Food Allergies Today
09
February

By Adem Lewis / in , , /


hello everyone and welcome to food allergies today webinar I am joy to bow thank you for joining today’s webinar hosted by Unilever food solutions and our trained as I mentioned my name is joy bow and I lead nutrition health external engagement at Unilever and I will be your host today along with Betsy Craig from menu Transpo LLC an award-winning food service training company and food allergen and gluten-free food safety a little more about Betsy Betsy Craig is the CEO of menu Trento and has 30-plus years of food service industry experience and is a nationally recognized expert in food allergens throughout the supply chain FCS desire to better the food industry and positively inform the public of the driving force behind her company and now I’m going to turn it over to Betsy who will go through a few housekeeping rules regarding our webinar today thank you joy this is Betsy Craig and just a couple of heads up folks we are on the best kind of Technology in the world to create this webinar and make it come from our offices to yours however technology sometimes is not always our friend so if for any reason we do get disconnected I encourage you just simply to log back on and give us a moment to regroup we will be with you momentarily if that does happen second is we love questions so feel free to go ahead and ask questions throughout the webinar we will address the questions towards the end of today’s webinar and we will we have people to transcribe them and keep track of them as we go through so you don’t need to save your questions for the end but simply use the chat box so joy back to you thank you that big so as I mentioned here is your host today myself and Betsy Craig what we are going to cover today on today’s webinar on allergens has been a hot topic in the foodservice industry for some time now and it will continue to be as policies continue to change and customers demand more from your establishment on this slide you see an overview of what we’ll be covering today food allergy basic food allergen laws in your area and a top five things you need to know to serve food safer today by registering for this webinar you will receive a free sample of brand new reformulated noir products and a chance to win a free consultation with Becky’s team and a you USS chef so as you watch and learn during today’s session make sure you stay with us until the end where we will reveal your free sample offer from noir which is coming your way as well as announced winner of the free consultation don’t miss out nutrition is one of the key pillars within our Unilever sustainable nutrition strategy within our strategy we have identified focus areas for Unilever food solutions promote more plant-based diets champion nutritious cooking and leverage products that meet our highest nutrition standards to offer solutions in the kitchen first off it tastes good pro chefs taste comes above everything else our products help deliver that great taste with solutions for different chefs and operators in different channels as good chefs and operators are very much into topics such as what we’re discussing today allergen and it doesn’t cost the earth food waste and packaging waste as well sustainable sourced ingredients are all important to Unilever food solutions and our customers so let’s get started who has a food allergy well according to the food allergy research and education or known as fair about 1 in 25 Americans report that they suffer from a food allergy 3 million was silly activated juliek disease is an autoimmune reaction to the wheat protein gluten resulting in irritation and inflammation in the intestine and malabsorption of nutrients it’s not an allergic reaction and about 1 percent of the population has been diagnosed with celiac disease however 7 and a half percent of the population have a food in power now there is a gluten intolerance of sensitivity which is not true celiac disease and that’s where the intestinal wall is not damaged but similar symptoms to select disease such as bloating cramping and diarrhea and 10% of the population has this this also impacts children as you can see about 30% of children with food allergies are allergic to more than one food but we know currently two in ten diners request a special meal however food allergies can be serious and need to be treated differently than dietary preferences and customized requests so defining a food allergy well it’s the body’s immune system defense protects against foreign invaders and with the food allergy hypersensitive reaction of the immune system that responds against a harmless substance more specifically a food protein allergic symptoms can affect the respiratory system the gastrointestinal tract the skin and/or your cardiovascular system now we know food allergies are on the rise the Centers for Disease Control and Prevention reports that the prevalence of food allergies and children increase by 50% between 1997 and 2011 and between 1997 and 2008 the prevalence of Tina or Trina allergy appears to have more than tripled in US children food allergies can result in mild or severe allergic reactions as noted on this slide it can be serious and they can be life-threatening every three minutes a food allergy reaction send someone to the emergency room and each year in the u.s. 200,000 people require emergency medical care for allergic reactions to food so this is a real issue here in the United States here of food allergies as noted there are mild or severe symptoms with the possibility of even needing epinephrine you can see listed here what’s on the left is the mild reactions or symptoms and then the severe and if any of the severe symptoms or more than one mile symptom is present you need to administer epinephrine immediately now it’s important to note there’s no cure for a food allergy they have to be managed by avoiding the problem which in this case is the foods that we’re consuming that caused the allergic reaction and learning to recognize and treat those symptoms any of these symptoms can appear within a second