Preventing Food

Allergies
Food Allergies

Body reactions to protect us from substances

called allergens, mostly proteins.

Our immune system has a memory to

recognize harmful substances in case of a
subseuent e!posure, but allergens are not
harmful themselves.

Our bodies e!periment a series of reactions

that are programmed to destroy allergens,
but instead of doing that, those reactions can
cause symptoms ranging from mild to severe.
Food Allergens

"he Food and #rug Administration $ F#A%

recognizes eight main allergens present in
foods&

'ggs

(il)

*oy

+heat

Fish

Peanuts

"ree ,uts

*hell-sh
Other Food Allergens

"here are many other food allergens,

but since those are uite rare or are
related to other main allergens, are
rarely accounted.

*ome food additives and naturally.

occurring substances can cause
allergic reactions, li)e sul-tes,
benzoic acid, and even the late!
used in gloves/
*ymptoms

"he symptoms of an allergic reaction

are&

0tching $mainly in the lips, mouth and

any part of the s)in in contact 1ith the
food containing the allergen%.

Abdominal pain.

2eadaches.

*1elling, mainly in the face and air1ays.

Food Allergy Prevention

Allergens are heath resistant, so common

sense dictates to avoid those foods 1e are
allergic to. #octors can also ma)e a s)in
rash test to recognize allergens a person is
sensitive to.

(ost people 1ith allergies already )no1

they must avoid foods containing
allergens, but many ingredients and
additives can cause allergic reactions. 0f
people doesn3t )no1 ho1 to read a label
they can ma)e mista)es.
4itchen3s 5ole in
Allergies Prevention

0nformation& clear, easy to read menus.

Prepared servers and customer service
representatives. Alternate meals and
ingredients to ensure a safe but satisfactory
e!perience.

Preparation& )eep trac) of allergenic foods in

storage and their use in the )itchen. Avoid
cross.contamination $6(Ps%. 7se separate
utensils and areas, if this is not possible, try
to separate production times to 1or) F05*"
1ith allergen free meals.
4itchen3s 5ole in
Allergies Prevention

8lean thoroughly before preparing meals for

allergic customers. (a)e sure there are no
traces of allergens in the utensils. +ash
hands and 1ear ne1 gloves.

Avoid re1or)ing food for allergic or sensitive

people. 0f you are not sure of 1hat is on a
preparation ma)e a ne1 one.

9abel everything and send it to the plating

area 0, *'PA5A"' 8O,"A0,'5*. 'ven if a
container is closed it can be contaminated by
the plater.
(anagement 5esponsibilities

0nform customers about our allergy

prevention system.

4eep trac) of incidents and determine its

origin. (a)e a redesigning of ris)y procedures
to ma)e those safer.

+hen customers say they had a reaction,

listen their story and try to -nd out the cause.
0t 1ill be better for the customer as 1e can
provide their doctors 1ith accurate
information. 0f our procedure is safe 1e can
help the customer -nd the cause of the
problem.
0nformation *ystem

Posters 1ith general information about

prevention of food allergies must be posted
in )itchen and production areas.

0n every recipe containing allergens a

1arning should be posted to remember the
sta: that alternate, safe ingredients have
to be used to substitute those.

'ach supervisor and each employee must

be responsible of avoiding situations that
may lead to the presence of allergens in
food intended to be free of those.