Food For Thought

NCP Examples Needed

Don't forget to fax to Sam or the office three examples of your assessment or progress notes incorporating the NCP. We will review and determine where additional training is needed for all of us based on examples sent in.

Issue: 117

December 8, 2011

Greetings!      

One of Nutricopia's Regional Dietitians, Jo Ann-Leigh Miller, MPH, RD, (Joey) brings you this issue about food allergies; a topic she has personally experienced!

Food Allergies and FDA Food Code 

Food allergies are a reality I address daily. At the age of 19 I had my first anaphylactic attack. After skin testing I found I had severe allergies to tree nuts and peanuts. Food allergies affect 3-4% of Americans and are a challenge we often encounter as dietary professionals. Food allergies can result in rashes, nausea, abdominal pain, vomiting, diarrhea, shortness of breath, and swelling. Severe cases can cause anaphylactic shock that may result in death. The reactions are not always instantaneous and may take up to four hours.

 The 2009 Food Code 1-201.10 (B), defines a major food allergen as anything that could cause a sensitive individual to have an allergic reaction and are commonly associated with:

• Milk
• Egg
• Fish
• Tree Nuts (almonds, pecans, or walnuts)
• Wheat
• Peanuts
• Soy products
• Food ingredient containing protein derived from foods listed above

The Food Code also identifies in section 2-103.11 that the Person In Charge has food safety training duties: "Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties".

Food service employees need to be trained on food allergy awareness and safety. In-services are key to make sure your kitchen staff is prepared. Key topics to cover: 

1. Identify menu items and products that may cause an allergic reaction
2. Train cooks on recipe adjustments for allergies
3. Develop and train dietary staff on a sanitation regime to prevent cross contamination
4. In-service the nursing staff on preventing cross contamination

We need to provide a worry free dining experience to our residents with food allergies in our communities. Don't forget that it is important to clearly identify if the resident has a true allergy, intolerance, or a dislike. Refer to your Nutricopia Diet Manual "Food Sensitivities and Intolerances" section for diets restricting lactose, gluten, tyramine and purine. Food allergies are a serious concern in food service but with training and a food allergy action plan, your community will be well prepared to meet the needs of your residents.  

For information visit:

• Mayo Clinic 
• Food Allergy Network 
• ServSafe Food Code Updates