New California Law for 2020
All employees dealing with food preparation must be trained and certified in
"Food Allergen Safety"
A recent CDC study shows 8% of children and 10% of adults in the
U.S. suffer from Food Allergies (1 in 13 and 1 in 10, respectively, have allergies).
U.S. suffer from Food Allergies (1 in 13 and 1 in 10, respectively, have allergies).
Follow the link to take the online allergen training with ServSafe
The Manager Certification is not quite enough, I strongly suggest all food handler employees need to do this Food Allergen Safety training. (link above). I'm taking this online training myself right now, it's a good course, I recommend it for everyone in food service even if you have the manager certification, do it anyway to bring it up to "Top of Mind". all my best
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(More information from Europe)
European Food Safety Authority (EFSA)
EFSA has updated its scientific advice on food allergens. The
Authority’s Scientific Opinion looks in detail at all the allergenic products
and substances whose presence in food must be indicated on labeling, according
to EU law. These include cereals containing gluten, milk, eggs, nuts, peanuts,
soybeans, fish, crustaceans, mollusks, celery, lupin, sesame, mustard and
sulphites.
C14
Food Allergens Defined by the European Union
- Celery
- Cereal containing gluten
- Crustaceans
- Eggs
- Fish
- Lupin
- Milk
- Mollusks
- Mustard
- Nuts
- Peanuts
- Sesame
- Soybeans
- Sulphites
About 75% of allergic reactions among
children are caused by egg, peanut, cows’ milk, fish and nuts. About 50% of allergic reactions among
adults are to fruits of the latex group and of the Rosaceae family (which
includes apples, pears cherries, raspberries, strawberries and almonds),
vegetables of the Apiaceae
family (which includes celery, carrots and aromatic herbs) and various nuts and
peanuts.
Any operation that relies
on word of mouth to ensure that the message on allergens is delivered to
customers must commit to a training program of some sort to ensure that the
servers know the menu and which items contain allergens. This program should
also include information on the importance of avoidance for sensitive
individuals and what happens when such an individual is exposed to a food
allergen. Simply telling people that allergens can cause issues such as
gastrointestinal distress, skin reactions, respiratory problems, and, in the
worst case, systemic problems such as anaphylactic shock and death, really
isn’t adequate. We must emphasize this point with photographs and statistics.
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United States Info.
FoodAllergy.org
Food Allergens !!
More than just the big 8, scroll down
TREE NUTS
Avoid foods that contain tree nuts or any of these ingredients:
- Almond
- Artificial nuts
- Beechnut
- Black walnut hull extract (flavoring)
- Brazil nut
- Butternut
- Cashew
- Chestnut
- Chinquapin nut
- Coconut
- Filbert/hazelnut
- Gianduja (a chocolate-nut mixture)
- Ginkgo nut
- Hickory nut
- Litchi/lichee/lychee nut
- Macadamia nut
- Marzipan/almond paste
- Nangai nut
- Natural nut extract (e.g., almond, walnut—although artificial extracts are generally safe)
- Nut butters (e.g., cashew butter)
- Nut distillates/alcoholic extracts
- Nut meal
- Nut meat
- Nut milk (e.g., almond milk, cashew milk)
- Nut oils (e.g., walnut oil, almond oil)
- Nut paste (e.g., almond paste)
- Nut pieces
- Pecan
- Pesto
- Pili nut
- Pine nut (also referred to as Indian, pignoli, pigñolia, pignon, piñon and pinyon nut)
- Pistachio
- Praline
- Shea nut
- Walnut
- Walnut hull extract (flavoring)
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MILK
Avoid foods that contain milk or any of these ingredients:
- Butter, butter fat, butter oil, butter acid, butter ester(s)
- Buttermilk
- Casein
- Casein hydrolysate
- Caseinates (in all forms)
- Cheese
- Cottage cheese
- Cream
- Curds
- Custard
- Diacetyl
- Ghee
- Half-and-half
- Lactalbumin, lactalbumin phosphate
- Lactoferrin
- Lactose
- Lactulose
- Milk (in all forms including condensed, derivative, dry, evaporated, goat’s milk and milk from other animals, low-fat, malted, milkfat, non-fat, powder, protein, skimmed, solids, whole)
- Milk protein hydrolysate
- Pudding
- Recaldent(R)
- Rennet casein
- Sour cream, sour cream solids
- Sour milk solids
- Tagatose
- Whey (in all forms)
- Whey protein hydrolysate
- Yogurt
Other Possible Sources of Milk:
- Artificial butter flavor
- Baked goods
- Caramel candies
- Chocolate
- Lactic acid starter culture and other bacterial cultures
- Luncheon meat, hot dogs and sausages, which may use the milk protein casein as a binder. Also, deli meat slicers are often used for both meat and cheese products, leading to cross-contact.
- Margarine
- Nisin
- Non-dairy products, as many contain casein
- Nougat
- Shellfish is sometimes dipped in milk to reduce the fishy odor. Ask questions when buying shellfish.
- Tuna fish, as some brands contain casein
- Some specialty products made with milk substitutes (i.e., soy-, nut- or rice-based dairy products) are manufactured on equipment shared with milk.
- Many restaurants put butter on grilled steaks to add extra flavor. You can’t see the butter after it melts.
- Some medications contain milk protein.
