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Training for foodservice staff
D e v e l o p e d b y
K a r l a W e s s l i n g
K U M C D i e t e t i c I n t e r n
M a y 2 0 1 3
Food Allergies and Intolerances
Objectives
Become familiar with food allergies and intolerances
Understand food implications and importance
Be able to identify foods containing potential allergens
Understand the challenges of providing safe foods
How to provide safe foods
Common Allergens and Intolerances
Food Allergy
Immune response Body trying to fight off food when eaten
Usually comes on suddenly
Small amount of food can trigger
Happens every time you eat the food
Can be life-threatening
Mild reactions Hives, rashes, vomiting, diarrhea, sneezing, cough
Severe reactions Obstructive swelling, shortness of breath, loss of consciousness
Food Intolerance
Many different causes Usually comes on gradually
Is not life-threatening, although can cause serious illness
Can be related to chronic disease/disorders
GI problems Nausea, vomiting, diarrhea
Caused by Inability to properly digest foods
Enzyme deficiencies
Reaction to additives in foods
Auto-immune Disease
Over 80 different diseases Multiple sclerosis, Graves disease, Type 1 Diabetes, Rheumatoid Arthritis
Celiac disease Involved gluten containing foods
Damage to the small intestine
Does not allow any nutrient to be properly absorbed
Can result in malnutrition
Common Allergens and Intolerances
Foods to Avoid
Specific foods
Milk, dairy, whey
Soy, edamame, soy sauce, soybean oil
Peanut butter, mixed nuts, peanut oil
Wheat, barley, oats, rye
Eggs, albumin, mayonnaise
Almonds, cashew, coconut, pecan, walnut
Crab, lobster, shrimp
Tuna, salmon, cod
Foods to Avoid
Processed foods
Label reading is essential
High risk foods
Fried foods
Desserts
Sauces
Combination foods
Entrees
Buffets and salad bars
Label Reading
Manufactures change ingredients without notice
Non specific wording
Example for Celiac Disease:
Avoid wheat, rye, barley, oats
Labels may read
Wheat / Wheat flour / Wheat starch/ Wheat bran / Wheat germ
Malt / Malt flavouring / Malt vinegar / Malt extract
Modified food starch
Dextrin
Hydrolyzed wheat protein
Label Reading
Contamination
Unclean gloves
Picking up gluten free food with previously used glove
Shared equipment
Work surface, cutting board, utensils, pans, grill, slicer
Pot of water for pasta being used for gluten free pasta
Spoons, knives, thermometers
Refilling containers
Container for nuts should be washed properly before refilling
Contamination
Garnishes
Shredded cheese, croutons, nuts
Spills, splatters, and steam
Cooking foods next to one another
Passing foods over others
Deep fryers
Oil will retain proteins from previous foods
Preparing Safe Foods
Have a plan in place for special requests
Listen to your customer carefully May have several allergies
May have combined allergies and intolerances
Answer any questions honestly If you don’t know, say so
Double check ingredients before serving Read labels
Talk with cooks
Preparing Safe Foods
Storing foods separately Gluten free flours, pasta, breads away from wheat products
Properly clean work surfaces and equipment Allergen free work space and utensils
Proper changing of gloves Wash hands before picking up new pair
Avoid “Double-Dipping” into condiments Mayonnaise, mustard, peanut butter
Take Home Message
Strict diet adherence is the only treatment for those with food allergies or intolerances
Can be complicated due to hidden sources and food contamination
As foodservice staff it’s important to understand food sources and how to prevent contamination
Questions?
THE FOLLOWING SLIDES ARE TO BE HUNG AT EACH
WORK STATION FOR REFERENCE
Food Allergies and Intolerances Deli
Store food separate Gluten free foods from gluten containing foods
Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy
Discuss with customer exact food wanted Read food labels Inform customer of available foods
Take off gloves, wash hands, replace with new gloves
Locate items needed Utensils, food items, toaster, parchment paper for Panini Use purple allergy kit
Avoid contamination Crumbs, spills, work surface
Stay with food during preparation until food is served
Food Allergies and Intolerances Sauté Station
Store food separate Gluten free foods from gluten containing foods
Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy
Discuss with customer exact food wanted Read food labels, talk with cooks Inform customer of available foods
Take off gloves, wash hands, replace with new gloves
Locate items needed Utensils, food items, clean pan Use purple allergy kit located at 11th St. Deli
Avoid contamination Crumbs, splatters, steam, work surface
Stay with food during preparation until food is served
Food Allergies and Intolerances Main Service Line
Store food separate Gluten free foods from gluten containing foods
Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy
Discuss with customer exact food wanted Read food labels, talk with cooks Inform customer of available foods
Take off gloves, wash hands, replace with new gloves
Locate items needed Utensils, food items, clean griddle Use purple allergy kit located at 11th St. Deli
Avoid contamination Crumbs, splatters, steam, work surface
Don’t use fryer if oil has been previously used
Stay with food during preparation until food is served
Food Allergies and Intolerances Italian Station
Store food separate Gluten free foods from gluten containing foods
Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy
Discuss with customer exact food wanted Read food labels, talk with cooks Inform customer of available foods
Take off gloves, wash hands, replace with new gloves
Locate items needed Utensils, food items, parchment paper, clean pizza pan Use purple allergy kit located at 11th St. Deli
Avoid contamination Crumbs, splatters, work surface, oven
Stay with food during preparation until food is served
Food Allergies and Intolerances Salad Bar
Store food separate Gluten free foods from gluten containing foods
Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy
Discuss with customer exact food wanted Read food labels Inform customer of available foods
Take off gloves, wash hands, replace with new gloves
Locate items needed Utensils, food items Use purple allergy kit located at 11th St. Deli
Avoid contamination Crumbs, splatters, spills, work surface
Stay with food during preparation until food is served
Food Allergies and Intolerances Beverage and Dessert
Store food separate Gluten free foods from gluten containing foods
Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy
Discuss with customer exact food wanted Read food labels, talk with cooks Inform customer of available foods
Take off gloves, wash hands, replace with new gloves
Locate items needed Utensils, toaster, soy milk
Avoid contamination Crumbs, splatters, spills, work surface
Stay with food until food is served to customer
Food Allergies and Intolerances Back of the House
Store food separate Gluten free foods from gluten containing foods
Customer states they have a food allergy or intolerance May be combination such as: gluten free and milk allergy
Discuss with customer exact food wanted Read food labels
Take off gloves, wash hands, replace with new gloves
Locate items needed Utensils, food items, pans Use purple allergy kit located at 11th St. Deli
Avoid contamination Crumbs, splatters, work surface, pasta water
Stay with food during preparation until food is served
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