or minutes so this list also is not exhaustive but it gives you a sense of the symptoms that can result from being exposed so here on this side we’re actually discussing anaphylaxis and how to respond to that in case someone in your restaurant has goes into this reaction and how do you respond well first off call 911 X would be to check their breathing listen for very horse or whispered voice or course sound when the person is breathing in air start CPR if necessary be calm and reassure the person and if the person has an emergency allergy medication on hand help the person take or inject that medication avoid oral medication that person is having difficulty breathing take steps to prevent shock have the person lie flat raise the person’s feet about 12 inches and cover him or her with a coat or blanket these are the things you should be doing it’s important also to note though what you should not do so do not assume that any allergy shots the person has already will provide complete protection do not place a pillow under the person’s head if he or she is having trouble breathing this can block the airway and do not give the person anything by mouth if the person is having trouble breathing so on this slide we note what are the big eight allergens here in the United States many many different foods have been documented to produce reaction and the Big Eight are responsible for 90% of all food allergic reactions here in the United States as UC noted soy eggs milk fish wheat shellfish tree nuts and peanuts I’d like to highlight a few key points for each of these soybean allergy is one of the most common or more common food allergies especially among babies and children problematic because of the abundance of soy containing products an egg allergy is estimated to affect approximately one and a half percent of young children and keep in mind a lactose intolerance is not a milk allergy okay someone notes that to you in your restaurant with regards to seafood an estimated 2.3 percent of Americans there are over 7 million people report an allergy to seafood it is generally recommended that those individuals who are allergic to one of these species of fish avoid all fish to get all together unless they’ve been tested with regards to wheat gluten intolerance and celiac disease are not just a wheat allergy people who are allergic to wheat have an immune response to wheat protein and may tolerate other grains with regards to shellfish shrimp crab and lobster cause most shellfish allergies allergic reactions to tree nuts are anaphylactic reactions and are among the leading causes of fatal and near fatal reactions to food tree nuts include but are not limited to walnuts walnuts almonds hazelnuts cashews pistachios and great Brazil nuts this is not similar to a peanut allergy as peanuts are legumes and speaking of peanut allergies this is the most common of the food allergy reactions can be severe anaphylaxis and varies depending on sensitivity and quantity consumed peanut allergies most common cause of fatal food anaphylaxis that has been ranged between 50 and 62 percent so with us I’m going to turn it over to Betsy and she’s going to cover more of the policy related issues Thank You joy and thank you for that great education and just setting the baseline on food allergies here in the United States I think that’s a super helpful and welcome to everybody that did join us today I’m going to jump into a section that I refer to as state-by-state because I want to go through literally state-by-state and share with you what the current food allergy laws are as of today September 26 2018 they are changing and ever changing and I will get into that so first let’s take a look at the state of Massachusetts I like to refer to Massachusetts as ground zero on food allergy laws mainly because it was the first place that we as a country saw food allergy mandates step in in our food safety world there are four different parts to the food awareness Allergy Act of 2009 and I do know there’s only three bullets on this slide however that’s because the fourth part has not been enacted yet I’ll get there and share with you absolutely no problem the first point in Massachusetts is that restaurant managers must take a 22 minute video online and check the box at the end and say they watched the video so that is the first piece of the matched Massachusetts awareness the second piece is as you can see here disclaimer language needs to be posted and that’s the disclaimer language the state of Massachusetts does mandate that is done all food establishments before placing your order please inform your server server if a person in your party has a food allergy disclosing that you have a food allergy in a food service establishment put some of the onus on the consumer that they let you know that to the best of their knowledge that they have a food allergy it’s quite important that you at least be informed up front so that you might be able to help them the third area in the state of Massachusetts as mandated is that there be a food allergy poster in the kitchen or break room of a facility and I make a little circles around here on the food allergy posters the poster on the left was the original poster that was done by San which was a stood for food allergy and of lactic Network it’s the original non-profit in our country for food allergies that has merged with another nonprofit and now they’re known as fair which joyjoy referred to and that stands for food allergy research and education for you restaurateurs on the call and all of you in for service you might want to go to food allergy org that is the homepage for fair and at that homepage you will find a number of tools that are helpful for you that are free for the downloading so fair is a wonderful resource and we certainly appreciate them and all that they do so why did this happen well for those that follow the Food Network and food cooking shows you’ll recognize chef Ming Tsai quite a wonderful gentleman he simply many years ago when in an ordered sandwich for his then three-year-old son David because the toddler