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Allergies and Intolerances Are Creating New Challenges for Food Service Presenters: Dr. Stephen Taylor, University of Nebraska–Lincoln Michele Wilbur,

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Presentation on theme: "Allergies and Intolerances Are Creating New Challenges for Food Service Presenters: Dr. Stephen Taylor, University of Nebraska–Lincoln Michele Wilbur,"— Presentation transcript:

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2 Allergies and Intolerances Are Creating New Challenges for Food Service Presenters: Dr. Stephen Taylor, University of Nebraska–Lincoln Michele Wilbur, RD, CDN, Cornell Dining Registered Dietitian Michelle Hoppman, RD, LRD, CDE Director, Nutrition Division, DM & A Kate Hill, Product Management, CBORD

3 Agenda Food Allergy, Food Intolerance, Food Sensitivity Dr. Stephen Taylor, University of Nebraska–Lincoln Food Allergies and Special Diets in Foodservice Michele Wilbur, RD, CDN, Cornell Dining Partnering to Find Solutions to Move From Good to Best Michelle Hoppman, RD, LRD, CDE Director, Nutrition Division, DM&A Easy Ways to Communicate Allergen Information Kate Hill, Product Management, CBORD

4 Dr. Stephen Taylor, University of Nebraska– Lincoln

5 Food Allergy Research & Resource Program 2013

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8 Food Sensitivities: Individualistic Adverse Reactions to Foods Food Allergies Food Intolerances Food Allergy Research & Resource Program 2013

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17 FoodSymptoms ChocolateMigraine headache TartrazineAsthma Sulfiting agentsAsthma Food colorsHyperkinesis Food Allergy Research & Resource Program 2013

18 Food Sensitivities Food Allergies IgE- Mediated Cell- Mediated Food Intolerances Food Allergy Research & Resource Program 2013

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23 Food Sensitivities Food Allergies IgE- Mediated Cell- Mediated Food Intolerances Food Allergy Research & Resource Program 2013

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29 Why is the prevalence of food allergy higher in children than adults?

30 Food Allergy Research & Resource Program 2013

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38 SourcePercent of Fatalities Restaurant and food service47% Packaged food23% Homemade food22% Other8%

39 Food Allergy Research & Resource Program 2013

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44 Michele Wilbur, RD, CDN Cornell Dining Nutrition Manager

45 That translates to over 600 students on the Cornell campus alone! That translates to over 600 students on the Cornell campus alone! 4% of the American population is affected by food allergies.

46 Allergens and Intolerances Are Changing Food Service Establish a ProtocolKnow Your IngredientsFood Allergy LabelingStaff Training Special Meals or Alternatives on Menu

47 Ask important questions: - Who is Responsible? Designate a Team Preparation of Food Establish a Protocol

48 Customer Responsibility Notify the manager or staff of his or her allergies. Self-management of his or her food allergy including: Avoidance of unsafe foods Recognition of symptoms of allergic reactions Communicate if there is a problem Carry prescribed medications at all times Administer medication if a reaction occurs.

49 Foodservice Establishment Responsibility Be aware of current laws and regulations statewide and nationally. Write a procedure for employees to follow. Write and display a disclaimer and/or procedures. Identify a team or lead person to work with food allergic individual. Conduct ongoing food allergy training for all staff. Provide meals that are allergen free.

50 Ask important questions: Who is Responsible? Designate a Team: Who will answer the food-allergic diner’s questions regarding menu selection? Who will be responsible for checking the ingredients used? What should the staff do if an allergic reaction occurs? Preparation of Food: What is the protocol for preparing an allergy free meal? What should the kitchen staff be aware of in order to avoid cross-contact? Establish a Protocol

51 Ingredients can be difficult to obtain from vendors. Request ingredients from all vendors. No substitute rule. Organize all ingredients, code allergens in traits. Train food service staff on tricky allergens and words. “I Don’t Know” Know Your Ingredients

52 Food Allergy Labeling C ORNELL D INING ’ S POLICY FOR L ABELING : 8 major food allergens & F OODS THAT ARE : Vegetarian, Vegan, Kosher, or if they contain Pork or Alcohol

53 Staff Training 94% fatalities are due to a peanut allergy. 50% of food allergy reactions are due to restaurant error. Server Errors Cross Contact Hidden or Surprise Ingredients Source: Food Allergy Anaphylaxis Network

54 Staff Training Ongoing training directed to all staff in contact with students with food allergies and food. Include: Why and how of food allergies Hands-on training for practice on reading labels Cite actual examples Emphasize cross-contact issues Give description of menu alternatives to be offered Review protocol for handling allergens and labeling Color coding, different utensils, etc.

