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Allergen Awareness Eight foods are responsible for nearly
Dining out not only increases foodborne illness risks but 90 percent of all food-allergic reactions
also poses threats to guests with food allergies. Research
suggests more than half of fatal food allergies are triggered by
food consumed outside the home.⁴ A food allergy causes an
immune-system response that occurs after eating or contact-
ing even trace amounts of certain foods. Symptoms can occur
quickly or develop hours later, ranging from mild skin rashes Eggs
to severe and potentially life-threatening anaphylactic reac-
tions requiring immediate administration of epinephrine for
survival. In the United States, eight foods are responsible for Peanuts
nearly 90 percent of all food-allergic reactions: milk, eggs,
fish, shellfish, wheat, tree nuts, peanuts, and soy. Other top Milk
allergens recognized across the world include sesame, rice,
mustard, and sulphites (commonly used as preservatives).
Due to the international scope and impact, food allergen Fish
management requires a comprehensive approach to protect Soy
food-allergic guests and reduce risks of reactions.
A successful food allergy plan requires attention to detail,
including training, communication, and planning. All staff
should be educated in allergen awareness. Choose from accred-
ited courses that are suited specifically for managers, chefs,
line cooks, and servers. Once trained, designate key person- Tree Nuts Wheat
nel as points of contact for answering food allergy questions US Food & Drug Administration Shellfish

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FALL 2018 | NSAA JOURNAL | 55