A food allergy occurs when the immune system mistakenly identifies a harmless food protein as dangerous and releases antibodies to attack it. This can trigger histamine release and cause symptoms ranging from mild to severe like anaphylaxis. Common food allergens include peanuts, tree nuts, eggs, milk, fish and shellfish. While symptoms vary, anaphylaxis affects breathing, blood pressure and could be fatal without treatment. Food allergies impact about 4% of the population so facilities need trained staff, individualized emergency plans and protocols to safely manage guests' allergies and reactions.

1. Food Allergies

2. What is a Food Allergy?
When the body’s immune system mistakenly
believes a harmless substance is harmful to
the body. It tries to protect the body by
releasing histamines and IgE antibodies to
attack the substance.

3. Food Allergy Response
 Chemical triggers like histamine and IgE
antibodies are released in response to an
allergen and can cause allergic reactions
with a variety of symptoms
 Symptoms may vary from person to person
and not all reactions appear the same

4. Histamine Reaction

5. Symptom Reactions
 Symptoms can range
from mild to severe.
Severe, life-
threatening reactions
are called anaphylaxis.
 40-50% of people
diagnosed with food
allergies are judged to
have a high risk of
anaphylaxis.

6. Symptoms of Anaphylaxis
 Tingling sensation in the
mouth
 Swelling of the tongue and
throat
 Difficulty breathing
 Hives
 Vomiting
 Abdominal cramps
 Diarrhea
 Drop in blood pressure
 Loss of consciousness
 Death (in rare cases)

7. Common Food Allergies
 Peanuts
 Tree nuts
 Wheat
 Soy
 Milk
 Eggs
 Fish
 Shellfish

8. Food Allergy Statistics
 There is no cure for food allergies. Strict avoidance
of food allergens and early recognition and
management of allergic reactions to food are
important measures to prevent serious health
consequences.
 One in 25, or 4 percent of the population.

9. Why Should We Be Prepared to Address Food
Allergies?
 We have a social responsibility for the health and
safety of the guests .
 Food allergies could be a complicating factor when
dealing with other conditions (i.e. asthma).
 Guests with food allergies have unique social and
emotional challenges.

10. Issues That Need to Be
Addressed
 Quality of training/education provided to
staff caring for guests with food allergies
 Competency of staff and their knowledge of
food allergies (i.e. safety, prevention, food
handling, recognizing symptoms, and
responding to reactions)

11. Problems
 Plans are individualized, therefore there are
no standardized guidelines for managing
allergic reactions and assisting guests based
on their needs

12. What Needs to Be Done
 Guidelines for managing life threatening
food allergy reactions.
 A collaborative training approach involving
talents to identify and monitor guests with
food allergies, and emergency care plans

13. What Needs to Be Done
 Establish written emergency protocols to
prepare for and respond to food allergy
emergencies
 Implement practices that minimize exposure
to allergens