understanding food allergies as they apply to the food service industry
TRANSCRIPT
Stats and Facts Increase in food allergies of 55% in the past 5 years.
• 11 million Americans suffer from food allergy, with • 6.5 million allergic to seafood and • 3 million allergic to peanut and tree nuts.
Food allergy reactions result in over 30,000 emergency room admissions
each year.
It is estimated that between 150 and 200 people die annually from anaphylaxis to food. Many of these are young children and young adults.
Approximately 2 million school-aged children have food allergy.
One in every 20 children under the age of 3 has food allergies.
Trace amounts of the food allergen can cause a reaction.
Most individuals who have had a reaction ate a food they thought was safe.
Studies have shown that early administration of epinephrine (adrenaline), is key to a patient’s survival of anaphylactic shock.
Understanding Food Allergies
An over-reaction of the immune system which recognizes a specific food protein as a harmful target.
Release of histamines which trigger inflammatory reactions in the tissues of the body:
• Mouth (Itching/swelling)• Skin (Hives)• Respiratory (Wheezing/coughing)• Gastrointestinal (Vomiting, diarrhea)• Cardiovascular (Decreased blood
pressure, heartbeat irregularities
Widespread symptoms are classified as “anaphylaxis”
What is a food allergy?
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What is anaphylaxis?
Anaphylaxis is a sudden, severe, potentially fatal, systemic allergic reaction that involves various parts of the body (skin, respiratory tract, gastrointestinal
tract and cardiovascular systems).
Understanding Food Allergies
It can occur within minutes up to hours after contact.
Food Allergy vs. Intolerance
Allergy Involves the immune system Antibody production against “foreign” protein Histamine response that may affect skin and respiratory,
gastrointestinal, and/or cardiovascular systems
Intolerance Does not involve immune system (non-IgE-mediated) Some types can be treated
Lactose intolerance – lactase enzyme tablets Small amounts of food may be tolerated
Is there a cure for Food Allergies?
Since no cure currently exists for food allergies…
STRICT AVOIDANCE
is the only way to prevent a reaction.
NO!
Key Hurdles to Food Allergy Safety
3 Key Hurdles to Food Allergy Safety
Cross-Contamination
Insufficient Communication
MisinterpretingIngredient
Labels
Insufficient Communication
Communication among several key individuals is necessary to maximize safety and minimize risk.
Understanding Ingredient LabelsWhat is FALCPA?
• Food Allergen Labeling and Consumer Protection Act
• Created in 2004 to assist consumers in identifying food allergen ingredients
• Requires the top 8 allergens be written in plain English when the major food allergen is not listed as part of the
ingredient list:• After the list, such as “contains milk”• Within the list, such as “albumin (egg)”
Understanding Ingredient LabelsLimitations of FALCPA
• Applies only to the top 8 “major food allergens”• Does not apply to meat, poultry, eggs, fresh fruit,
alcoholic beverages, cosmetics, sundries, or pharmaceuticals
• Does not pertain to refined oils• Does not establish standards for the use of “may
contain” or advisory statements for shared equipment in food processing
Overused Cautionary/advisory statements used by manufacturers as protection. Ignored by consumers due to the perception of limited product options.
Inconsistent Greater than 30 different variations in which warnings are phrased (FAAN)
No thresholds exist to define an “ingredient” and levels for advisory warning statements
Risk Potential for cross-contamination with allergens in processing
Misconceptions Incorrect interpretation of one advisory statement phrase as safer than another
Voluntary Use of advisory statements are determined by the manufacturer
The choice to recall a product is determined by the manufacturer
Understanding Ingredient Labels
Almost ½ of consumers with food allergies have serious problems using food labels to help them avoid certain foods. (FDA)
This is because:• Ingredient lists continue to use general names (spices/natural flavors)
without specifying the source• Different words are used to describe an allergen on different food
products• There are inconsistencies in the use of bold font• Food labels do not alert consumers when new ingredients are added
or ingredients change• The length of the ingredient list often makes it difficult to find the
ingredients of concern
Understanding Ingredient Labels
The FDA is developing a long-term strategy on advisory labeling that is:
•“Truthful and not misleading”•“Conveys a clear and uniform message”•“Informs the food allergic consumer”
Understanding Ingredient Labels
What do I need to know when reading ingredient
labels?1. Read the label EVERY time!
2. Look for the phrases such as the following: “May Contain:” (listed w/in ingredient list or under list) “Product may contain traces of…” “Produced/Manufactured on shared equipment with…”
3. Avoid any product with the allergen(s) of concern listed in any of these phrases!
4. Call the Manufacturer with questions!
Understanding Cross Contamination• Occurs when a food free of allergens inadvertently comes into
contact with an allergen
• Can occur in any number of areas:
Kitchen: • Preparation• Cooking• Serving• Cleaning• Storage
Surfaces: • Counters• Tables• Chairs
ANY surface, if not properly cleaned, has the potential for cross contamination!
Proper Cleaning Methods
Without appropriate cleaning, surfaces and hands become a source of cross-contamination.
Proper Cleaning Methods:
Surfaces Common household cleaning agents with a clean towel and
water.
Hands Soap and Water or Commercial Wipes Not Anti-Bacterial Sanitizer or Water Alone
Dangerous Misconceptions
24% of food service personnel believed that consuming small amounts of an allergen is safe
35% believed that fryer heat destroys allergens
25% believed it was safe to remove an allergen such as shellfish or nuts from a finished meal
54% of restaurant personnel think a buffet is safe if kept clean
70% of those with food allergies tell the restaurant staff all the time, 20% usually, and 6% sometimes.
Hidden Allergens
Things we eat are not the only sources of food allergens.
Anything that has ingredients is a potential risk and needs to be checked.
Cleaning products Soaps and lotions
Understanding Anaphylaxis
Watch! An anaphylactic reaction can occur immediately or up to 2 hours following exposure to allergen
Some do not involve signs such as hives
Be Prepared! Every food allergy reaction has the potential of developing into an anaphylactic reaction
TreatImmediately!
Immediate administration of epinephrine followed by prompt request for emergency medical services is critical
Recognizing a Reaction
Three important reminders:
1. Medical research emphasizes that early recognition of symptoms saves lives.
2. Allergic reactions are unpredictable: they may present and progress differently than previous reactions AND a seemingly mild reaction can turn serious very quickly.
3. A person experiencing anaphylaxis may show no skin symptoms –no hives, no rash, no swelling
Recognizing a Reaction
Mouth Itchy, tingling, or swelling of
lips/tongue
Nose Hay fever-like symptoms: runny, itchy
nose; sneezing; and/or watery, red eyes
Skin Hives, rash, redness, itching Flushing (redness & warmth) Swelling of face or extremities
Gut Cramps/pain Nausea, Vomiting, Diarrhea
Throat Hoarseness Tightening of throat/difficulty swallowing Hacking cough
Lungs Shortness of breath, wheezing Repetitive, hacking cough
Heart Low blood pressure, weak pulse Pale, blue color Dizzy, fainting
Other/Mental Anxiety, “sense of impending doom”
Symptoms may include one or more of the following: