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160 Reach out to the local health clinic or hospital for recom-
48 MILLION Regulatory it is better to encourage guests to communicate their
sensitivities one-on-one than to take anything for granted.
For the first time in the history of the US
Census, in 2016 the survey found that
mendations on how best to respond to food-allergic reactions
Americans spent more at bars and
in the minutes before emergency services teams arrive. Most
restaurants last year than
importantly, understand your limitations. If your kitchen
on groceries
to your guest their safety is your priority and that this is a
risk neither of you should take.
estimated number of foods that can cause isn’t equipped to handle a specific request, gracefully explain
allergic reactions in people with food allergies
Closing the Gap
US Food & Drug Administration
A complete food safety assessment should encompass any
and relating food allergic requests to kitchen staff. Institute and all facilities and programs where the resort serves food,
controls that prevent the introduction of common allergens including ski school programs, daycare programs, and special
into food in order to help protect food-allergic guests. Keep backcountry outings. If this food is provided from depart-
food preparation and storage areas spotless, and designate ments outside food and beverage, staff might lack expertise
equipment to be used strictly for those ingredients that are in food safety. Without proper training and oversight, these
known to cause allergies (e.g. specific “peanut-only” utensils food handlers have an increased risk of contaminating food,
and cutting boards; separate cutting boards for raw meat,
poultry, and seafood). These efforts will help ensure meal 15 MILLION
service that unequivocally links the food order to the guest.
Next, concentrate on how your resort can accommodate
the food-allergic community. Avoid making universal state- people in the US have food allergies
ments that your kitchens are completely “allergen friendly”— Food Allergy Research & Education

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56 | NSAA JOURNAL | FALL 2018