5 steps to allergen awareness
TRANSCRIPT
15 million Americans, including one out of every 13 children, have a food allergy.
Students with celiac disease and other food allergies are protected by the Americans with Disabilities Act.
The number of children with food allergies increased by 50 percent from 1997 to 2011.
WHY WORRY ABOUT FOOD ALLERGENS?
Websites like AllergyEats helps diners find allergen aware establishments.
A dining environment where college students feel safe can be appealing to prospective students.
Proactive measures are reassuring to parents, particularly in K-12 food service.
Just look at the news coverage about #foodallergies
THE ALLERGEN AWARENESS ADVANTAGE
Five Steps to Allergen Awareness1. CREATE A PLAN
CREATE A PLAN
What tools and procedures are needed to keep your kitchen area compliant?
CREATE A PLAN
TOOLS•Cookware / bakeware•Serveware •Signage
PROCEDURES•Staff training•Food prep •Cooking and serving
2. TRAIN YOUR TEAM
Everyone from the kitchen team to the customer-facing staff needs to be trained on procedures for acomodating guests with food allergies.
Resources•FARE•ServSafe
Training Topics•The 8 most common allergens•Allergy vs. intolerance•Cross-contact
TRAIN YOUR TEAM
3. Share Information
SHARE INFORMATION
A menu of allergen safe foods, as well as labeling dishes that contain the eight most common allergens, will help communicate with customers.
SHARE INFORMATION
Communication Aides•Shelf talkers •Signs and signholders•Labels and food picksFrom hubert.com
4. USE COLOR CODES
Separating foods within the kitchen (and dining room) with color-coded products will help eliminate cross-contact.
USE COLOR CODES
Allergen Kits simplify the task:•Food Prep Kit•Pizza Kit•Baking Kit•Cooking Kit From Hubert.com
5. CLEAN AND SANITIZE FREQUENTLY
Allergen Awareness products should be washed and sanitized between each use.
AFTER
“Hubert showed us how to merchandise the food with smaller portions. Hubert brought food presentation to my plate and they delivered. Students will comment about how much better the food is, but really the presentation is the perceived increased value!”
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Find more food safety resources at blog.hubert.com.