|
FDA Food Code Requires Food Allergy Training
FDA published a supplement to the 2009 Food Code on September 29, 2011 requiring food service employees to receive food allergy awareness training. According to the Food Code Supplement, Food Service Managers need to be aware of the serious nature of food allergies, including allergic reactions, anaphylaxis, and death; to know the eight major food allergens; to understand food allergen ingredient identities and labeling; and to avoid cross-contact during food preparation and service.
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 2011 supplement 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".
In-services are key to make sure your kitchen staff is prepared. Key topics to cover:
- Identify menu items and products that may cause an allergic reaction
- Train cooks on recipe adjustments for allergies
- Develop and train dietary staff on a sanitation regime to prevent cross contamination
- In-service the nursing staff on preventing cross contamination
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
|
