allergy presentation inservice -2
TRANSCRIPT
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Food Allergies By: Lexy Moore
+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
+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
+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
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)
+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
+Common Foods Contain Allergens
+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
+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
+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
+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 PresentationDATE: 10/21/2015
LOCATION: Classroom A
TIME: 2 pm – 3 pm