Allergen Management in Food Service

Abstract

With approximately 15 million people in the U.S. having food allergies, some in the restaurant industry have shown interest in meeting the needs of these potential guests. There are challenges to offering consumers with food allergies tasty but also safe food. Reducing the risks to food-allergic guests will require education, planning and good communication along with regular updates based on current trends and science. Aspects of regulatory control, labeling requirements, both front-of-house and back-of-house participation, as well as the conscious decision to take responsibility for allergen management, must all be considered.

Restaurant chains and independent restaurants should consider implementing Food Allergen Management (FAM) Programs to address these needs and concerns. Such a program should include training on food safety, the basics of allergic reactions, and common allergens and should focus on the different roles throughout the restaurant. Allergen management extends from front of the house service to ingredient control and recipe verification for allergen content; proper preparation to avoid cross-contact should be included. While proper cleaning is always a requirement in food service, certain aspects of cleaning must be emphasized when undergoing a FAM Program. Across all roles, proper communication is key.