This document discusses food allergies, including the basics of how they work, common symptoms, prevention of cross-contamination, and new procedures being implemented in food service. A food allergy occurs when the immune system mistakenly reacts to a food protein. The top eight allergenic foods cause around 90% of allergic reactions. Proper food handling, careful preparation, and labeling systems can help protect those with allergies.

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Food Allergies
By: Lexy Moore

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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

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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

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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???

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Symptoms (one or more may occur
shortly after eating)

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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

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Common Foods
Contain Allergens

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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

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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

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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

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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

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Food Allergy
Presentation
DATE: 10/21/2015
LOCATION: Classroom A
TIME: 2 pm – 3 pm