The Importance of Allergen Training for Food Service Employees

With millions of people across the country suffering from mild to life-threatening allergies, it's more important than ever for food service employees to be well-trained in allergen management. Let’s talk about why food allergen safety matters and how to tackle it for your business.

WHAT ARE FOOD ALLERGIES?

Allergies of all kinds happen when a person’s immune system mistakes a relatively harmless foreign protein for a life-threatening invader and triggers a protective response. In the case of food allergies, the trigger is a protein found in some type of food.

The symptoms of a food allergy usually begin within minutes of ingestion, but some types of symptoms may be delayed by as much as six hours, like eczema or gastrointestinal upset.

Common symptoms of food allergen exposure range between:

• Hives
• Stomach cramps
• Wheezing or repetitive cough
• Dizziness or faintness
• Repetitive cough
• Trouble swallowing and/or breathing
• Tissue swelling, especially of the mouth or throat
• Weak pulse
• Pale skin or turning blue
• Shock or circulatory collapse
• Anaphylaxis

PREVALENCE OF FOOD ALLERGIES

According to the CDC, roughly 15 million U.S. adults (6.2%) reported a food allergy in 2021, along with around 4 million children (5.8%). Almost half of those with food allergies have problems with more than one food allergen.

For these people, food allergies are an active threat to their safety and well-being. Roughly half of those with a food allergy have experienced at least one severe reaction. As a result, food allergies drive 3.4 million visits to the emergency room every year – that’s one every 10 seconds.

The most common food allergies are the “Big 9,” including:

• Shellfish (prevalence 2.9%), including crustaceans and mollusks
• Milk (1.9%)
• Peanut (1.8%)
• Tree nuts (1.2%), including almonds, walnuts, pecans, and cashews
• Egg (0.8%)
• Fin fish (0.9%), including salmon, tuna, catfish, and cod 
• Wheat (0.8%)
• Soy (0.6%)
• Sesame (0.2% and growing)

These nine allergens account for 90% of food allergies, but it’s worth knowing that other types of foods can trigger an allergic reaction in rarer cases, including celery, mustard, and others. Additionally, gluten intolerance, while not technically a food allergy, is a real and dangerous condition for those who suffer from it.

THE ROLE OF FOOD SERVICE EMPLOYEES IN FOOD ALLERGY SAFETY

One in five allergic reactions to food happen at a restaurant, and 28% of fatal food reactions occur in association with a food establishment.

That’s why food service allergen awareness is so important for keeping a restaurant’s patrons safe and their reputation unblemished.

Yet research has found that less than half of food managers and staff have received food allergy training, which may be why one in ten believe (incorrectly) that a person allergic to a specific ingredient can safely eat small amounts.

So you see what an important role you can play in promoting the safety of people sensitive to food allergens.

BENEFITS OF ALLERGEN TRAINING FOR FOOD SERVICE BUSINESSES

There are many benefits to ensuring a safe dining experience for all customers. First, you’re protecting your business from the liability and bad press of a potential food allergy incident. Even a minor event can leave the wrong impression on your client base. When they see an ambulance outside your business, they may jump to worse conclusions than an allergic reaction to the hummus.

Second, by taking proactive measures toward allergen safety, you show people with food allergies that you take their needs seriously. The allergic community tends to be very loyal to businesses that are reliably safe for their condition. There are a limited number of options where they can be confident that their health is taken seriously, so when they find one, they become repeat customers and spread the word.

Finally, you’ll be ahead of the curve in terms of future regulations. The FDA and ANSI Conference for Food Protection are already normalizing food allergy protocols for restaurants with their recommendations. Food allergies are the next food safety frontier, and it’s only a matter of time before they become compulsory, not voluntary.

There are many aspects to a restaurant’s comprehensive allergy policy, including menu disclosures, but food allergy training is a foundational element. The first step in allergen safety is knowing about the problem and making sure your staff does, too.

WHO SHOULD ATTEND RESTAURANT STAFF ALLERGEN TRAINING?

Food allergy training is most critical for those who take orders and prepare food. However, everyone on staff has a role in the safe delivery of allergen-free food to patrons who are at risk.

To facilitate an effective food service allergen awareness program, training should be provided to:

• Restaurant managers
• Servers
• Cooks
• Other kitchen staff
• Other food handlers
• Front-of-house team members

WHAT SHOULD FOOD ALLERGEN TRAINING COVER?

Restaurant staff allergen training should include an introduction to food allergies, including prevalence, common allergens, and where they can be found. The serious nature of food allergies should be stressed, including the fact that a severe reaction can be caused by trace amounts of allergenic proteins.

Food service employees should understand the best practices for serving patrons with food allergies.  Everyone should understand the protocol for how to handle patrons with food allergies, with special emphasis on their particular role in safe dining.

For front-of-house employees, food allergy training should include how to discuss patrons’ allergies, how to clarify the presence (or potential presence) of allergens in various dishes, and how to safely deliver the right dishes to allergic patrons. Front- and back-of-house staff alike need to understand the danger of cross-contamination and how to avoid it.

Staff should understand how to recognize an allergic reaction in adults and children, how to respond immediately, and the protocol for notifying emergency services.

GET ANAB-ACCREDITED FOOD ALLERGY TRAINING ONLINE

Looking for an easy, low-cost way to provide effective food allergen training to your staff?

We offer ANSI National Accreditation Board (ANAB)-accredited online food service allergen awareness courses that are self-paced and mobile-friendly.

We can also offer comprehensive solutions to your training needs as a food and beverage business, including state-approved food handler training, alcohol server/seller training, sexual harassment training, and much more. With our enterprise solutions, you’ll get a free LMS (or integration with your current system, dedicated support, bulk discounts, and much more.

Get started today!