teaching your students about food allergies€¦ · school of! culinary arts teaching your students...

SCHOOL OF!CULINARY ARTS

Teaching Your Students about Food Allergies"Chef Karin J. Davis, FSSMC-CI"

Kendall College School of Culinary Arts"Licensed State of IL Department of Public Health FSSMC-CI!

Registered ServSafe Instructor and Proctor!National Restaurant Association

Certified Food Allergen Professional!!


Let’s go! Interac/ve tools: •  Fill in the blank version •  Simple Top 8 chart


Introduc/on Video First, we’re going to watch a short video that talks about what it’s like to be a teenager with food allergies.

click for video


Why is it important for restaurateurs to study food allergies?

¨ 1 in 25 Americans has a food allergy ¨ 150-‐200 people die every year from a food allergy reac/on

¨ 1 in 3 people under the age of 18 with food allergies has experienced food allergy-‐related bullying

¨ Most adverse food allergy reac/ons are linked to food served in restaurants

¨ The goodwill you create will mean repeat business ¨ Guests who are treated well create posi/ve word of mouth


¨ Internal produc/on outlets – are you aware of the ingredients?

¨ Sanita/on – “cross-‐contact” Cross contact occurs when an allergen is transferred from a food that contains the allergen to a food that does not contain the allergen.


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 “aSack” the enemy


Food Allergy Basics

•  There is no cure for food allergy • A food allergy is much different from a food intolerance

• Cross-‐contact vs. cross-‐contamina/on • Complete and strict avoidance of the food is the only way to prevent a reac/on


160 Associated Foods but … Eight foods cause 90-‐95% of the allergic reac/ons in the United States:

•  Dairy Milk •  Peanuts •  Eggs •  Tree Nuts (e.g., walnuts, pecans) • Wheat •  Fish •  Soy •  Shellfish


•  Eggs •  Milk •  Peanuts

¨ Shellfish such as shrimp, crayfish, lobster, and crab

¨ Peanuts, a legume that is one of the chief foods to cause severe anaphylaxis, a sudden drop in blood pressure that can be fatal if not treated quickly

¨ Tree nuts such as walnuts ¨ Fish ¨ Eggs

Children (under 18) Adults

Children are likely to outgrow allergies to milk or soy. Adults usually do not lose their allergies.��


Symptoms (some or all may occur) Trouble swallowing Shortness of breath Repetitive coughing Voice change

Nausea & vomiting Diarrhea Abdominal cramping Drop in blood pressure

Loss of consciousness

Swelling Hives Eczema Itchy red rash


Anaphylaxis •  A serious allergic reac/on that is rapid in onset (usually within 5 minutes) and may cause death

•  Each year in the U.S. anaphylaxis to food causes an es/mated 50,000 to 125,000 emergency room visits, depending on the source

•  Individuals with food allergy plus asthma are at greatest risk for a serious reac/on


Children communicate differently

Some children, especially very young ones, put their hands in their mouths or pull or scratch at their tongues in response to a reac/on. Also, children’s voices may change (e.g., become hoarse or squeaky), and they may slur their words.


Examples of the words a child might use to describe a reac/on: •  "This food is too spicy." •  "My tongue is hot [or burning]." •  "My tongue [or mouth] is /ngling [or burning]." •  "It [my tongue] feels like there is hair on it." •  "My mouth feels funny." •  "There's a frog in my throat." •  "There’s something stuck in my throat." •  "My lips feel /ght." •  "It feels like there are bugs in there." (to describe itchy ears) •  "It feels like a bump is on the back of my tongue [throat]."


What is FALCPA? Food Allergy Labeling and Consumer Protec/on Act

This law requires that food labels show in plain English when a “major food allergen” or any ingredient that contains protein from a major food allergen is added as an ingredient in that product.


How do the labels show the major food allergens?

Manufacturers have two options to indicate a major food allergen on product labels. The first option is to list the allergen in parentheses after the ingredient. The second option is to list the allergen at the end of the ingredient list. Often this “Contains” statement is bolded. See the box below for examples of these two options. Example 1: Ingredients: Whey protein (milk), lecithin

(soy), cherry, sugar, natural flavors (almond), salt. Example 2: Ingredients: Whey protein, lecithin, cherry, sugar, natural flavors, salt. Contains: Milk, soy, and almond.


Do you know someone with a food allergy? 1.  Bullying is a huge problem among people with food

allergies. 18% of students with food allergies report being bullied by teachers or coaches.

2.  Food allergies are serious. Don’t make jokes about them. 3.  Don’t share your food with friends who have food allergies.

Don’t push them into having “just one bite” of something. 4.  Wash your hands aker ea/ng. 5.  Ask what your friends are allergic to and help them avoid it. 6.  If a friend with food allergies becomes ill, get help

immediately.


