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Food Allergies. What the Food Service Worker needs to know By Rachel Mathisen. What is a food allergy?. It is an immune response usually to one or more proteins in a food.
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Food Allergies What the Food Service Worker needs to know By Rachel Mathisen
What is a food allergy? It is an immune response usually to one or more proteins in a food. In a food allergy the child’s body identifies the protein in a food as foreign or invader and mounts a defense against that protein. The body declares war on the invader by releasing chemicals like histamine and all sorts of symptoms can appear. Unfortunately, it is the child who suffers
Allergy Intolerance Food Allergy vs. Food Intolerance They are not the same! An immune response The reaction occurs each time the child is exposed to the food Only a small dose is required May cause life-threatening symptoms Usually the symptoms appear quickly Not an immune response Symptoms may not occur every time the food is eaten Usually takes a larger dose Uncomfortable, but symptoms are usually not serious Symptoms may take several hours to appear
Food Intolerance Lactose intolerance is a prime example. People with lactose intolerance can have some milk products with no side effects But people with a true milk allergy must avoid all dairy products and all forms of cow’s milk or risk having an allergic response.
Food Allergy Symptoms • Redness • Rashes, hives • Itchy eyes • Swelling • Asthma • Difficulty Breathing • Vomiting, diarrhea, stomach cramps • Anaphylaxis • Death
Eight Most Common Food Allergies • 90% of food-related allergic reactions are caused by these 8 foods: • Peanuts • Tree Nuts • Milk • Egg • Fish • Shellfish • Soy • Wheat
How much of a food does a child have to eat to cause an allergic reaction?
It Varies From Person to Person! • It varies! • Some people have only mild symptoms when they eat small amounts of the food – itchy eyes, reddening of skin • Some people have a severe reaction if even smallest amount of the food touches their lips! • Some people cannot be in the same room with the food • Most commonly seen with peanut and tree nut allergies!
The scary thing about food allergies is that symptoms can become worse with every exposure to that food.
SYMPTOMS CAN BECOME WORSE! A child may usually just get swollen lips, but may suddenly have his throat swell shut after an accidental exposure to the food!
Prevention and Treatment of Allergies • Preventing Allergic Reactions: • The only way to prevent allergic reactions to a food is to avoid contact with that food. • Treatment: • Epinephrine • Benadryl
Special Allergy Menus For each child with a food allergy who eats school meals, the dietitian writes a special menu which lists the foods the child can safely eat on that day!
Special Allergy Menus • If a child in your school has a food allergy you will receive a weekly allergy menu for that child • Each allergy menu is written for a specific child • Do not make any substitutions – even if the foods seem similar! • Only give the condiments listed as okay on the menu—there is a reason if we say “no Ranch dressing or mayonnaise”
How could an accidental exposure occur? • Hidden or unexpected ingredients • The dietitians read every product label before giving the okay • Cross contamination • Product substitution
Avoiding Cross-Contamination Clean and sanitize all work surfaces and tools before beginning each task If possible, designate a special area for preparing food for students with food allergies Prepare foods containing offending ingredients last Use a clean knife or spoon for each task Do not use the same utensil to serve two different foods Don’t remove the food the child is allergic to from a mixed product and call it allergen-free
What should you do if the supplier makes a substitution? You notice that it is a different brand for the breaded chicken patties? Or you’ve got nuggets not patties? Call one of the dietitians BEFORE you give a child with a food allergy the new chicken patty!!!
If the child’s allergy menu specifies a breaded chicken patty as an entrée, but you’ve run out of them. Can you substitute the spicy breaded chicken patty for the breaded chicken patty?
NO! Not without checking with a dietitian!
Reading Labels You can check the label and see that the allergen is present in the new food, but you shouldn’t decide that the food does not contain the allergen! Reading Allergy Labels Can Be Tricky!
Allergy Labeling • By Law food manufacturers must label all foods that contain any of the 8 most common allergens: • Egg, Wheat, Milk, Soy, Peanuts, Tree nuts, Fish, Shellfish • This sign is usually in bold letters at the bottom of the label—But Not Always.
Allergy Labeling Or it may say: processed on equipment that also processes peanuts. If a child has a peanut allergy he can’t have this food.
Allergy Labeling The label may have a long list of ingredients and somewhere towards the end have the term casein (milk) and you may not easily see it.
Allergy Labeling • But sometimes they are NOT listed at the bottom, but are found within a long list of ingredients on the label – they may be hard to see! • And what if the child is allergic to corn? • Could you recognize all the names used for corn? • Dextrose • Maltodextrose • Hominy • And many more
Allergy Labeling You are not expected to read the product labels When a new product comes in, alert the dietitians to make sure they are aware of the product change. Save a label of the new product for the dietitian to view. Remember – Don’t make any substitutions without checking with the dietitian!!!
Prevention Follow recipes and menus exactly Do not make any substitutions without checking with a dietitian Properly identify students – make sure you are giving the right diet to the right student!
What if a child has a severe allergic reaction? Get the teacher or principal or another person in charge. Or if you really think it is an emergency and can’t wait (the child has stopped breathing) Call 911!
The End Any Questions?
