Overview
This lecture covers the basics of food allergens, their risks, prevention methods, and procedures for managing allergen information in food service environments.
Introduction to Food Allergens
- Food allergens are substances in food that trigger immune responses in sensitive individuals.
- Reactions can range from mild symptoms to severe, life-threatening anaphylaxis.
- Even small amounts of an allergen can cause a reaction.
Common Food Allergens
- The most common food allergens include peanuts, tree nuts, milk, eggs, fish, shellfish, soy, and wheat.
- Some regions require disclosure of additional allergens, such as sesame, lupin, or mustard.
Symptoms of Allergic Reactions
- Mild symptoms can include itching, hives, swelling, or stomach pain.
- Severe reactions include difficulty breathing, drop in blood pressure, or loss of consciousness (anaphylaxis).
Prevention and Cross-Contamination
- Preventing cross-contact is critical—use separate utensils and equipment for allergen and non-allergen foods.
- Clean work surfaces and wash hands regularly to reduce risk.
- Clearly label all foods with potential allergens.
Allergen Management Procedures
- Provide accurate allergen information to customers; use up-to-date ingredient lists.
- Train staff to respond appropriately to allergen inquiries and emergencies.
- Have procedures in place for handling allergic reactions, including access to emergency medication.
Key Terms & Definitions
- Allergen — a substance that causes an allergic reaction.
- Anaphylaxis — a severe, potentially life-threatening allergic reaction.
- Cross-contact — accidental transfer of allergens from one food or surface to another.
Action Items / Next Steps
- Review your facility's allergen management policy.
- Complete assigned allergen awareness training.
- Practice clear labeling and communication regarding food ingredients and allergens.