was allergic to seven of the eight that were just listed for you the manager’s response to chef was simply we’d rather not serve him well between that Lee I role I think it was pretty frustrating for chef and I met day he decided to make it his mission to promote food allergy awareness so what can one one simple food allergy father do well you see the outcome of that four different pieces of legislation and as I said in the beginning in Massachusetts is four pieces were only seeing three the fourth piece of the mandate in Massachusetts is to call something allergy aware calling a facility allergy aware or a kitchen allergy aware but they have not been able to and what that means what allergy aware really looks like and what is a certified allergy kitchen so until the debate settle nobody is being forced to comply with that fourth section so let’s move right along I’m to Minnesota in 2010 Minnesota had a mandate to do posters interestingly enough it was only in the city of st. Paul and the poster can be found at that URL you see there dub-dub-dub st. Paul gov and Google in there for a food allergy poster it’ll pop up for you and the poster will look like what you see on this screen there in the bottom left it is not mandated in places other than st. Paul however if you put the poster up in st. Paul and you do some kind of food allergy training in st. Paul you get a seven percent discount on licensing fees for having done the training so they’re trying to Center buys restaurants to do training let’s go to New York in New York we have a couple of different mandates so I will work on keeping it kind of simple and clear New York City and Westchester County back in 2011 mandated posters and those posters can be found at the URL you see listed on your screen now the Department of Health and Mental Hygiene is who mandated the posters and they just recently in 2018 earlier this year mandated statewide posters so if you have facilities in New York State anywhere now you need a poster up up on the wall and they generally want them in the break room or somewhere you know by the by the line where you have posters and hand-washing posters that’s where your food allergy poster should be listed and here you can see a sample from their website of what the poster looks like moving right along up into a Rhode Island so Rhode Island came through and passed a mandate pretty early on to thousand in 12 and Rhode Island did very much what Massachusetts did they turned around said you know what we’re just Massachusetts has had it for a couple more years than us let’s just copy what they’re doing and make it make it simple in our state however they did pick a different poster this poster can be found on the Rhode Island Restaurant Association website they require that same 22 minute video that was originally published by that that nonprofit fan and then the disclaimer language like I showed you please alert your server someone in your party has a food allergy and then this poster displayed in the break river in the kitchen and a lot of times people ask me where are these laws coming from so the title of this slide I put so Danielle did something so in Rhode Island Danielle is an 18 year old girl whose sister has food allergies and she just got really tired of people not accommodating her sister Lauren who was pictured on the right to make her feel comfortable eating out so she went for it in Rhode Island marched up to their Capitol Hill on the state level and asked that they mimic and mirror what was being done in Massachusetts so I always say never underestimate the power of a loving family member who’s got a mission in their heart and that clearly is the case with this young lady so we’ll jump on over to Michigan and up to this point pretty much everything’s been in the Northeast mid-atlantic to Northeast so actually just straight northeast New York and above now we’re starting to come a little bit across the country with Michigan Michigan does require posters and disclaimers Michigan started to be the first area of our country that said hey wait we want managers trained not only do we want managers trained we’re going to approve the training and make sure it meets our criteria and I’ll get into what that exceptions a special list means in just one moment so in the state of Michigan they required that food allergy training I see accredited and meet their mandates and simply put they had a whole list of things they wanted to make sure it was covered and they wanted to make sure that the pieces of paper the certification printed out and the class printed out for the students was worth more than just the paper it was printed on and that’s what ANSI is about ANSI stands for American National Standards Institute and it is a third party which certifies and guarantees and accredits training and other mandates in this case training and as you can see here is the poster for Michigan now that little third bullet up there that I bolded exceptions and specialists in the state of Michigan there was one little loophole in the allergy training mandate and that was that they allowed the state to accept out large corporations that have their own internal training or felt that they could get the training elsewhere so there is a list on the website where you can see some of the brands that did get accepted out at that time my last gallon I think there were about 37 or 38 different brands just FYI okay so now let’s stay on the East Coast just go a little further south in New York and hit Virginia Virginia mandates training standards that address food allergy awareness and it’s a little sketchy in Virginia in that they don’t specifically name a training program they do recognize and recommend ANSI accredited training and you will see on their website if you go there they refer to a couple of programs so Virginia has gone through a big change in the last couple years updating their food code statewide and that has that is sort of slowed the push of which mandated training they’re going to do and as I said right now they’re just recommending ANSI accredited training okay