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
