Our goal for writing these articles is to give you, the operator a better understanding of the current 2009 FDA Food Code. Each month we’ll continue to explore the content of the food code and how it relates to the operation of your facilities.

Question

Can you tell me what my employees need to know about food allergens?

Answer:

Your employees need to be well versed in the foods that can cause food allergies and have access to the ingredients in your recipes. They should also be aware of food allergen symptoms in case you have a food allergen issue at your food establishment.

Annex 3 – Management and Personnel

Duties

2-102-11. Person in Charge

Food allergy is an increasing food safety and public health issue, affecting

approximately 4% of the U.S. population, or twelve million Americans.

Restaurant and retail food service managers need to be aware of the serious nature of food allergies, including allergic reactions, anaphylaxis, and death; to know the eight major food allergens; to understand food allergen ingredient identities and labeling; and to avoid cross-contact during food preparation and service. The 2008 Conference of Food Protection (CFP) passed Issue 2008-III-006 which provided that food allergy awareness should be a food safety training duty of the Person in Charge. Accordingly, the Person in Charge’s Duties under paragraph (L) were amended to assure the food safety training of employees includes food allergy awareness in order for them to safely perform duties related to food allergies.

Paragraph (L) “EMPLOYEES are properly trained in FOOD safety, including food allergy awareness, as it relates to their assigned duties” allows industry to develop and implement operational-specific training programs for food employees. It is not intended to require that all food employees pass a test that is part of an accredited program. Many foods, with or without identifiable allergens, have been reported to cause food allergies.

FDA believes there is scientific consensus that the following foods can cause a serious allergic reaction in sensitive individuals; these foods account for 90% or more of all food allergies:

1.    Milk

2.    Egg

3.    Fish (such as bass, flounder, or cod)

4.    Crustacean shellfish (such as crab, lobster, or shrimp)

5.    Tree nuts (such as almonds, pecans, or walnuts)

6.    Wheat

7.    Peanuts

8.    Soybeans.

Know the Symptoms

Symptoms of food allergies typically appear from within a few minutes to two hours after a person has eaten the food to which he or she is allergic. Initially mild symptoms that occur after ingesting a food allergen are not always a measure of mild severity. In fact, if not treated promptly, these symptoms can become more serious in a very short amount of time, and could lead to anaphylaxis.

Food Allergy Facts – What You Need to Know – FDA CFSAN -8-20-09

Chapter 2 - Management and Personnel

Knowledge

2-102.11 Demonstration.

(9) Describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. ^Pf

Duties

2-103.11 Person in Charge.

(L) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; ^Pf

So Long Till Next Month,

DorisRittenmeyer, CP - FS

Director – Safety Management Services

d.rittenmeyer@foodhandler.com

This information is provided as a general guideline and is not intended to be, nor does it, constitute legal or regulatory advice. Additional Federal regulations may apply to your particular circumstances. State, regional and local laws, ordinances and regulations may also apply.