so now we’re going to Maryland which is my wonderful state that I love Maryland back in 2010 tried to pass all of the different training they actually back in 2010 tried to do poster disclaimer training and even menu ideas which I’ll get to in a second because it’s really wild what’s happening with menu labeling around food allergies but back in 2010 and when they tried to have a four tiered approach to food allergies the only one that made it through the legislation in Annapolis Maryland with a statewide poster and you can see the poster here it was put out by the Maryland Restaurant Association and available on their website or this poster is actually also available on fairs website which is food allergy dot org so here we go Maryland has had some pretty exciting stuff happening with food allergies in 2017 Montgomery County Maryland simply had an eleven year old boy that goes on vacation in Massachusetts and as a direct result of that the County Council passed a bill requiring restaurants to have employees trained and legislation garnered support for those who suffer from severe allergies I can tell you that that 11 year old boy happened to live in the same neighborhood as a councilman pretty much kidding quarter to the councilman and he simply told his neighbor what he experienced in Maryland that same 11 year old boy looked at his mom and said mom how come I can eat every place here in Massachusetts but we don’t have this in Maryland and again the love of a family member trying to do the right thing for their person whoever their person might be takes it and starts marching up a Capitol Hill and out comes training mandate so as of January 1st 2018 ANSI accredited training with mandated in the entire county of Maryland and I can tell you that was almost three thousand different restaurants and food establishments from grocery stores convenience stores churches daycares Senior Living public schools everybody they simply pulled a list of everybody that had a food license a license to serve food to the public in the county and that’s who got mandated so we only have a couple more states and then I’ll get into some great tips and ideas as to how to take care of yourself as a restaurant owner or a chef or a person in the front or back of house there but I want to make sure to touch all of these states let’s look quickly here at Illinois it’s interesting as I said we’re starting to go across the country more and more and out of pretty much nowhere a mandate happened in the state of Illinois that said all restaurant managers at all times need to have state required ANSI food service training now it came out in 2017 when it was introduced on the state legislation it happened really quick and then it passed almost as quickly and it was to be mandated as a January 1st 2018 and there has been definitely some pushback from the communities across the state of Illinois and legally technically and I’m not a lawyer and I do not want you to take legal advice from me however I will tell you that I have been told multiple times that this was pushed back till 2019 and I’ve also had people on the phone saying can you get me through allergy training my food safety inspector came my County health inspector came in he says I have three hours an hour and 10 minutes to get it completed so there’s there’s a question so if you have locations in the state of Illinois it is worth checking out what your county is saying as to whether it was mandated in 2018 or 2019 now let’s go to New Jersey New Jersey gets really interesting because they did put posters into effect as of January of this year however they the state of New Jersey and one Township within New Jersey has made the biggest widest reaching food allergy legislation anywhere in the country and if it sounds like I’m making a big deal it’s because I am it’s kind of amazing it’s just kind of amazing what’s happening up until very very recently all that was mandated with posters either the fair poster art poster menu trim PO is who owns valor train and art poster with fair also is a suitable poster in the state of New Jersey but just recently at the end of August voted into legislation in the township of Edison New Jersey they are mandating should be ordinance you see there that any of eight the biggie allergens and two other items be noted on a menu and disclosed on a menus the big eight also fights and msg and from what I’ve read with the legislation I cannot tell added or not added MSG which is a different challenge because MSG is naturally occurring in some foods and it’s added as a flavor enhancer and others so in the state of New Jersey they’re going to want this from you if you have a location in Edison New Jersey Township at this time and you’re going to want they’re going to want the big eight allergens sulfites and msg duly noted so I’m going to pause for half a second and just remind you folks you’re most welcome and we’ve got a couple questions in but you’re most welcome to add your questions in the Q&A and we will address them at the end of our webinar today so these allergen menus are being used across the country at all different places to help consumers know what they can and can’t eat in New Jersey they’re saying this is mandated if you’re going to have a menu you have to tell folks if any of these items are inside the food also interesting in the state of New Jersey in edison township they are not mandating training yet in that area they just want the information provided so I had my crystal ball I tell you trainings probably on the horizon very very very soon and then the final state that has mandates as of today September 2018 is Connecticut Connecticut has passed a mandate that says at least one certified manager on duty has to have taken allergen awareness training program approved by the Commissioner of Public Health and this is going to start in January of 2019 and we are again are looking at the ANSI accredited program to be mandated in the state so let’s go ahead and look a little bit I referred to my crystal ball before and because I I get to go ahead and stay on the cutting