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EGGS
Avoid foods that contain eggs or any of these ingredients:
- Albumin (also spelled albumen)
- Egg (dried, powdered, solids, white, yolk)
- Eggnog
- Lysozyme
- Mayonnaise
- Meringue (meringue powder)
- Ovalbumin
- Surimi
Eggs are sometimes found in the following:
- Baked goods (although some people can tolerate these foods—consult with your allergist)
- Egg substitutes
- Ice cream
- Lecithin
- Marzipan
- Marshmallows
- Nougat
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PEANUTS
Avoid foods that contain peanuts or any of these ingredients:
- Arachis oil (another name for peanut oil)
- Artificial nuts
- Beer nuts
- Cold-pressed, expelled or extruded peanut oil*
- Goobers
- Ground nuts
- Lupin (or lupine)—which is becoming a common flour substitute in gluten-free food. A study showed a strong possibility of cross-reaction between peanuts and this legume, unlike other legumes.
- Mandelonas (peanuts soaked in almond flavoring)
- Mixed nuts
- Monkey nuts
- Nut meat
- Nut pieces
- Peanut butter
- Peanut flour
- Peanut protein hydrolysate
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SOY
Avoid foods that contain soy or any of these ingredients:
- Cold-pressed, expelled or extruded soy oil*
- Edamame
- Miso
- Natto
- Shoyu
- Soy (soy albumin, soy cheese, soy fiber, soy flour, soy grits, soy ice cream, soy milk, soy nuts, soy sprouts, soy yogurt)
- Soya
- Soybean (curd, granules)
- Soy protein (concentrate, hydrolyzed, isolate)
- Soy sauce
- Tamari
- Tempeh
- Textured vegetable protein (TVP)
- Tofu
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WHEAT
Avoid foods that contain wheat or any of these ingredients:
- Bread crumbs
- Bulgur
- Cereal extract
- Club wheat
- Couscous
- Cracker meal
- Durum
- Einkorn
- Emmer
- Farina
- Farro
- Flour (all-purpose, bread, cake, durum, enriched, graham, high-gluten, high-protein, instant, pastry, self-rising, soft wheat, steel ground, stone ground, whole wheat)
- Freekeh
- Hydrolyzed wheat protein
- Kamut®
- Matzoh, matzoh meal (also spelled as matzo, matzah or matza)
- Pasta
- Seitan
- Semolina
- Spelt
- Sprouted wheat
- Triticale
- Vital wheat gluten
- Wheat (bran, durum, germ, gluten, grass, malt, sprouts, starch)
- Wheat bran hydrolysate
- Wheat germ oil
- Wheat grass
- Wheat protein isolate
- Whole wheat berries
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FISH
There are more than 20,000 species of fish.
Although this is not a complete list, allergic reactions have been commonly reported to:
- Anchovies
- Bass
- Catfish
- Cod
- Flounder
- Grouper
- Haddock
- Hake
- Halibut
- Herring
- Mahi mahi
- Perch
- Pike
- Pollock
- Salmon
- Scrod
- Sole
- Snapper
- Swordfish
- Tilapia
- Trout
- Tuna
Also avoid these fish products:
- Fish gelatin, made from the skin and bones of fish
- Fish oil
- Fish sticks (some people make the mistake of thinking these don’t contain real fish)
SOME UNEXPECTED SOURCES OF FISH
- Barbecue sauce
- Bouillabaisse
- Caesar salad and Caesar dressing
- Caponata, a Sicilian eggplant relish
- Imitation or artificial fish or shellfish (e.g., surimi, also known as “sea legs” or “sea sticks”)
- Worcestershire sauce
- Certain cuisines (especially African, Chinese, Indonesian, Thai and Vietnamese)—even if you order a fish-free dish, there is high risk of cross-contact
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Shellfish
Avoid foods that contain shellfish or any of these ingredients:
- Barnacle
- Crab
- Crawfish (crawdad, crayfish, ecrevisse)
- Krill
- Lobster (langouste, langoustine, Moreton bay bugs, scampi, tomalley)
- Prawns
- Shrimp (crevette, scampi)
Your doctor may advise you to avoid mollusks* or these ingredients:
- Abalone
- Clams (cherrystone, geoduck, littleneck, pismo, quahog)
- Cockle
- Cuttlefish
- Limpet (lapas, opihi)
- Mussels
- Octopus
- Oysters
- Periwinkle
- Sea cucumber
- Sea urchin
- Scallops
- Snails (escargot)
- Squid (calamari)
- Whelk (Turban shell)
*Note: The federal government does not require mollusks to be fully disclosed on product labels.
Shellfish are sometimes found in the following:
- Bouillabaisse
- Cuttlefish ink
- Glucosamine
- Fish stock
- Seafood flavoring (e.g., crab or clam extract)
- Surimi
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SESAME
(not one of the BIG 8, but still important!)
Avoid foods that contain sesame or any of these ingredients:
- Benne, benne seed, benniseed
- Gingelly, gingelly oil
- Gomasio (sesame salt)
- Halvah
- Sesame flour
- Sesame oil*
- Sesame paste
- Sesame salt
- Sesame seed
- Sesamol
- Sesamum indicum
- Sesemolina
- Sim sim
- Tahini, Tahina, Tehina
- Til
*Studies show that most people with specific food protein allergies can safely eat highly refined oils made from those foods (examples include highly refined peanut and soybean oil). However, because it is not refined, people who are allergic to sesame should avoid sesame oil.
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OTHER FOOD ALLERGIES
A person can be allergic to virtually any food. While only eight (milk, egg, peanut, tree nuts, soy, wheat, fish and shellfish) account for about 90 percent of all reactions, allergic reactions have been reported to many other foods.
While far from complete, this list gives an overview of some less common food allergies.
Corn, Meat, Gelatin, Seed, Spice, Fruits, Vegetables
and a few 'NON_FOOD" Allergies
Medications, Latex, & Insect Stings
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