Food-based allergies have symptoms ranging from barely noticeable to imminent threat of death. Research suggests that approximately 15 million Americans have food allergies. A 2015 study by the Centers for Disease Control and Prevention found that food allergies in children increased by about 50% between 1997 and 2011. The most common allergen for children is cow’s milk, while the most common allergen for adults is shell fish. Peanuts aren’t the most common allergen for any segment of the population, but they are frequently the most violent. Some are so allergic to peanuts they can’t be in the same room with a peanut butter cookie. Food allergies are increasing in all segments of the population. It’s not clear whether allergies or reliable diagnosis is on the rise, but one thing is certain. The health threat can’t be ignored. Food service is feeling the impact strongly.
Protecting your customers, reputation and livelihood relies on the premise that people won’t get sick, so allergy education matters. Training is necessary throughout your staff because allergens are elusive. One of the most common is fish. Kosher gelatin is made from fish. Marshmallows are made from kosher gelatin. Everyone must be educated on the menu ; what foods really are, from what they’re made, and how they’re prepared. Some servers don’t know there are eggs in Caesar salad dressing. Despite a favorite pop-culture quote, you shouldn’t be cooking with peanut oil, or soy bean oil, both common allergens. The importance of separate fryers for different foods must be stressed. Fish and shell fish can’t be in fryers used for other foods. Diners eating french fries from a fryer where fish was previously fried are being exposed to it. Storing allergens separately is even more critical than cooking them separately, because cross-contamination occurs more readily when the heat is removed.
Servers should write out special orders in legible detail, and they should be followed to the letter. Requesting mayonnaise be left off might not be finicky eating. It might be an egg allergy. Communication between the front and the back of the house is crucial in addressing allergies. This issue looms largest during a rush. Foster the mentality of getting the order right, first and foremost. Highlight that strength, and concern for the well-being of your diners, and they will be gracious with the extra moments accuracy requires.
These foods, nicknamed the “Big 8” by the Bay Area Allergy Advisory Board, are responsible for 90% of food-allergic reactions.
1. Peanuts
2. Tree nuts
3. Milk,
4. Eggs
5. Wheat
6. Soy
7. Fish
8. Shell fish
