Restaurants: How can foodservice manage food allergens?
Have you ever considered what it would be like to have a food allergy? A fear that the smallest amount of a certain food could set off a reaction so severe, it could stop your ability to breathe?
Food allergens can cause potentially life-threatening reactions in highly sensitive individuals; even in less sensitive people, they can have a significant impact on quality of life. Coupled with this, there is evidence globally of a marked increase in the number of individuals suffering from food allergies.
What are food allergies and intolerances and coeliac disease?
A food allergy is an abnormal hypersensitivity reaction to an otherwise harmless protein in food. An allergic individual’s body perceives such a protein as foreign, and responds to it via the immune system, essentially to ‘neutralise’ the allergenic protein.
Allergic reactions can manifest in different ways, from skin, respiratory or gastrointestinal reactions to anaphylaxis. Symptoms generally start soon after an allergic individual has eaten, drunk or come into contact with the foods to which they are allergic.
Food intolerances include a broad spectrum of reactions. Intolerances are usually dose-dependent and can be divided into three main types, based on their cause: enzymatic, pharmacological or undefined. These do not involve the immune system.
Lactose intolerance is an example of an enzymatic food intolerance, and occurs when someone cannot break down milk sugar lactose due to a deficiency in the digestive enzyme lactase.
Pharmacological food intolerance is a reaction to a pharmacologically active component – such as histamine, which in severe cases can cause ‘scombroid food poisoning’. Other examples of food intolerances include reactions to food additives, such as sulphur dioxide or colourants.
Food intolerance reactions are generally not life-threatening. However, food allergy symptoms and intolerance symptoms can be very similar, making these conditions difficult to diagnose and manage.
Coeliac disease, which should not be confused with gluten intolerance or a wheat allergy, is a lifelong autoimmune disorder triggered by the gluten found in barley, rye and wheat. Although symptoms are not immediately life-threatening, they worsen slowly over time. Prolonged exposure to gluten in coeliac sufferers can lead to an inability to absorb nutrients, resulting in malnutrion and an increased risk of developing various cancers.
How do food allergies and intolerances impact restaurant patrons?
Currently there is no cure for food allergies and intolerances, or coeliac disease, and some evidence suggests that the food-allergic population may even be growing.
Allergic patrons need to be hypervigilant at all times, because allergens can be hidden in ingredients or incorporated into meals during food prep.
What can restaurants do?
In top-end restaurants it is common practice to ask patrons whether they have food allergies or intolerances; the question is, are establishments truly ready to respond to their needs? Recently, in a premium restaurant, my party was asked whether any of us had food allergies. I took the opportunity to enquire what their course of action would be if someone indicated that they did. The response led me to believe that either the front-of-house staff were inadequately trained regarding the restaurant’s policies, or there was no clear course of action mapped out.
Acknowledging the needs of food-allergic patrons goes a long way; but being able to supply them with the information they need – together with food they can consume safely – is essential.
Establishing and implementing an allergen-communication strategy is a good place to start.
How do we do that?
Here is a five-point plan for implementing an allergen-communication strategy:
- Establish a policy
It is important to define the scope of your allergen-communication policy. Ask yourself:
Which foods are you going to include in the scope of your policy?
Which food allergies and intolerances are you going to accommodate?
What information, if applicable, should front-of-house staff gather from patrons?
How are they going to gather this information?
How must this information be provided to back-of-house staff?
How are you going to communicate allergen information to patrons? On menus, or via front-of-house staff? - Review ingredient information
Develop a system to interrogate ingredient suppliers, labels, and trade documents. The objective of this step is to identify blatant and hidden allergens in your ingredients. Sometimes allergens are hidden in plain sight. Review all product ingredient lists, allergen declarations and ‘may contain’ statements. If you are not sure how to interpret the information, go back to the supplier and gain clarity. - Review menu information
Once you can determine which ingredients contain or may contain allergens, develop a system to incorporate the information into the menu-planning process. - Upskill your team
Train front- and back-of-house staff on your allergen-communication policy and procedures. - Implementation and continued improvement
Now it’s time to roll out the strategy – and with time, make it better, more efficient and more user friendly.
Developing and implementing an allergen-communication strategy is a journey; it will take time. Be patient with yourself, your suppliers and your staff. The fruits of your labours will be loyal allergic patrons who will recognise and promote your efforts.
The FACTS Allergen Management Department are here to assist in your journey to managing allergens more effectively. View our Allergen Control services.
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