Food Safety Bites with Beth
Food allergies impact millions of people in the United States, and as a food service professional, your actions play a crucial role in protecting allergic customers. Understanding allergens, preventing cross-contact, and responding effectively to allergic reactions can make your establishment a safe and welcoming place for all guests. Use this free resource of interactive activities to train or as a refresh your employees’ knowledge of allergen protection.
After this lesson, employees should be able to:
● Identify the nine major food allergens.
● Understand and implement proper allergen-handling procedures.
● Recognize and prevent cross-contact.
● Communicate effectively with customers about allergens.
● Identify signs of an allergic reaction and respond appropriately.
Allergy Alert!
● The nine major food allergens include milk, eggs, fish, crustaceans or shellfish, tree nuts, peanuts, wheat, soy/tofu, and sesame.
● Food allergies can be life-threatening. Even small amounts of an allergen can trigger a severe reaction.
● Cross-contact occurs when an allergen transfers to a food that does not contain that allergen. This can happen through shared surfaces, equipment, or even hands.
● Proper allergen control measures include using separate utensils, designated cooking areas, and thorough cleaning and sanitizing practices.
● Employees should always wash their hands and change gloves before preparing an allergen-free meal.
● Clear and honest communication with customers about allergens is essential. If uncertain about an ingredient, employees should always discuss allergy concerns with a manager.
Take Action!
Trainer’s Note: Look over the following activities and select the ones that best suit your team’s needs. Modify them as necessary to ensure effective learning.
Spot the Allergen
Provide packaged food labels and have employees identify any of the nine major allergens. Encourage employees to create a quick-reference list of allergenic ingredients used in your establishment.
Role-Playing: Customer Interaction
Have one employee act as a customer with a severe food allergy and another as a server. The “customer” asks questions about menu items, and the “server” practices responding correctly. Discuss ways to improve communication and ensure accuracy in allergen information. Take it a step further and have the server communicate the allergy concern to the back of the house.
Cross-Contact Challenge
Demonstrate how cross-contact can easily happen in a kitchen. Assign employees to track possible cross-contact points in your food prep process. Work together to implement solutions, such as designated allergen-free zones or color-coded equipment.
Emergency Response Drill
Review common symptoms of an allergic reaction: swelling, difficulty breathing, hives, dizziness, rash, vomiting, diarrhea, tingling in the mouth, drop in blood pressure, and anaphylaxis. Discuss the proper steps to take if a customer has an allergic reaction. Role-play a scenario where an employee must quickly and calmly handle an allergic reaction situation.
Food Allergen Management Plan Review
If your establishment has an allergen management plan, review it with the staff. Discuss any updates or improvements needed based on employee feedback. If no plan exists, work together to create a basic protocol for handling food allergens.
Keep it Going!
Note: This section is for the manager or trainer to use to ensure that the lesson is being followed.
Think about utilizing the following suggestions to ensure continued success in allergen management:
● Regularly observe employees’ interactions with customers regarding food allergies and provide feedback.
● Monitor food prep areas and check that allergen-free equipment is used correctly.
● Conduct periodic refresher training sessions to reinforce allergen safety practices.
● Encourage open discussions where employees can share concerns or ask questions about allergens.
By prioritizing food allergy awareness and implementing effective safety measures, you help create an inclusive and safe dining experience for all guests. Thank you for committing to food safety and customer well-being!
If you would like a special training session for your workers on this or any topic, please contact TSC Associates. TSC Associates is your one-stop destination for ServSafe® training and certification. We specialize in providing ServSafe Managers Training, ServSafe Food Handlers certification, and ServSafe Alcohol Training for individuals and businesses in the food and hospitality industry. Our courses are designed to help you meet the industry standards for food safety and responsible alcohol service. With our experienced instructors and flexible training options, you will gain the knowledge and skills required to excel in your profession. Join us today and take the first step toward a successful career in the food and hospitality industry anywhere in the country.
Created by Beth Brewer, TSC Associates LLC
Resources
1. FDA Food Allergen Guidance – Official guidelines on allergen labeling and food safety practices
2. FARE (Food Allergy Research & Education) – Resources and training materials for foodservice professionals
3. ServSafe Allergens Training – Comprehensive training courses on food allergen management
4. AllergyEats – A resource for restaurants to understand best practices in serving food-allergic guests
5. Food Allergy and Anaphylaxis Connection Team – Dedicated to educating, advocating, and raising awareness about food allergies
6. Food Docs – Excellent resource for food safety posters, charts, and information
Food Allergy Warning
Food Allergen Sheets
Natasha’s Law
