Food allergy is a growing public health concern affecting fifteen million Americans, including one in every 13 children. Eating away from home can pose a significant risk to people with food allergies if proper precautions are not taken. More than half of all fatal food allergy reactions are triggered by food consumed outside the home. Potential areas of risk in restaurants include allergen cross-contact in the kitchen or supply chain, incomplete knowledge of ingredients on the part of servers and food preparers, lack of communication between a patron and restaurant staff, and medically inaccurate information about or knowledge of food allergy severity.
Now more than ever, the need for restaurants and food facilities to be food allergy aware is more important than ever. Industry groups estimate that the global food market for those with food allergies is expected to grow more than $26.5 billion over the next five years and revenue from accommodating food allergic is expected to increase 10-25 percent. The multiplier effect of more than 15 million Americans on restaurant patronage has a substantial impact on establishments that make these accommodations. Also, in 2017, the California Retail Food Code was updated to require that the person in charge of a food facility has adequate knowledge of major food allergens and symptoms of an allergic reaction.
In this session we will cover:
- An overview of food allergies, other related conditions
- How to recognize and respond to anaphylaxis and allergic reactions
- Defining allergen cross-contact and how it differs from cross-contamination
- Tips for preventing cross-contact,
- FARE resources for restaurants,
- What California regulation requires for food allergen awareness in restaurants