Dining out can be a frustrating experience for those having food allergies. Food allergic consumers may be at greater risk than they think when dining out as restaurant employees don’t take these issues seriously.
In a study conducted, it was found that only forty two percent of the restaurant personnel were trained in food-allergy. Most of the personnel even had misconceptions about food-allergy; 24% of the personnel said a small amount of allergen was not harmful, 35% said that high heat destroys allergens and 25% said that allergens could be removed from a finished meal.
According to restaurant.org, food allergies are a potential problem that every restaurant employee should take seriously. Some food-allergy sufferers are at risk for fatal or near-fatal reactions because of food-induced anaphylaxis, an abnormal reaction in which the immune system overreacts to what is-for most people-a harmless substance.
Food preparers should familiarize themselves with issues relevant to food allergy, including cross-contact of allergens with safe foods. The food-allergic diner must clearly disclose their allergies, ensure there is a clear line of communication with the people making the food, and remind the staff about problems with cross contact.
says Dr. Sicherer, M.D., of The Elliot and Roslyn Jaffe Food Allergy Institute.
He recommends that people with food allergy should have an allergy card indicating the list of food allergies which can be given out while ordering for food so that the chef takes special care while preparing the ordered meal. He also suggests that allergy-prone people should carry emergency medications and avoid buffets where food is not made specifically for food-allergy consumers.
Restaurant.org has some good tips for restaurant personnel on how to handle food allergies.
