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Copy of Food Allergy Awareness
Transcript of Copy of Food Allergy Awareness
What is a food allergy?
A food allergy is an abnormal response by the immune system to a food protein.
training for our chefs and our servers
The Big 8
1 in 13 Children have a food allergy. 40% had a near death experience
Knowledge of Allergies
What you don't know can hurt someone
Severity of Allergies
Common Food Myths
Food allergies in the Weirdest places
Many people have allergies but, that is just the tip of the iceberg. Allergies are a bit complex so learning about them can expand your awareness.
True or false - Many people suffer from allergies so extreme that even touching another person with the allergen can cause an extreme reaction, even death.
What customers with allergies want you to know
They want to be included and not singled out.
They don't want to be a bother.
They trust you to give them the right information.
They appreciate your efforts to keep them safe.
soy in bread
medications, vitamins and supplements
Shampoos and other hair care products
hand and body lotions
Fruit and veggie rinses
a little taste can't hurt
a tiny bit could help
Not allergic to it now? Never will be allergic!
Nothing more than a stomach ache
When the food is eaten, the immune system thinks the food is harmful and releases histamine and other chemicals to attack the enemy (the protein).
Totally abstaining from the allergen is required.
15 million people just in the United States.
When you can't digest lactose, the sugar found in dairy products, which causes stomach upset.
Lactose intolerance is not the same as a milk allergy.
When your immune system thinks dairy is a foreign invader and attacks it by releasing antihistamines.
Symptoms range from wheezing to vomiting and diarrhea, or cause anaphylaxis - a severe, life-threatening reaction.
An overreaction of the immune system to the wheat protein which can cause reactions from mild to severe, and is potentially fatal
Should not be confused with gluten intolerance
digestive problems - IBS, acid reflux, bloating, gas, diarrhea, constipation
memory loss, brain fog, migraines or headaches
post nasal drip, constant throat clearing, congestion
Affects the small intestine and is caused by an abnormal immune reaction to gluten (the protein found in wheat, oats, barley and rye)
Anything from bloating to intestinal bleeding may result from exposure. If left untreated, it can cause intestinal damage and malnutrition
One of the most common food allergies, especially in children, second only to milk.
Reactions range from mild, such as hives, to severe anaphylaxis.
To prevent a reaction, strict avoidance of egg and egg products is essential.
Allergic reactions to soy are typically mild; however, although rare, severe reactions can occur.
Because soybeans are a major part of most processed foods, avoiding anything made with soybeans can be very difficult.
Awareness and communication can prevent incidents and improve the customer experience.
Food allergies can be deadly
Trace amounts of peanut can cause an allergic reaction. Casual contact with peanuts, such as touching peanuts or peanut butter residue, is less likely to trigger a severe reaction. Casual contact becomes a concern if the area that comes into contact with peanuts then comes into contact with the eyes, nose or mouth (for example, a child with peanut allergy gets peanut butter on her fingers, and then rubs her eyes).
keeps our customers safe
An allergy to tree nuts tends to be lifelong; recent studies have shown that approximately 9 percent of children with a tree nut allergy eventually outgrow their allergy.
Finned fish can cause severe allergic reactions (such as anaphylaxis).
This allergy usually is lifelong.
Approximately 40 percent of people with fish allergy experienced their first allergic reaction as adults.
Always read ingredient labels to identify fish ingredients.
Salmon, tuna and halibut are the most common kinds of finned fish to which people are allergic.
Shellfish can cause severe allergic reactions (such as anaphylaxis). This allergy usually is lifelong.
Approximately 60 percent of people with shellfish allergy experienced their first allergic reaction as adults.
Shrimp, crab and lobster cause most shellfish allergies. Finned fish and shellfish do not come from related families of foods, so being allergic to one does not necessarily mean that you must avoid both.
Always read ingredient labels to identify shellfish ingredients.
Be Care-Full! not care-free
know what you are serving
know who to ask
Your part matters
What will you do
to make sure no one gets sick
during your shift?
and keeps our jobs safe too
Every 3 minutes a food allergy reaction sends someone to the emergency room. That's more than 200,000 emergency room visits a year.
Teenagers and young adults with food allergies are at the highest risk of death from food induced anaphylaxis.
True or false - someone with an allergy can be affected by the smell of the food they are allergic to.
Others not included in the Big 8
meats (beef, lamb, pork)
seeds (sunflower, poppy, sesame)
spices(cardamom, garlic, coriander)
These 8 affect 90% of people with allergies
There is currently no cure
Research is looking for a cure and prevention against anaphylaxis
Current Ideas: Oral Immunotherapy (OIT), Sublingual Immunotherapy (SLIT), Food Allergy Herbal Formula 2- (FAHB2)
OIT- Allergen given in small, increasing amounts- shows promise in 70-80% of trials
SLIT-Allergen dissolved in solution under tongue-less dangerous, but less effective that OIT
FAHB2- Involves chinese herbal therapy-shows promise
Be mindful during production
Know the allergens in recipes
Read food labels of products used for ingredients in recipes
Report any over looked food allergens in recipes
Make it your business
When preparing a recipe, check for food allergens
Be knowledgeable about all food allergens for customer communication purposes
If being relieved by another cook, communicate food allergen usage
Never let your guard down
Customers depend on you
Wash hands before and after when preparing food allergen containing recipes and non allergen containing recipes
Don't share equipment, utensils, grills, fryers, cooking areas & counters without first thoroughly washing with soap, water, and sanitizer before switching from food allergen to non food allergen production
a. never change gloves
b. wash arms before beginning shift
c. Don't share equipment, utensils, cooking areas unless they thoroughly washed, rinsed, and sanitized
d. all of the above
How can the kitchen practice good food allergen practices?