SODEXO FO

OD SAFETY &

ALLERGEN AW

ARENESS

K R I ST E N O

' CO N N E L L S

O D E X O NU T R I T

I ON C

O - O P

OBJECTIVES Food Allergy Basics

8 Common Food Allergens

Food Intolerances & Sensitivities

Food Allergy Awareness in the Units

What We All Need to do

Food Safety

PRE TEST: TRUE OR FALSE? •If a dish is garnished with nuts, but then the nuts are completely removed, a nut allergic individual can safely consume it•If you cut peanut butter sandwiches with a knife and wipe the knife off with a wet cloth so that there is no visible peanut butter, that is a safe way to clean it •We never have to be concerned with changing the oil in the fryer between uses because it gets so hot that it will prevent any risk of cross contact•If epinephrine needs to be administered, the needle is not sharp enough to go through clothing•Soy sauce and Teriyaki sauce are both gluten free

WHAT IS AN FOOD ALLERGY? • A food allergy is an abnormal response

to a food triggered by the immune system

• Even the tiniest amount can cause a life threatening immune system response

• As many as 15 million Americans suffer from food allergies

1. Milk 2. Eggs3. Fish (bass, flounder,

cod) 4. Shellfish (crab,

lobster, shrimp) 5. Tree nuts (walnuts,

cashews)6. Peanuts 7. Wheat 8. Soybeans

Account for 90% of allergic reactions

FOODS THAT MOST OFTEN TRIGGER REACTIONS:

WHAT HAPPENS IN A ALLERGIC RESPONSE? • Symptoms can occur within

minutes can be mild like a runny nose & runny

eyes severe, life-threatening anaphylaxis

marked by swelling, hives, difficulty breathing, etc.

Hives (red, swollen, itchy areas on the skin)

Redness of the skin or around the eyes

Itchy mouth or ear canal

Nausea or vomiting Diarrhea

Stomach pain Nasal

congestion or a runny nose

Sneezing Dry cough Odd taste in

mouth

MILD SYMPTOMS

Obstructive swelling of the lips, tongue, and/or throat

Trouble swallowing

Shortness of breath or wheezing

Turning blue

Drop in blood pressure (feeling faint, confused, weak)

Loss of consciousness

Chest pain Anaphylaxis DEATH

SEVERE SYMPTOMS

5 FOOD ALLERGY FACTS 1. 200,000 hospitalizations occur in the U.S.

annually due to food allergy reactions2. 1 in 13 students in the U.S. have food allergies*3. There is no known cure for food allergies4. Allergic reactions come with NO WARNING and

their severity can worsen or become FATAL QUICKLY.

5. Reactions can appear in seconds to up to 8 hours6. 25% of 1st food allergic reaction happens outside

the home.

HOW WOULD YOU FEEL? • Think of a loved one who has a medical

condition• Imagine that person being in a new

environment, away from home for the first time, and scared because they want to fit in with new peers while still feeling safe.

How do YOU treat them??

WHAT DO INDIVIDUALS WITH ALLERGIES NEED FROM YOU? • Individuals with food allergies need

food service staff to provide them with accurate information about ingredients so they can make informed decisions about what to order

• Incorrect or incomplete information puts these guests at risk for an allergic reaction

FOOD ALLERGY VS. FOOD INTOLERANCE• Food intolerance is a digestive

system response •Occurs when your body is unable to digest certain component of a food like lactose in dairy

• causes digestive system distress like cramping, diarrhea but NOT life threatening

FOOD ALLERGY VS. FOOD INTOLERANCE• Food allergy is a immune system

response • In which the immune system attacks its own body, causing LIFE THREATENING symptoms

FOOD INTOLERANCE SYMPTOMS Typically less severe than an allergic reaction: • Hives/ rashes/itching • Headaches• Dizziness • Cramping• Nausea• Diarrhea or constipation • Nasal congestion

• Lactose: milk sugar• Casein: milk protein• Chocolate • Beans • MSG • Sulfites;

preservatives in meat or wine

• Gluten- Celiac disease

FOOD INTOLERANCE: COMMON FOODS

FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #1Food allergic reactions occur within what time period after ingestion? a.Within secondsb.From two minutes to 12 hours c.From within minutes to two hours d.Within 2 days

FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #2Food allergic reactions are responsible for how many emergency room visits per year? a.30,000b.200,000c.12,000d.300

FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #3What body systems can be affected by a food-allergic reaction? a.Gastrointestinal tract b.Respiratory system c.Cardiovascular system d.Skin e.All of the above

FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #4Eight foods- peanuts, tree nuts, shellfish, milk, egg, soy and wheat are responsible for what percentage of food-allergic reactions? a.50% b.75% c.100% d.90%

FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #5Those with food allergies can safely consume the foods that cause allergies a.If they only eat a small amountb.If they take antihistamine first c.Never d.If they eat the food with a large

amount to dilute it

FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #8Fried foods can be dangerous for those

with food allergies because: a. High fat content makes allergic

reactions worseb. Frying changes the chemical structure of

foodsc. Cross contact with other food protein

can occur if that oil has been used to cook other foods

FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #6

True or False: Food allergic reactions are a

response of the immune system

FOOD ALLERGY & ANAPHYLAXIS QUIZ: QUESTION #7

True or False:

Close to three million Americans suffer from peanut

or tree nut allergies

RISK MANAGEMENT • By understanding the basics

of food allergy is key to reducing liability

• The food service establishment must reveal, upon request, ingredients that contain allergens

• If a customer is having an allergic reaction, get medical help immediately!

In a study highlighting 32 fatal allergic reactions, it was found that 47% occurred from food from restaurants and other food services facilities.

SAFETY & PREVENTION • Avoid cross contact between

foods. Thoroughly clean and sanitize all food contact surfaces, food containers and utensils between each use.

• Utensils• Surfaces/work tables• Hands• Cover dishes• Separate trays

FRONT OF HOUSE• Food allergies are allergic

disorders, not preferences • Guests who have food

allergies depend on front of house staff to notify other key staff members of their dietary restrictions

FRONT OF HOUSE QUIZ: QUESTION #1When a guest identifies him or herself as

having a food allergy, which staff member should you notify immediately?

a.Managerb.Cookc.Chef d.Food runner

FRONT OF HOUSE QUIZ: QUESTION #2Which items are the safest for guests who have

food allergies? a. Any items that don’t list the allergen in the

menu descriptions b. Anything on the menu, as long as you tell the

kitchen staff to be sure to remove the allergenc. All items that you’re pretty sure are safed. The mostly simply prepared items with fewest

ingredients

FRONT OF HOUSE QUIZ: QUESTION #3Which of the following are possible sources of cross

contact? a. Not washing your hands or using a fresh pair of

gloves before serving the special order b. Carrying the special order on a tray with other food

items c. Garnishing other orders near the special order itemd. Using the same napkin or towel with other plates

prior to using it to serve a special order e. All the above

FRONT OF HOUSE QUIZ: QUESTION #4

True or False: Buffets are good choices for diners who have food

allergies because they offer a variety of foods

FRONT OF HOUSE QUIZ: QUESTION #5

True or False: Improper garnishing or

handling of a dish can contaminate an otherwise

safe meal

SAFETY & PREVENTION Food preparation helps to keep our customers safe!

• Cooking- using clean pans & dedicated utensils • Baking- prepare allergen safe food first and use

extra caution by placing parchment paper on clean baking pans or sheets

• Frying- if possible, frying allergen free foods in dedicated oil, otherwise if mixing oils used for known allergies make people aware

• Covering-quickly cover allergy safe foods to prevent cross contact

BACK OF HOUSE• Inform guests who have food allergies of

any ingredients used in unexpected places

• if a food does not have a label or you are unsure about ingredients, do not guess

• Take precautions to avoid cross- contact • If a mistake is made on an order, make a

new one

BACK OF HOUSE QUIZ: QUESTION #1 Which of the following items are

risky for guest who have food allergies?

a.Fried foodsb.Dessertsc.Foods served with sauces d.Complex dishes served with many

ingredients e.All of the above

BACK OF HOUSE QUIZ: QUESTION #2 If a mistake occurs- for example you

accidentally drop a crouton or two onto a salad for a guest with a wheat allergy- how should you correct the situation?

a. Remove the top layer of allergen b. If it’s just a little, remove the allergen c. Start over and remake from scratch

SAFETY & PREVENTION • List top 8 allergens on menu boards• Never guess the content of any food• When in doubt, refer to executive chef or

dietitian • If a reaction occurs, call 911 and have the

student lie down• If someone reports they had an allergic

reaction get their contact information and direct them to the dietitian or executive chef

HOW DO WE AVOID ALLERGIC REACTIONS?Student comes to your station and says, “ I have a milk

allergy and can’t have the cheese.”

WHAT DO YOU DO FIRST?

HOW DO WE AVOID ALLERGIC REACTIONS? • Wash hands thoroughly with soap and warm water for

30 seconds • Sanitize area by spraying the sanitizer on red towel

and wiping down area • Put on gloves • Identify the allergens (no cheese, spreads with dairy

in them) • If you are unsure about the ingredients, do not guess,

ask a chef of the dietitian • Offer another ingredient in which you have nutritional

information on

HOW DO WE AVOID ALLERGIC REACTIONS ?• Avoid cross contact DO NOT use the same

utensils for lettuce & cheese or using the same cookie sheet or pan for allergen containing and non-allergen containing foods

• If there is milk already on the food, DO NOT scrap it off there could be trace amounts of milk protein that can causes an allergic reaction

• Look for allergens in unexpected places

TWO MOST COMMON EXAMPLES OF CROSS CONTACT

1.Unclean hands or gloves. Wash hands thoroughly and put a new pair of gloves on!

