Food Safety - What You Need To Know About Food Allergens
Did you know that every three minutes a food allergy reaction sends someone to the emergency room?
Affecting up to 15 million people in the United States, food allergies are a serious medical condition. It is essential that those in the food service industry have the resources to keep those with food allergies safe, from restaurants and healthcare, to schools and manufacturers.
The next series of the food safety topics will focus on food allergens. As the number of people with food allergies continues to grow, it’s becoming more important for all food service operators to find ways to accommodate these individuals in all segments.
Food Allergen Quick Facts
- 1/50th of a peanut could cause a fatal reaction in an individual with a peanut allergy
- One bread crumb can cause someone with a gluten intolerance to have a reaction
- Eight foods account for 90% of all reactions are milk, eggs, peanuts, tree nuts, soy, wheat, fish, and shellfish
For more information on food allergens and intolerances watch for the following topics in 2015:
- Top 8 Food Allergies: Including Their Potential Food Sources
- How to Serve Those with Gluten Intolerance
- How to Read a Food Label
- Avoiding Cross Contact in the Kitchen
If you’re a current customer, visit Gordon Experience for more information on food allergies and intolerances including posters, handouts, staff training topics and much more.
Other resources include:
- The ServSafe Allergens™ online, interactive course drives home critical information your employees and managers need in order to accommodate guests with food allergies. The ServSafe Allergens online course covers such topics as identifying allergens, communication with the guest, preventing cross-contact, food labels and more. This course and exam are all completed online.
- Food Allergy Research & Education (FARE) offers tools and resources for schools, camps, colleges, restaurants, and more.