1. Special Considerations Cross-Contact and Food Allergies LESSON 6

2. What is a Food Allergy? A food allergy is the body’s …
The only way to prevent it is …
Immune response to certain foods.
A food allergy occurs when the body has a specific and reproducible immune response to certain foods. The body’s immune response can be severe and life threatening, such as anaphylaxis. Although the immune system normally protects people from germs, in people with food allergies, the immune system mistakenly responds to food as if it were harmful.
Source:
The only way to prevent it is…… to avoid the allergen.
Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences.
FDA resource on Food Allergies:
Source:

3. Common Food Allergens Milk and Dairy Products Eggs and Egg Products
Fish and Shellfish
Wheat/Gluten
Soy and Soy Products
Peanuts and Tree Nuts, such as pecans & walnuts
These are the BIG EIGHT allergens. There are more than 160 foods people may be allergic to. These 8 account for more than 90% of all food allergies.
A person may be allergic to a single type of fish or nut, but not others.

4. Symptoms of Food Allergies usually appear within a few minutes to two hours
Hives
Flushed skin or rash
Tingling or itchy sensation in the mouth
Face, tongue or lip swelling
Coughing or wheezing
Not every person experiences all of these symptoms.

5. Possible Symptoms of Food Allergies
Dizziness and/or lightheadedness
Swelling of the throat and vocal cords
Difficulty breathing
Vomiting, diarrhea, and/or abdominal cramps
Loss of consciousness
Anaphylactic shock
Remember, in an Emergency to call 911
Not every person experiences all of these symptoms.
Common Symptoms Poster

6. Identifying Potential Allergens in Food
Tell the person the ingredients in the dish
Have an ingredient list of all foods served
If preparing a food for an individual with an allergen, special care needs to be taken to avoid cross-contact in the kitchen. 
List ingredients on buffet line.

7. Cross-Contact
Cross-contact happens when a food allergen or gluten is transferred to a food meant to be allergen or gluten-free.
The problem is that food proteins remain offensive after cooking and can cause allergic reactions.
Cross contact can occur when the food is in both raw and in cooked form.

8. Preventing Cross-Contact
If preparing a food for an individual with an allergy, special care needs to be taken to avoid cross-contact in the kitchen.
If preparing a food for an individual with an allergen, special care needs to be taken to avoid cross-contact in the kitchen. 
Free Cross-Contact Poster set available from:

9. Sources of Cross Contact
Knives/shared utensils
Toasters
Colanders
Cutting boards
Flour sifters
Shared containers
Condiments
Airborne wheat flour
When preparing gluten-free foods, it is important to avoid cross-contact. Cross-contact happens when gluten free food or ingredients come into contact with gluten, generally through shared utensils or a shared cooking/storage environment. In order for food to be safe for someone with Celiac disease, it must not come into contact with food containing gluten.
*Note to educator: If you are preparing food for a tasting for this program, you must control for cross-contact, especially if a participant is extremely sensitive to gluten.
Read more at

10. Sources of Cross Contact
Deep Fryers
Peanut oil – is an allergen
Frying shrimp and french fries in the same oil can spread the shrimp allergen to the fries
Baking peanut butter cookies and chocolate chip cookies on the same parchment can spread PB oil to the chocolate chip cookies

11. Food Prep Considerations
First, wash hands and change gloves when preparing food for someone with a food allergy.
Clean and sanitize surfaces before preparing the food/foods: countertops, cutting boards, flat-top grills, etc.
First, wash hands – warm soapy water for at least 20 seconds.
Change gloves when preparing food for someone with a food allergy.
Clean surfaces first with warm soapy water.
Sanitize surfaces before preparing the foods. Countertops, cutting boards, flat top grills, knives and other utensils.

12. Food Prep Considerations
Remember: If a mistake is made, start over and remake the allergy-friendly meal.

13. What to do if Cross-Contact Happens
Do NOT serve the food to the person with the food allergy.
Label the food with the potential allergen. Set food aside.

14. If Someone has an Allergic Reaction
Call 911