Question

Food allergies are on the rise. Please discuss how allergens can be transferred in the food service environment. What signs and symptoms indicate that someone may be having an allergic reaction? As a food service manager, what is your role in preventing cross contamination and food allergens?

Answer 1

Food Allergy

Food Allergy is an abnormal immune response , that occurs soon after eating a certain food. In some people the symptoms are tolerable but some may have serious life threatening conditions by food allergies. There are millions of people living with food allergies in America itself.

Transfer of allergens in the food service environment

In a food service environment Allergens ( a substance which causes an allergic reaction ) can be transfer through the ' cross - contact' . Cross contact happens when an allergen free food is accidentally coming in contact with the food particles that contain allergens . The most common food allergens are milk, egg, fish, sesame, peanut, wheat and tree nuts. Many occasions are there in a food service environment for 'cross contact'. For example, simply wiping a spoon or fork, cutting boards that used for preparing or serving a food that contains allergens and then using for a food without allergen, may give chance for cross contamination. Small crumps or invisible proteins of food allergens might be remaining on that spoon, fork or cutting board. Sometimes , when cooking several items at a time, there is a chance of splattering of tiny particles from allergen contained food to normal food that kept uncovered.

Signs and symptoms of food allergy

Mild or moderate symptoms

Abdominal disturbances, diarrhoea, vomiting

Fainting, dizziness

Itching or eczema

Swelling of lips, face, tongue

Nasal congestion

Severe symptoms( some people develop type 1 hypersensitivity reaction- Anaphylaxis)

Wheezing, constriction of airways

Increase in pulse rate and decreased Blood pressure

Shock.

Role of food service Manager in preventing cross contamination of food allergens

To prevent cross contamination of food allergens with the allergen free food, the food service Manager should ensure the following measures;

* ensure special provision and facility for people with food allergy

* have a separate area to prepare food for allergens free diet

* instruct the workers and chefs not to use same cutting board and utensils and other items that used for normal cooking to prepare allergenfree meal.

* have a separate grill and fryer for cooking allergen free meal

* the meal( allergen free) should serve separately by manager or chef( specially for allergen free meal) with a label on it.

* The serving table and area should be allergen free and sanitised one.

*clean the utensils and serving dishes with baror liquid soap every time.