it is estimated that about 15 million americans have food allergies, and research shows that the level is increasing. because of this it is essential that every restaurant have a well-planned allergen policy coupled with effective food allergy training for the staff. but the phrase “cross contact” is a relatively new phrase in the restaurant world and many chefs and cooks mistakenly assume that it is the same thing as cross contamination. cross contact procedures refer to the control methods used to protect the public from allergens when accommodating a guest with a food allergy. a common misconception is that high heat will destroy the allergens which can cause an allergic reaction.
an example of cross contact is when a deep fryer is used to cook shrimp. another example is a griddle which is used to cook scrambled eggs on. when a customer indicates that they have an allergy to a certain food the following food allergy training procedures can help minimize the allergen risk to restaurant guests: one recommended practice for food allergy training to help train the crew and remind them of the importance of allergen management is to designate specific colored cutting boards and utensils to be used with allergen sensitive guests, and to wash them after every use. purple is a common color being used for this purpose and the best practice is to never use the purple equipment when handling any of the top 8 most common allergens – peanuts, tree nuts, shellfish, milk, eggs, wheat, soy, or fish. although these tools cannot eliminate cross contact of allergens if the crew doesn’t follow proper procedures, but it can certainly help minimize the risk to allergen sensitive guests.
servsafe is dedicated to make restaurant dining safer for the 15 million americans coping with food allergies. we are providing restaurant personnel with evidence-based education, training and resources. every restaurant should have a well-planned allergen policy coupled with effective food allergy training for the staff. provide food allergy training for staff. use dedicated equipment and areas for preparing and cooking meals for customers , food allergy restaurant responsibility, food allergy restaurant responsibility, allergy protocol for restaurants, restaurant food allergy policy, how to prevent food allergies in restaurants.
this will serve as a training refresher and keep food allergies top of mind. *this poster is legally required to be learning outcomes specific for restaurant staff. communicate effectively with food-allergic customers to ascertain their needs. prepare and serve a safe meal to a food-allergic customer, considering the prevention of cross-contact. legislation for food allergy training in the restaurant industry would provide consistency across restaurant practices., food allergy laws restaurants, allergen training for food handlers, food allergy certification massachusetts, states with food allergy laws
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