restriction asks for soy milk. You have two silver creamers on a cocktail tray and
are pouring the whole milk but you are in a hurry and it some splashes into the
neighboring silver creamer. Is if alright for you to proceed to pour soy milk in
the other creamer?
33. WAYS TO PROPERLY HANDLE DIETARY RESTRICTIONS DURING
GUEST INTERACTION
Tending to the guest with care and genuine concern
Understanding the allergens in the dish beforehand to quickly answer
questions
Communicating issues to the lead (liaison for the kitchen)
Confirming with the guest what the dish is
34. HOW DO WE FIND OUT ABOUT DIETARY RESTRICTIONS?
BEO
Guest
Client
Sales
Banquets
Manager /
Captain
FOH Staff
35. WHO’S RESPONSIBLE? WHY EVEN ACCOMMODATE?
Food Preparers FOH Staff Captain / Manager The Statler Hotel
• Everyone has the right to eat safelyBasic Human Right
• Legal advise to provide comprehensive ingredient listLarge Restaurants Do
• Some one with a food allergy remaining loyalLTV of Customers
• A person with a food allergy makes decisionDecision maker
• 15 million peopleCustomer base
• Nature of the businessHospitality
41. COMMON MISHANDLING OF FOOD
Service Side
Not replacing a buffet utensil
that fell on the floor
Not washing hands between
clearing food and serving food
Using hands to eat after an
event
Talking over a buffet or food
about to be set on a buffet
Guest Side
Using fingers instead of buffet
utensil
Guest double dipping passed
shrimp hors d’oeuvres
Your experiences?
42. WHAT HAPPENS TO FOOD AFTER AN EVENT?
Buffet
Ample food
is left
Check with
kitchen
Very little
food is left
Check with
kitchen
Compost
Friendship
Donations
Network
Family Meal
47. REFERENCES
Allergy UK
American Academy of Allergy Asthma and Immunology
American College of Allergy Asthma and Immunology
American Gastroenterological Association
Aunt Ruby’s Peanuts
Celiac Disease Foundation
Clove Garden
Food and Drug Administration
Food Allergy Research and Education
Mayo Clinic
Milk Facts
QSR Magazine
Red Robin
Research Gate
Harvard University
Webster University
Editor's Notes
Food or eating style that requires attention and often a modification or alternative to an original menu item
“even a molecule of a food allergen can cause an allergic reaction”
http://www.auntrubyspeanuts.com/howgrow
https://www.foodallergy.org/allergens/tree-nut-allergy
Peanuts are legumes; Those with peanut allergies or tree nut allergies exclusively, tend to avoid the other food as extra precaution
Tree nut allergies tend to be lifelong. Only 9% of children outgrow their allergy. A person with an allergy to one type tree nut has a higher chance of being allergic to other types.
Manufacturers tend to process tree nuts and peanuts in the same facilities so people are extra cautious.
Unsuspecting places for tree nuts are cereals, candy, flavored coffee, barbeque sauce and some cold cuts
http://acaai.org/allergies/types/food-allergies/types-food-allergy/wheat-gluten-allergy
https://celiac.org/live-gluten-free/glutenfreediet/what-is-gluten/
https://celiac.org/celiac-disease/what-is-celiac-disease/
Gluten free products also do not contain barley or rye so someone with a wheat allergy may be limiting themselves.
http://acaai.org/allergies/types/food-allergies/types-food-allergy/wheat-gluten-allergy
https://www.allergyuk.org/allergy-to-wheat-and-other-grains/allergy-to-wheat-and-other-grains
Wheat allergies are an overreaction of the immune system to wheat protein. In contrast celiac disease is an abnormal reaction to gluten in the small intestine
65% of those with wheat allergy outgrow them by age 12
https://www.foodallergy.org/allergens/shellfish-allergy
https://www.allergyuk.org/fish-and-seafood-allergy/fish-and-seafood-allergy
Fish and seafood release amines, very small proteins when cooking, which can trigger a reaction from someone who is allergic. 15% of people with the allergy.
Fish and seafood is the only allergen that can affect an allergic person with just the smell
The protein in crustaceans that can trigger an reaction is very resistant to cooking and can still be found in traces on cutting boards even after they have been washed
http://acaai.org/allergies/types/food-allergies/types-food-allergy/egg-allergy
http://acaai.org/allergies/types/food-allergies/types-food-allergy/soy-allergy
Egg: can be outgrown: 70% of children with an egg allergy will outgrow it by 16
What do we do? Call 911, notify managers
https://www.qsrmagazine.com/food-safety/allergy-issue
http://www.webster.edu/specialevents/planning/food-information.html
A study* of peanut and/or tree nut allergic reactions in restaurants and food establishments showed that half of the reactions occurred because food was “hidden” in sauces, dressings, or in egg rolls. Desserts accounted for 43% of the reactions, followed by entrées (35%), appetizers (13%), and other (9%).
Journal of Allergy and Clinical Immunology
https://www.aaaai.org/ask-the-expert/pine-nut-allergy.aspx
Pine nut is a seed. Some people have had an anaphylactic reaction to pine nuts for those who demonstrate an allergy to nuts
Ice Cream: nuts + gluten
Vanilla, Chocolate, and Strawberry Ice Creams are typically gluten-free. Specialty flavors such as pumpkin may aim to imitate pumpkin pie and may include pieces of pie crust that contain gluten. Also look out for flavors such as cookie dough, oreo, and cheesecake as these may contain some gluten pieces.
Bowl has been contaminated with already with nuts
Any verbage that you are used to using with guests regarding dietary restrictions
http://www.mass.gov/eohhs/docs/dph/environmental/foodsafety/food-allergen-2009-poster.pdf
http://www.mass.gov/eohhs/docs/dph/environmental/foodsafety/food-allergen-2-amendments-105cmr590.pdf
http://www.mass.gov/eohhs/docs/dph/environmental/foodsafety/food-allergen-3-reg-faqs.pdf
Massachusetts (2011)
Display of food allergen poster for staff
Include on menus the customers obligation to inform the server of any food allergies
New classification of restaurants as “Food Allergy Friendly”
Additional food allergy training for food protection managers
Rhode Island (2013)
Displayed poster providing information about the risk of an allergic reaction
Include on menus the customers obligation to inform the server of any food allergies
Designate a manager knowledgeable to food allergies
New classification of restaurants as “Food Allergy Friendly”
http://webserver.rilin.state.ri.us/PublicLaws/law12/law12414.htm
Guests have been known to ask this question to us so it’s important that we are able to give them a proper answer
Food doesn’t disappear at the end of an event, we still have to handle it well