edge of this kind of legislation a lot of times people will say to me what’s coming next so what state is next we have a whole lot in the Northeast we’re starting to work our way across the country slowly but surely and as you can see there are four different states here that are bolded out in blue and they’re both about in blue because they have either introduced legislation or there’s pending legislation or there’s you know something that’s been proposed in their areas California has bounced back and forth twice about mandating training or not they have not instituted anything officially there’s no poster mandate there’s no training mandates but it is definitely a part of the country that I expect to see it within the next 12 to 18 months Texas I think Texas is probably going to be another 24 months before we see it it was introduced and then absolutely kicked out of legislation and conversation and so now we’re waiting to see if it gets reintroduced I will tell you we have a lot of food allergy moms and dads down there that have reached out to me and they they mean business so we will see what happens there and then Pennsylvania Pennsylvania’s had a number of young folks die as a result of Anna lactic reaction and usually when someone passes away from a food allergy things get kind of serious kind of fast and so that is why but Pennsylvania is in blue there have been legislation introduced it has not been shut down and it has not been passed it’s sort of pending and then the last state I bolded there was Tennessee and I just would like to show you a little picture of Molly Molly is a girl scout she’s a junior in high school and this was her project her project was to basically lobby although at the junior high school not sure she specifically meant to lobby but that’s what she did part of her Girl Scout Gold Award project was to go and meet with officials at the Department of Health in the state of Tennessee and let them know why she wanted to add 12 simple words to the food code anybody that’s worked within the food code understands there’s nothing about simple words in the food code but she’s trying and I can promise you she is still trying even though she’s no longer Junior she just started her senior year now when we look at epinephrine across our country we have to look at epinephrine in two spaces so when joy was talking about emergency protocol basically if somebody has a reaction in our country we’re saying get epinephrine dial number one like that’s the protocol that fair is is leaning to and and encouraging people to do because epinephrine is the medication that can stop an allergic reaction and hopefully reverse the challenges for a student or a person that’s having an allergic reaction this is school access to emergency epinephrine versus non school general public access and I always tell folks to think about what we call generic epi is the nickname we call it meaning generic epinephrine nobody’s name is assigned to that medication anybody can use it if they need it it’s sort of like an AED on the wall it’s there in absolute worst-case scenario to grab in an emergency so schools started to put into effect generic epinephrine as a result of a bill that was signed in 2013 by President Barack Obama at that time he signed it in under the name of a seven-year-old girl that passed away from eating a cookie but when he did signed it in he did let the world know that his daughter has a peanut allergy it’s a very very common allergy for kids so straight across the country generic epi was allowed in schools not school access to emergency medication is starting to happen more and more and more across the states the darker red are states that allow that which means if you have a restaurant in those states or a childcare center or you know a concession stand or any kind of location that serves food you could even have an amusement park and just simply want to stock generic epinephrine to help folks who have an allergic reaction sometimes they have the reaction without even knowing they were allergic before they put the food in their mouth so food allergies unfortunately folks might have a reaction and not even know they’re allergic to something so at this time I’m going to go into the impact it has on the foodservice industry as a whole and we are definitely seeing case study and new legislation coming and settlements in court and discussion around what this impact is having so the lesser university case was the first nationally recognized case and I say nationally recognized because it went I mean from CNN to Fox News to you know the newspapers USA Today did a story on it when it finally settled and that was about students at Lesley University not being able to get the food they needed to food plans because of their special dietary needs it did finally settle and that is how we ended up with food allergy being called an American discipline hits the ABA American Disabilities Act Amtrak would sued by a family because they at that time had listed on their website that if you are a minor with a food allergy you are not allowed to travel by yourself and as most people know that you know you can’t tell somebody they can’t travel because they have a disability there’s just it’s not cool it’s not okay and they ended up settling that case and that language is no longer on their website and it’s no longer their policy also there was a rep there is a restaurant in Colonial Williamsburg that took in a whole bunch of students from a local high school one of the students or middle school sorry one of the students brought their own food because they could not safely eat the food that was available in that restaurant that was on this call I know understand there’s plenty of rules and laws about what food can come into a commercial kitchen and food from home is generally not allowed in a commercial kitchen and as a result that restaurant told the family they couldn’t feed the child what they brought for the child in the show would have to leave so the child stand on the front steps while all of his classmates we’re sitting around tables