food allergies and intolerances · food allergy immune response body trying to fight off food when...

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



Discuss with customer exact food wanted Read food labels, talk with cooks Inform customer of available foods


Locate items needed Utensils, food items, clean pan Use purple allergy kit located at 11th St. Deli

Avoid contamination Crumbs, splatters, steam, work surface


Food Allergies and Intolerances Main Service Line





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


Food Allergies and Intolerances Italian Station





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


Food Allergies and Intolerances Salad Bar



Discuss with customer exact food wanted Read food labels Inform customer of available foods


Locate items needed Utensils, food items Use purple allergy kit located at 11th St. Deli

Avoid contamination Crumbs, splatters, spills, work surface


Food Allergies and Intolerances Beverage and Dessert





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



Discuss with customer exact food wanted Read food labels


Locate items needed Utensils, food items, pans Use purple allergy kit located at 11th St. Deli

Avoid contamination Crumbs, splatters, work surface, pasta water


food allergies and intolerances · food allergy immune response body trying to fight off food when...

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