2.Splashed or spilled food: can splash or spill onto other foods and contaminate

HIGH RISK MENU CHOICES• Fried foods: cooking oil is often used

for many foods. Unless there is a designated fryer

• Desserts: many desserts often have nuts or milk in unexpected places.

• Sauces: can only be used in entrees and desserts if you are absolutely sure about the ingredients

HIGH RISK MENU CHOICES• Entrees: encased in a pastry, prevent the

individual from making an inspection • Combination foods: stews and soups,

contain many ingredients, which are difficult to see

• Buffet tables: very high risk for individuals due to likelihood of cross contact, utensils are used for several dishes or small bits of food end up on another dish

LOOK FOR ALLERGENS IN UNEXPECTED PLACES• Worcestershire sauce: contains anchovies and/or

sardines (fish allergy) • BBQ Sauce: sometimes contain pecans (nut allergy) • Sweet & Sour Sauce: contain wheat and soy

(Gluten Free/ Celiac/ Soy-free) • Tuna: some contain casein (milk protein) • Eggs: eggs may be used on frozen soft pretzels as

an egg wash (egg allergy) • Imitation butter flavor: often contains milk protein

DID YOU KNOW?

Peanut butter has been used to thicken chili, salsa, spaghetti sauce and brown gravy!

DESCRIBING ITEMS Instead of: Apple Cake describe as Apple-

Walnut Cake Instead of: Vegetarian Lasagna describe as

Three Cheese Vegetarian Lasagna Instead of: Chicken Stir Fry describe as Chicken

Cashew Stir Fry Instead of: Mixed Green Salad describe as

Mixed Green Salad with Croutons and Silvered Almonds

IT IS OKAY TO SAY “I DON’T KNOW.”

If you are not 100% sure about the ingredients in a menu item, say so. The guest will appreciate your honesty!!

If is better safe than sorry!

Vegetarian: • No meat,

poultry, fish • Can have

eggs, yogurt, cheese, milk

Vegan• Exclude

meat, poultry, fish, dairy & foods that contain these items

VEGAN VS. VEGETARIAN

GLUTEN FREE• Celiac disease requires a completely gluten free

lifestyle including miniscule amounts introduced through cross-contact -if digested the person can suffer severe medical complications.

• Celiac disease excludes: Barley Wheat Rye

CELIAC DISEASE• Celiac disease is an autoimmune

disorder in which the body’s attacks the immune system & can cause debilitating effects to a person • Malnutrition• Slow growth • Weight loss • Bone loss

GLUTEN FRIENDLY

• Does not contain any gluten • However, it is made in a place

where it may come into contact with gluten, such as Drexel Campus Dining facilities

FOOD SAFETY: FAT TOM FoodAcidityTimeTemperatureOxygen Moisture

FOOD SAFETY: FOOD

Foodborne organisms need nutrients to grow, which can be found on meat, poultry, dairy products and eggs

FOOD SAFETY: ACIDITY• pH is

measurement of how acidic or

alkaline a food is• Foods with little

to none acidity are foods that

pathogens grow best

FOOD SAFETY: TEMPERATURETemperature danger zone: 41 – 135

degrees F

Food must be handled very careful when it is:

• Thawed • Cooled• Cooked

• Reheated

FOOD SAFETY: TIME Foodborne

microorganisms need time to grow.

Microorganisms can DOUBLE their population every twenty minutes

FOOD SAFETY: OXYGEN While most microorganisms need

oxygen to grow, some do not:

Cooked riceUntreated garlic and oil mixtures Baked potatoes

The higher amount of water in foods, the

greater risk of perishing for

example: • Meat, milk (high

perishability) • Cheese

• Margarine • Salted Meats

• Jam

• Nuts • Honey • Pasta

• Dried Vegetables• Crackers (low

perishability)

FOOD SAFETY: MOISTURE

165 Degrees F Poultry Stuffing/ casseroleHazardous food cooked

in microwaves

155 Degrees F Ground meat Ground, chopped or minced fish

145 Degrees F Steaks/ chops Roasts Fish Eggs

135 Degrees F Fruit or vegetables Commercially processed,

ready to eat food

FOOD SAFETY: INTERNAL TEMPERATURES

ADDITIONAL TRAINING

Questions?