inside and there is a lawsuit pending on that the last two without naming names in any way shape or form are pending cases we have a grocery store that’s working through a lawsuit as well as a diner up in Wisconsin and there’s a couple three or four other locations that are having it challenges that are being brought against them regarding food allergies to super important things I want to leave you with on this one is I’m not a lawyer I’m not giving legal advice talk to your lawyer about your stance on this this is a huge issue it’s not going anywhere it’s getting bigger over the second thing I want to bring up is that these incidences that you see on the screen could be anybody they could be anybody that puts peanut butter on something when it doesn’t come with peanut butter normally because they miss read the ticket or it could be anybody that says no there’s no dairy in that when in fact it’s loaded with dairy and the results can be deadly so what you see there on the left is a young boy named Oakley he has passed away at eleven from a food allergy and then you see that sweet young man up there from Harlan in a daycare in New York City and Harlan Harlem excuse me his daycare center has now trained over 3,000 people through fair they have stepped up and gotten training unfortunately the loss of his life and out of great tragedy is how we get education and awareness sometimes so a great question I get asked regularly is when are you as a restaurant or on notice when do you know when are you responsible and I have heard multiple multiple times that once a person informs you or anybody that works for you that they have a food allergy at the moment officially you are on notice at that moment you are now responsible for serving them safely or letting them know if you cannot and then if you tell them you can’t you better be ready for the fallout from that there are great products out there and I love being teamed up with Unilever because they have some great solutions for sure in this area so providing people with great safe food if is manageable today and even easier as products keep coming on the market so I think the last section that we’re in today and to wrap up the education side of this and then we’ll take some of these great questions is tools for you and your team often I get asked what’s the best thing we should do what should we do number one and hey we have 24 locations we have a thousand and 24 locations or we have one location what should we do so here are the best practices that I teach all the time number one go for training I of course want you to take a l’heure train that’s my jam that’s my company I love it but there are other trainings out there if you don’t go with our train no worries but go with an ANSI accredited training go with something that’s been vetted out so that you feel as proud as chef does on the right side of that screen she framed her certificate and puts up the show everybody she went through the extra steps and as you can see she’s from Sodexo so just put it out there or put them up on the wall right next to your food safety certificates but I believe and what I have found in this space in this industry is that one size does not fit all on training so just simply putting yourself or your employees in front of a computer to sit and watch 22 minutes and then click a box or to spend two hours I just don’t see that as being the best way to get trained and if you’re going to go through training making sure you or your folks or you know those that hold the keys to your front door in their hands make sure they get the best training they can whether it’s through a master trainer which is a train the trainer program for food allergies or if it is online if it’s online on a computer or a tablet or a cell phone be mindful of due diligence within your organization and look for a complete solution are you doing a monthly poster program to follow up so that you’re training for five minutes a month and having people sign off so that you can have due diligence if God forbid something happens at your place my second area I talk to about tips and these are the five top tip areas for us is policy so when it comes to a policy does your food service location have a plan of action a process for implementing that plans do you have disclaimer on your menu and then if you don’t have a policy today that is a policy so you should have a plan with somebody announces they have a food allergy know exactly what you’re going to do with that person how you’re going to help them pick what they can eat what they can’t eat who’s going to prepare it what it’s going to look like all of that that’s the whole process thought-out the disclaimer is absolutely let folks know we have all big eight allergens in our location at all times we are a scratch cook kitchen at any point we may have cross contamination or cross contact another thing if you don’t have peanuts in your location add that to your menus we do not have peanuts on our property at any time sharing the real information with folks is greatly appreciated and I will promise you as I’ll show you towards the end I’ve got a couple more slides and I’ll show you food allergy diners are faithful and loyal like you cannot believe they will keep coming back to your location every time if they know you’re going to treat them safe so when we look at the front of the house these are the five areas when it comes to food allergy you want to be mindful of are you being hospitable or are you rolling your eyes at chef like what happened with chef Ming Tsai you know when he wanted something special for his three-year-old rolling the eyes will get you a loss of a client and a loss of a diner and could be a whole lot more than that a lot of times we call it brand a brand destroying visit from a client and just whether we’re hospitable or not could be all the difference in the world when the diner consented says they have a food allergy how are they communicating that to you and how are you communicating that to the front and back of house so the front of house needs to communicate to the back