Personal Story •  Food Allergies: corn, soy, turkey, beef, green pepper, and bananas

•  Environmental allergies: ragweed, various trees

•  Asthma •  History of reac/ons


Personal Story (con’t) •  Preven/on and treatment

– Let friends, family, and coworkers know – Educate myself on ingredients – Get to know restaurant managers and staff – Shots twice a week to lessen my reac/ons – Carry many medica/ons – Dog tag

SCHOOL OF!CULINARY ARTS Stuff with Corn


“Natural Flavors” Ingredients Peaches, Reconstituted White Grape Juice, Reconstituted Pomegranate Juice, Reconstituted Pear Juice, Reconstituted Orange Juice, Color Added,

Ascorbic Acid (to Protect Color), Potassium Sorbate and Sodium Benzoate (to Preserve Quality), Citric Acid.

Natural Flavor,


Review Ques/on 1 Food allergies can be cured with allergy

shots. False: There is no cure for food allergies.

Avoiding the food is the only way to prevent an allergic reac/on.


Review Ques/on 2

Milk is a common food allergen. True: Milk is a common allergen. People

who are allergic to milk must avoid cheese (pizza), ice cream, buSer, yogurt, and all other foods that contain milk.


Review Ques/on 3 It’s okay to test if a food is safe by licking it or

taking a /ny bite. False: Even a /ny lick or bite of a food can

cause a reac/on. People with food allergy must read the ingredient statement before ea/ng a food.


Review Ques/on 4 If a friend is having an allergic reac/on you

should not let him go off alone. True: Some/mes symptoms start out mild,

and your friend might think it’s okay to go off alone. But, things can quickly get worse, so s/ck with your friend in case your help is needed.


Sources •  Center for Disease Control (cdc.gov) •  The Food Allergy Research & Educa/on (foodallergy.org) •  Dr. Sonali Majmudar, MD (allergist and internal medicine) •  Delphi Forums “Avoiding Corn” (hSp://

forums.delphiforums.com/avoidingcorn) •  “Food Allergies Make Kids a Target of Bullies” (hSp://

www.cnn.com/2010/HEALTH/09/28/food.allergy.bullying/index.html?hpt=Sbin)

•  Culinary Ins/tute of America (hSp://www.ciaprochef.com/foodallergies/)


Sources (con’t)

•  “Kids with food allergies may be the target of schoolyard bullies” (la/mes.com/health/boostershots/la-‐heb-‐allergy-‐bullies-‐20100928,0,1630502.story)

•  ServSafe textbook •  Nat’l Restaurant Associa/on (hSp://www.restaurant.org/

foodhealthyliving/safety/allergies/) •  Personal experience


Video Time! Ming Tsai, Exec Chef and Owner of “Blue Ginger” restaurant, discusses how to implement a food allergy plan in your food service opera/on.

click for video


“Welcoming Guests with Food Allergies”

•  Training manual for restaurant staff from the Food Allergy & Anaphylaxis Network

•  Contains training posters and informa/on on food allergies

•  www.foodallergy.org for download


Ques/ons?

What ques/ons do you have for me?


Project Time! Working with a partner, you get to choose and do one of the following projects. Tomorrow you will be doing an oral presenta/on of your project to the class. You will be graded by your classmates and by me.


Project #1 Prepare a poster of the "Top 8 Food Allergans" and general food allergy informaNon (at least 3 interesNng facts you learned today).

If one partner is bilingual, one poster could be wriSen in English and another in an alternate language.

It will be on display in the kitchen.


Project #2 Prepare two posters/displays with the topic of 'Teens Suffering from Food Allergies" with the intent to stop bullying.

¨ Poster A's audience is fellow teens. ¨ Poster B's audience is school staff (teachers, coaches, lunch servers, security, etc.).

If one partner is bilingual, one poster of each topic could be wriSen in English and another in an alternate language.

Use lots of drawings to make the poster effec/ve. It will be on display in the kitchen.


Project #3 Prepare a basic flowchart on poster board of how a food allergy order flows through our operaNon. Be sure to include cross-‐contact precauNonary methods and cite your sources on the chart.

If one partner is bilingual, one flowchart could be wriSen in English and another in an alternate language.

See page 21 of “Welcoming Guests With Food Allergies” for a star/ng point.

Your flowchart will be displayed in the kitchen.


Project #4 Create an "Allergy Reference Book" idenNfying the top 8 food allergens in the Tech Café menu. AXerwards, it will be used in the Café!

If one partner is bilingual, one Allergy Reference Book could be wriSen in English and another in an alternate language.

You must complete both a “Master Food Allergy Chart” and individual pages for each menu item. Templates are provided for you!


Project #5 Create a Podcast (including an outline) of a PSA (Public Service Announcement) addressing restaurant owners and chefs on the topic of "Making Guests with Food Allergies Feel Welcome.“

Once the outline is approved by your instructor, the students will be supplied with a digital voice recorder to record their podcast.


Which do you choose? And possible points …

1.  Top 8 food allergens and interes/ng facts poster (10 points)

2.  'Teens Suffering from Food Allergies’ posters (20 points) 3.  Flowchart of food allergy orders (30 points) 4.  Food Allergy Reference Book

(40 points) 5.  Podcast with outline (50 points!!!) Come up to the desk and sign up and begin your work! See me with any ques/ons!

teaching your students about food allergies€¦ · school of! culinary arts teaching your students...

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