milk allergy. overview in the last year, allergies to milk have increased within pike township...

Milk Allergy 

OVERVIEW

In the last year, allergies to milk have increased within Pike Township schools.

With such an increase it is likely associates will encounter a student with a milk allergy while serving.

OVERVIEW

Associates are the first line of defense to managing these conditions in the kitchen.

1 and 5 students will experience their first allergic reaction at school, though rare it will occur in the lunchroom, it is vital associates understand what a reaction might look like.

OVERVIEW

Lastly, it is imperative that associates understand how to read food labels, and practice basic food safety in order to avoid cross contamination.

MILK ALLERGY

Allergy to cow’s milk is the most common food allergy found among young children and infants

It is developed within the first year of life. A large number of children outgrow milk allergy

with time The allergy is most likely to persist in children

who obtain high levels of cow’s milk antibodies in their blood

BACKGROUND

A food allergy is a immune response to food that the body mistakes for a harmful substance, can be fatal

Currently, there is no cure for food allergies – best treatment is strict avoidance

Intolerances do not involve the immune system, cause great discomfort but not life threatening

Lactose intolerant people are missing the enzyme which helps breakdown milk sugars

Symptoms: Nausea, cramps, gas, bloating, and diarrhea

REACTIONS

There are two types of Milk allergy Mild symptoms:

Rashes Hives Itching Swelling

Severe symptoms: Trouble breathing Wheezing Loss of consciousness, etc

REACTIONS

What a child might say when experiencing an allergic reaction:

“My tongue (mouth) itches” “My tongue is hot/burning” “My mouth/throat feels funny” “There is something stuck in my throat” “It feels like there are bugs in my ears.” “This food is too spicy” (this is a sign when the food being eaten is not a spicy food, example toast)

REACTIONS

Other signs of allergic reaction

Put hands in their mouths Pull or scratch tongue Drool Hoarse cry or voice Slur words

FOODS TO AVOID

Butter Cheese Cream, Ice cream Half-and-half Milk (in all forms) Pudding Sour cream, sour cream solids BUT NOT LIMITED TO

WHERE IS MILK

FOUND?

Artificial butter flavor Baked goods Caramel candies Chocolate Lactic acid starter culture and other bacterial cultures

Luncheon meat, hot dogs, sausages Margarine Nondairy products BUT NOT LIMITED TO

SAFE HANDLING PRACTICES

Cross-contamination is the physical movement or transfer of harmful substance from one person, object or place to another

Example: Slicers; deli meats and cheese are cut on the same slicer

SAFE HANDLING PRACTICES

UNEXPECTED SOURCES OF MILK Some brands of canned tuna contain casein, a milk protein

Some meats, might contain casein as a binder Some specialty products made with milk substitutes (soy and rice based dairy products) are manufactured on equipment shared with milk

AVOID CROSS-CONTAMINATIO

N

Wash hands with hot soapy water before and after food handling

Wash cutting boards, dishes, and counter tops with hot soapy water after preparing each food item and before you move on to the next

Change gloves when appropriate and in-between tasks

Always use clean cutting board

INGREDIENT LABELS

All FDA-regulated manufactured food products that contain milk as an ingredient are required by U.S. law to list the word “milk” on the product label.

INGREDIENT LABELS

Critical Control Points of Food Allergies: Review the product to ensure no product substitution has been made

Keep foods in original packaging until time for preparation

Check ALL food labels for food allergens before preparation and service

FOLLOW RECIPES EXACTLY Wash all utensils, bowls, knives, work areas, and cutting boards in order to prevent cross-contamination

Keep special prepared meals separate from other meals

Summary

Students with food allergies and medical conditions that require menu modifications continues to rise. With schools having such an increase in food, associates and staff should be prepared to accommodate these students.

Today we discussed a broad overview of the allergen milk, signs and symptoms, foods to avoid, safe food handling, and proper label reading.

REFERENCES

Google images. http://www.google.com/search?q=charwells&safe=active&surl=1&bav=on.2,or.r_qf.&bvm=pv.xjs.s.en_US.ygZTy49sR78.O&um=1&ie=UTF-8&hl=en&tbm=isch&source=og&sa=N&tab=wi&ei=wRtgUo3kE-TlyAHUmoGgBQ. Publisded 2013. Accessed October 15, 2013.

Associate Training. MyCompass. https://mycompass.compass-usa.com/sectors/chartwellschools/Pages/AllergyProgram.aspx. Published 2013. Accessed October 15, 2013

Milk Allergy. Food Allergy Research & Education Web sit. Education. Inchttp://www.foodallergy.org/allergens/milk-allergy. Published 2013. Accessed October 15, 2013.

Director Training Modules. MyCompass. https://mycompass.compass-usa.com/sectors/chartwellschools/Pages/AllergyProgram.aspx. Published 2013. Accessed October 15, 2013