FOOD ALLERGIES NHH FOOD NUTRITION DEPARTMENT OBJECTIVES By

FOOD ALLERGIES NHH FOOD & NUTRITION DEPARTMENT

OBJECTIVES By the end of the presentation you will be able to: Identify the 8 most common food allergies Identify 2 hidden sources of common food allergies Explain how to prevent cross contamination

ALLERGY EXPERIENCES Who has an allergy? Have you ever experienced an allergic reaction? Symptoms? Severity?

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SEEING THE DIFFERENCE Allergy Intolerance Elicits immune system response No Immune System Response Possibility of anaphylaxis Signs/Symptoms Not life threatening Occurs due to digestion problems Lactose Intolerance Vary from mild to severe GI, CV, and/or Respiratory Shortness of breath, hives, swelling, wheezing, itching Signs/Symptoms Usually relate to stomach Bloating, gas, nausea, vomiting, diarrhea

THE BIG 8 SALMON, TUNA, HALIBUT WALNUTS, ALMONDS, HAZELNUTS, PISTACHIOS, CASHEWS SHRIMP, LOBSTER, CRAB, MUSSELS, OYSTERS

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COMMON HIDING PLACES MILK -Slicers used for both meat & cheese -Non-dairy products that contain casein PEANUTS -Avoid Chocolate Candies -African, Chinese, Thai dishes often contain peanuts EGG -Foam or milk toppings -Commercially cooked pastas TREE NUTS -Used in foods including barbecue sauce, cereals, crackers, and ice cream -Mortadella may contain pistachios

COMMON HIDING PLACES CONT’D SHELLFISH -Fish stock/seafood flavoring -Imitation crab meat FISH -Caponata (relish) contains anchovies -Caesar dressings -Imitation crabmeat WHEAT -Sauces and roux's -Some hot dog brands contain wheat -Imitation crabmeat SOY -Baked goods, cereals, crackers -Sauces and Soups

HANDLING GLUTEN FREE Gluten Protein found in wheat, barley, rye Breading, broths, croutons, processed meats, thickeners Helps maintain shape Celiac Disease Autoimmune disorder Effects small intestine Long term nutritional deficiencies Gluten-Free diet is only treatment Storing GF Products in the Kitchen Non-refrigerated items in bin in Chef’s Office Refrigerated items in bin in refrigerator Keep all GF items separate from others at all times Handling GF Products Notify everyone on the line Gloves must be changed before: Handling a GF tray Handling GF products

PREVENTING CROSS CONTAMINATION 1. Clean & sanitize all food equipment, contact surfaces, containers, tableware, and utensils before & after each use. 2. Using separate cooking and serving utensils for each food item. 3. Avoid spills and splattering during preparation and cooking. 4. Washing hands thoroughly and often.

THINGS TO REMEMBER Keep work areas and equipment clean and sanitized thoroughly Store GF products in the designated bins and remember to change your gloves at the appropriate time Do not use a utensil for one food and then use it for another without washing it If you are unsure if a recipe contains an allergen, ask a manager REMEMBER: you play a key role in keeping our patients safe, healthy, and happy!

QUESTIONS? ? THANK YOU