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TextFood Allergy at work
Take Action to Prevent an Allergic Reaction
The link to the National Food Safety Education Month archive illustrates a step-by-step approach to training employees about the risks of food allergens in the food that is served to customers.
The training makes five points:
1) Know the most common food allergens;
2) Communicate with customers – suggest items that may not have
allergens in them;
3) Avoid cross-contamination by washing hands often and sanitizing food
preparation surfaces between uses;
4) What to do when an allergen is mistakenly given to a customer;
5) Recognizing the symptoms of a food allergy.
You may also contact the following organizations regarding food allergies:
The Food Allergy & Anaphylaxis Network:
www.foodallergy.org
American College of Allergy, Asthma and Immunology:
www.acaai.org/public
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