allergy presentation inservice -2

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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