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In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.
Citation preview
Food Safety Webcast: The Ins and Outs of
Allergen Management
Objectives
©2013 Foodservice Equipment & Supplies
Discuss allergen management to:
Develop a better understanding of how it impacts foodservice
Share some best practices to help create a food-safe environment for people with foodborne allergies
Explore the role of training
Answer your questions
Meet Our Panelists
David Crownover
National Restaurant Association
Product Manager, ServSafe
©2013 Foodservice Equipment & Supplies
Meet Our Panelists
Kathy Egan
College of the Holy Cross
Registered Dietitian
©2013 Foodservice Equipment & Supplies
Meet Our Panelists
Gordie Morris
Kamehameha Schools
Director of Food and Nutrition Services
©2013 Foodservice Equipment & Supplies
These slides are part of a free webcast available until Sept 2014.
There is also an accompanying CEU quiz.
Click here to view: http://www.fesmag.com/foodsafety
HELPING FOODSERVICE OPERATORS AROUND THE WORLD SERVE SAFE FOOD
PRODUCT SOLUTIONS
www.cambro.com/storesafe
heatcraftrpd.com
Allergen Management
Why allergen management matters: 15 million people have a food-related
allergy 170 food items can cause an allergic
reaction Failure to properly handle could lead to
death It’s a food safety issue that is here to
stay
©2013 Foodservice Equipment & Supplies
Allergen Management
Why allergen management is important: Falls under ADA requirements
It’s a medical condition and not a matter of dining preference
©2012 Foodservice Equipment & Supplies
Allergen Management
How to approach allergen management: Understand what the allergen is and
whether the restaurant can accommodate that person
Understand your ingredients and read their labels.
Communication between front-of-the-house and back-of-the-house staff is critical.
©2013 Foodservice Equipment & Supplies
Allergen Management
Kamehameha’s Approach:• Kamehameha serves
3,100 meals daily• All-you-care-to-eat
program• Scratch kitchen on
four-week cycle within-house recipes
• Daily production records identify allergens
©2013 Foodservice Equipment & Supplies
Allergen Management
• Color-coded cards help teach nutrition
• Eat a rainbow each day
• Coordinates with USDA’s My Plate Program
©2013 Foodservice Equipment & Supplies
Allergen Management
The Final Step: Meal Service• Up to 900 students
served in 90 min.• Nutrition and allergen
cards paired on the food shields
• Proprietary guards help eliminate cross contact
©2013 Foodservice Equipment & Supplies
Allergen Management
Serving Line Before Serving Line After
©2013 Foodservice Equipment & Supplies
Allergen Management
College of the Holy Cross’ Approach Smaller school – only 2,800 students –
allows for a more personalized approach. Only having one dining hall makes it
easier to manage. Standardized recipes. No substitutions
without manager approval.
Allergen Management
College of Holy Cross’ Allergy Kitchen• Special, locked
pantry area contains specific food items that fit dietary profiles of the students with allergies
• Students go through special training to make sure they don’t introduce other allergens
Allergen Management
Prepping, Cooking & Plating Food: Use properly cleaned and sanitized
utensils and equipment Look for alternative methods when you
can’t clean or sanitize enough Communicate special orders so everyone
knows what’s happening Delivery options include bringing meal
separately to the table or use different bowl/plate or a colored ticket to indicate special handling
Allergen Management
College of Holy Cross’ Ongoing Efforts:• Highest ranking
culinary person makes the meals.
• Uses color-coded knives, pans, cutting boards
Allergen Management
Kamehameha Schools Ongoing Efforts: Reviews HAACP plan annually Staff reviews daily production record and
takes appropriate actions Emphasis on cleaning and sanitizing Having long-term employees helps with
consistency and understanding roles and responsibilities
Allergen Management
The Role of Staff Training in Allergen Management First and best weapon. Should address:
Cleaning and sanitizing Personal hygiene and washing hands Cross contact
Operators can choose from many online options, including ServSafe
Allergen Management
Kamehameha Schools’ Approach to Training: Entire staff is ServSafe certified Formal training with outside speakers Trained to use EPI Pen Educate students on
nutrition and allergens
Allergen Management
How the College of the Holy Cross Tackles Training: ServSafe is key component Hosts hour-long training sessions twice a
year Employ a variety
of tactics Reinforce training
through brochuresand kitchen signage
Allergen Management
Ongoing Staff Communication Is Key No training solution is 100 percent
effective. Everyone can’t know everything about
every dish. Training on cleaning and sanitizing is
critical.
©2012 Foodservice Equipment & Supplies
Questions from the Audience
Closing Thoughts
David’s Advice: Understand the
consequences when substituting ingredients.
Manage staff turnover effectively.
Know what to do when a mistake happens with a meal.
Closing Thoughts
Kathy’s Advice: Managers need to let
staff know this is not an option. It’s the law.
Then work together to determine the best wayto provide these services.
Closing Thoughts
Gordie’s Advice: Having a well-defined program
and well-educated staff is essential.
It’s equally important to have a system that communicates with your clients.
HELPING FOODSERVICE OPERATORS AROUND THE WORLD SERVE SAFE FOOD
PRODUCT SOLUTIONS
www.cambro.com/storesafe
heatcraftrpd.com
Future Webcast Ideas
We are listening:
Send your ideas for future webcasts to:
©2012 Foodservice Equipment & Supplies
©2012 Foodservice Equipment & Supplies
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