Question

Food Allergens and Cross Contamination

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

Allergens are the proteins which may not be produce any reactions in certain people usually it makes reactions on other people. Most commonly added allergens are Peanuts, Tree nuts (cashews, pecans, walnuts, etc.), Milk, Egg, Wheat, Soy, Fish (halibut, salmon, etc.), Shellfish (crab, lobster, shrimp, etc) it usually transferred in a food service environment will most probably Say a knife that has been used to spread peanut butter is only wiped off before being used to spread jelly. There could be enough peanut protein remaining on the knife to cause a reaction in a person who has a peanut allergy. All equipment and utensils must be cleaned with hot, soapy water before being used to prepare allergen-free food. Even a trace of food on a spoon or spatula that is invisible to us can cause an allergic reaction. So, when the person had an allergy to specific food the diet should be prepared in utmost care.

Symptoms of a reaction can include digestive problems, hives or swollen airways. Severe reactions can be life-threatening. Tingling or itching in the mouth, itching or eczema swelling of the lips, face, tongue and throat or other parts of the body wheezing, nasal congestion or trouble breathing, abdominal pain, diarrhoea, nausea or vomiting, dizziness, light headedness or fainting.

The role to prevent the food allergy is when there is an order to prepare a special diet for a person, or the person while ordering has informed about the allergy to a particular food, then it has to informed to the chef and special care should be taken. Even small traces of that food in the diet can produce reaction to the person. So, if that particular diet was served before who all are in contact with that person and in which vessel it was made etc should be checked and there won’t be any possible chances for the allergic material on that particular persons diet. On the other hand, the person who I working the restaurant were also should aware of the common allergens for people and should have educated about the handling of these issues.