what’s your signage food bars I always say food bars are like almost like playing Russian roulette because you mix it up spoons and you’re mixing up tongs so be super mindful of food bars there’s way to get those set up and then finally cleaning all surfaces properly everything needs to be washed rinsed and then sanitized simple sanitizer is not enough when it comes to the back of the house these are the seven areas that we like to be mindful of always having recipes and I’ll get a little bit more into that on the next slide but checking labels knowing what the big eight allergens are called what their alternate names are because sometimes the judgments say milk sometimes it says weight and so you need to know whey is another word for milk things like that hand-washing we’re always teaching each other how to wash our hands you know no matter how well we are we’re talking about washing our hands was certainly important when it comes to food allergies cross contact is a term we use here in this side of the world in the allergen side of the world where one item touches another think raw chicken and fresh produce that’s the best and easiest way for folks to understand that we cannot cross contact and non allergen and allergen together cleaning and washing small wares is vital barriers barriers when cooking by that I mean foil I mean covering a pot I mean taking a flat top grill and cooking something in a saute pan on top of the flat top grill so you have an extra barrier for cross contact to occur and then how do you deliver the food allergy meal to the diner is it in a to-go container is it on a separate tray how do they receive it and some of this is things we teach in our tree but I wanted to give you two some good high level tips to take away with you today when I talk about products matter pick the right products make sure the products are free of the Big Eight and always ID when any of the Big Eight or presents and the most important tip on this slide for sure is number three eighty-six substitutions if you’re not sure of the specs eighty-six says those of you that know means get rid of it off the menu for the day until you can verify the ingredients that it’s a comfortable and satisfactory substitution when it comes to food allergens if folks you’ve been great at listening this is my final slide and then I’ll toss it back over to joy but this is where consumers go to pick restaurants so I told you earlier food allergy families and folks are so loyal and they love it when they can find a restaurant that’s going to take care of them no matter what their allergens are and if you look at the list one of the things that I always found the most amazing but it comes up year after year is is that chains like legal seafood can get such a great high rating from those with food allergies and people you know over and over since they don’t have the double stars they’re not new to the list they come year after year on this list so it doesn’t matter that they have shellfish and fin fish they still are top-shelf when it comes to legal seafood and that is some of the information that we do as a company when we consult at the end of this and a couple more slides Joe is going to share with you about who gets the consulting package from us as thank you for joining us on the webinar today and sitting with restaurant tours and helping and figure out how to drive this line of business it’s really a pleasure and a privilege for us so now I’m going to go ahead and throw it back to you joy okay great thank you so much that’s the it was really really comprehensive and great information I wanted to remind our audience here today that you will be getting a free sample of two products as shown here that can help you tackle some of the challenges that we talked about today are noir hollandaise sauce mix is free from artificial flavors and preservatives and made with colors from natural sources it’s also gluten free and vegetarian this product delivers a creamy and consistent sauce with authentic buttery flavor it holds well under heat with quick and simple prep and there’s no added msg and less butter and no milk required the second sample you’ll be receiving is our noir low sodium gravy which is really delicious that delivers superior quality balanced flavor and performance you can rely on this product is now gluten-free dairy-free and vegan with no msg so look for those with regards to recipes and trends if you’re looking for ways to use these products and some inspiration on more nutritional trends in the industry we recommend you check out us Escom and also of course like us on social media and read our newsletters as well we realize between try and keep up with all these changing regulations that Betsy just covered and staying on top of what guests want and expect on menus that can be a challenge so we hope that the information you find on our website can help you deliver on all of this and finally our winner the consultation will actually be contacted directly so with this we’d like to thank everyone for registering and hope that you found the content very helpful and once again if you’d like to ask any question please submit your questions now with that I’ll turn it over to Betsy um thanks joy and we have some really great questions that came up so joy don’t go I’m you yet because I’ve got one right here for you if you’re ready yeah like what do your chefs at Unilever recommend for allergen free recipes and I think is it one that’s you know more often requested is it Center or plate what do you see enjoy sure so a couple things of course but let me just highlight the biggest ones that I mentioned earlier so for peanut allergies our USS chef suggests chicken curry with cashews now make sure your guests isn’t allergic to cashews as well because they’re obviously left in the dish but simply swapping peanuts for cashews makes a delicious alternative and when preparing this dish instruct your back of house staff to be super cautious to not use utensils utensils that have may have touched peanuts that you mentioned like so this is just one idea but I