Published September 4, 2015
People with food allergies know how frustrating it can be to shop for allergen-free foods at the grocery store, or eat out at restaurants with confidence that they won’t be exposed to potentially harmful food allergens. But every restaurant’s staff should be properly trained to handle food allergens and to help accommodate diners’ food allergies to keep everyone safe from getting sick, making an unexpected trip to the emergency room, or even worse. This post from FSR Magazine lists some expert tips for properly dealing with food allergens, helping to avoid cross-contact and making sure every customer has a great dining experience.
The main thing to keep in mind when it comes to food allergens is to avoid cross-contact between allergens and allergen-free food. One of the easiest ways to do this is to have a separate area of the kitchen where allergens are stored and prepared, as well as distinctly different utensils for chopping, slicing and the like. If different utensils are not used, it’s imperative that your staff not only washes, but also properly sterilizes each utensil that has touched an allergen before using it on any other food product. This helps keep the risk of cross-contact at a minimum, and helps food-allergic guests from getting sick. For more tips on proper handling of food allergens in restaurant kitchens, read on.
Read the full article here: Accommodating Food-Allergic Guests
How to Keep Your Kitchen Safe for Food-Allergic Diners
People with food allergies know how frustrating it can be to shop for allergen-free foods at the grocery store, or eat out at restaurants with confidence that they won’t be exposed to potentially harmful food allergens. But every restaurant’s staff should be properly trained to handle food allergens and to help accommodate diners’ food allergies to keep everyone safe from getting sick, making an unexpected trip to the emergency room, or even worse. This post from FSR Magazine lists some expert tips for properly dealing with food allergens, helping to avoid cross-contact and making sure every customer has a great dining experience.
The main thing to keep in mind when it comes to food allergens is to avoid cross-contact between allergens and allergen-free food. One of the easiest ways to do this is to have a separate area of the kitchen where allergens are stored and prepared, as well as distinctly different utensils for chopping, slicing and the like. If different utensils are not used, it’s imperative that your staff not only washes, but also properly sterilizes each utensil that has touched an allergen before using it on any other food product. This helps keep the risk of cross-contact at a minimum, and helps food-allergic guests from getting sick. For more tips on proper handling of food allergens in restaurant kitchens, read on.
Read the full article here: Accommodating Food-Allergic Guests
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