55 The Big Eight – with Hidden Allergens Dairy Casein Whey Butter Curds Ghee Dairy Casein Whey Butter Curds Ghee Eggs Albumin Mayonnaise Meringue Eggs Albumin Mayonnaise Meringue Soy Edamame Tamari Tempeh Tofu Soy Edamame Tamari Tempeh Tofu Wheat Bran Durum Malt Starch Seitan Wheat Bran Durum Malt Starch Seitan

56 The Big Eight – with Hidden Allergens Shellfish Seafood flavoring Prawns Calamari Shellfish Seafood flavoring Prawns Calamari Fin Fish Caesar Dressing Surimi Fin Fish Caesar Dressing Surimi Tree nuts Almond Cashew Chestnut Filberts Tree nuts Almond Cashew Chestnut Filberts Peanut Peanut oil Mixed nuts Peanut flour Nougat Egg Rolls Molé Peanut Peanut oil Mixed nuts Peanut flour Nougat Egg Rolls Molé

57 Common Products can be Deceiving “Non-Dairy” Creamers may contain milk proteins. Soy sauce can contain wheat. Worcestershire sauce can contain fish. Egg substitute can contain eggs. Pesto can contain tree nuts. Many oil sprays and pan coaters contain soy.

58 Prevent Cross Contact What is allergen cross contact? Transfer of one allergen to a food that would not normally contain that allergen How can it occur? Cooking foods near each other on the same grill Reusing oils Reusing utensils and serving dishes Reusing gloves Reusing cutting boards and other cookware

59 Wiping or rinsing a surface or item IS NOT sufficient to remove the allergen! The surface or item must be washed with soap and water! Practice proper sanitation practices The only way to prevent cross contact is through proper sanitation practices!

60 Preparation of Special Meals Delegate point person in kitchen. Have a pre-set menu to offer choices to the student. Establish times for customer to get their meal. Review and re-review importance of meal preparation and cross contact with staff.

61 What if an attack does occur? Call 911 immediately Alert your manager Ask if the individual needs help accessing medication Lie the individual down on a flat surface and elevate feet while waiting for medical attention Do not administer medication!

62 What’s Next? More complex allergens More sensitivities to cross contact Kitchens designed to accommodate Certified Gluten Free Kitchens Allergen free menus Advanced training in food allergies Thinking ahead - reservations

63 Resources for Foodservice Celiac Central http://www.celiaccentral.org/ GREAT program: Gluten Free Resource Education and Awareness Training Udi’s Food Service Information Website http://udisglutenfree.com/gluten-free-living/professionals/chefs-food- service/ Food Allergy Research Education http://www.foodallergy.org/ FAAN College Network: http://www.faancollegenetwork.org/http://www.faancollegenetwork.org/ Food Allergy Training Guide for College and Universities http://www.foodallergy.org/document.doc?id=137

64 Food Allergy Training Video http://youtu.be/vdSbngeCuoU

65 Health Care & Food Service Consulting Perspective

66 Where to begin? Where do you see opportunities to improve your current operation? What are your current challenges? Do you have solutions? Our experience… Partnering to find solutions to move from Good to Best

67 Kate Hill, Product Management, CBORD

68 I’m a vegan. I observe a kosher diet. I prefer locally grown foods. I’m allergic to shellfish.

69 NetNutrition ®

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71 NetNutrition – Mobile

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74 NetNutrition – iPad “Kiosk”

75 NetNutrition – Café Nutrition Station

76 NetNutrition – Multiple Label Formats USA (FDA) Canada (CFIA) European (EU)

77 QR Code Nutrition Label

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80 Allergen & Nutrition Flow ManufacturerIngredientRecipeMenu

81 Comprehensive Foodservice Management Nutritional Analysis Recipe Nutritional Analysis Track Allergens & Preferences Menu Planning Nutrition Service Suite NetNutrition

82 Comprehensive Foodservice Management Menu Planning & Kitchen Operations Menu Planning, Analysis Forecasting Recipes, Ingredients, Cost & Nutrition Food Production Inventory, Purchasing & Receiving

83 CBORD Solutions

84 Coming Soon: Managing Healthy & Sustainable Initiatives Webinar Are you being asked to increase healthy food options or source more food from local/organic sources? Visit www.cbord.com and click here to sign upwww.cbord.com

85 CBORD Stephen Crumrine Business Development Representative smc2@cbord.com 607.257.2410 x2760 DM&A William R. Klein, CEC Partner & CEO DM&A bill@destination10.com www.ChefDon.com 716-200-7383


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