Prevention
Number one way to prevent cross contamination
Hand Washing
This top allergen is also the most complete protein by weight
Eggs
Tree nuts & Peanuts are different types of allergies
TRUE! Tree nuts include walnuts, almonds, hazelnuts, cashews, pistachios and Brazil nuts. These are not the same as peanuts, which are legumes.
A clear message on self-serve areas that are not employee regulated
Allergy Signage and precautions - these should be on all stations but especially salad bars & dessert stations
Full ingredient lists (including sub-ingredients) need to be available for standard menu items for students and staff.
TRUE - it is right of students to have that information available whether online/mobile, posted on-site, or upon request.
Somewhere/someone you go to if you are unsure of an allergy question
Dining Manager or Supervisor
Type of allergic reaction which may involve difficult breathing and narrowing of airways
Fish & Shellfish are the same type of allergy
FALSE - They are two different categories
Areas in a kitchen where only allergy free foods are found
Designated & labeled allergy free area
Symptoms of a food intolerance are often not severe and cause digestive discomfort
TRUE - Food intolerance often causes a lesser of a reaction than a food allergy may and does not affect internal organs
Reading this is the safe way to see if your food allergy is present
Ingredient Labels
This allergy is a type of bean that is often hidden in foods that we may not expect. Is also the most complete plant protein
Soybean
Hand sanitizer is more effective at getting rid of peanut protein better than soap and water
FALSE - Research has proven that washing hands with soap and water is more effective in cleaning hands possibly contaminated with peanut protein. Hand sanitizer is for germs & bacteria.
The process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect.
Cross Contamination
Cooking and high temperatures reduce and/or eliminate the potential of food cross contamination
FALSE - allergenic proteins still exists even after cooking
This is a nutritional professional you can reach out to about your allergies
Dietitian
Protein in wheat that is specific to Celiac Disease
Gluten
A food allergy causes an immune system reaction that affects numerous organs of the body
TRUE - allergies effect the body internally in many different ways
Color of cooking utensils designated for preparation of food for those with allergies
Purple
Almond, coconut, cashew, soy milks are safe for those with milk allergy
TRUE – these types of milks are great options for those with milk/dairy allergies
Those with severe allergies often carry an automated, pre-measured injection that opens the airways when an allergic reaction occurs
Epi - Pen
The protein that is involved in an allergic reaction
Immunoglubulin (Ig) E
There are 12 common food allergies
FALSE - There are 8
The cleaning of utensils and areas using hot, soapy water or proper amount of bleach & water
Proper prevention of cross contamination cleaning
1 in 40 people suffer a severe food allergy
FALSE - 1 in 25 people suffer from food allergies