will tell you we have a lot of great content on our website so if you’re looking for more ideas and tips like this that address other allergens we encourage you to check out us Escom you know that’s great joy and you’re right cashews can sub in for peanuts and chicken at the center of a plate is a wonderful option for allergen free diners it’s a great great start and with that north I just learned some stuff from you today on the Noir and I love it I’m so excited and you folks will get to use it and try it out as a result of joining us today so a question for me came up it’s some of my food products they may contain on the ingredient list are those real allergen warnings boy I’ll tell you what that may contain statement is the biggest challenge we have in this space we have a couple blogs on our on our ala train website about this may contain is an optional statement that the manufacturers put on because they are disclose their using their own disclaimer they want to cover themselves so if it says may contain it may contain it in a line I don’t know or four lines away for manufacturing lines away and it might never actually cross contact over so I recommend that you look at each individual ingredient and if you’re trying to make products that are truly truly free from you pay very close attention to them may contain statement and see what you know what the product is it’s manufactured and what they’re saying it may contain because telling me a chocolate bar may contain shellfish I know what you’re doing is a manufacturer you’re completely covering yourself versus telling me that chocolate manufacture may contain some kind of nut a whole different ballgame the next one is why is the lra logo on some slides and not others we found in some of those areas and if you saw the alert rain logo there it’s because training was mandated and ANSI accredited training was the answer and ANSI accredited training was mandated in a bunch of the states but not all of the states and a latrine is and ANSI accredited training and here I’m going to answer second question and our Alert rain does expire it’s got a five year certificate life to it Jori we have another question for you how did nor reformulate their products to be more allergen friendly like do you know what they took outdoor yeah so arguing the Unilever food solutions team which obviously also incorporates dietitians and chef they focused on cleaning our products by removing artificial flavor using colored from natural sources and removing artificial preservatives we also work to make the products gluten free and remove dairy where it was not inherent to the product so we really worked hard on reformulating many of the products that we have currently awesome joy thank you I have a couple more questions here and then if anybody has any more this is last call for questions we’ll be ending in just a few moments at the top of the hour but I thank you for the questions that have come our way what are the penalties if I don’t comply with my state food allergen laws well each states different the gentleman I spoke with on the phone within the state of Illinois and he had an hour to have to take training or it was 250 dollars from his health inspector so it just kind of depends about what county what area I know some of all the health inspectors in Montgomery County Maryland if you don’t have an allergy certificate on the wall then you get dinged on your health report and you have a period of time to correct it there’s no fine the first time there’s definitely is the second so it kind of depends upon your zip code and what your state or county mandates what is the best way to identify allergens on my menu I’ll tell you what Edison New Jersey is going to teach us a lot I think folks it’s ironic because in Europe they have the top 14 allergens and it has been mandated that those be on all menus for years for like three plus years and when that went into effect I remember making the statement that within five years it will be here in the US and in three years it’s in Edison New Jersey so I don’t know where we’re going to end up with these these menus between the calories which we love doing as a company and then sodium in certain areas and now we’re going to do the big eight allergens sulfites and msg I mean it’s going to be kind of wild to see so stay tuned and watch for more webinars on some of that I have two more questions I believe and I’ve heard there’s a shortage on EpiPens have I heard anything about that yes epinephrine is definitely shortened right now people are trying to refill their prescriptions and it’s a huge challenge the FDA is actually stepping in to try to push other products through quicker to help that and as many of you know there were challenges with Milan which made the EpiPen and that is a trademarked name for the pricing it was it was doing and banks through the year so so it’s kind of interesting to watch what’s happening in that space but epinephrine is definitely needed if there’s a food allergic reaction so I have a final question here and it sort of looks like a two-part question and okay I see you guys are doing great so keep the questions coming we do have a cup two more minutes so I’ll get to them why have you not mentioned latex latex so one out of every ten human beings is allergic to latex latex is an allergy in other parts of the country so we have 22 different countries that label up to 23 different allergens here us labeling latex is not mandated because it’s not one of the big eight allergens also even though latex is used in gloves and people touch it and that’s how people ingest so a food service worker God you know God forbid years ago we all use latex gloves you touch the food with the latex glove the particles crossed contact over to the person’s mouth that’s how they get sick most people do not use latex gloves anymore and most folks with latex allergies are aware of them it’s more of a direct result becomes an environmental allergy which is why you can’t bring latex balloons into a hospital because then it’s up in the air in particles versus the food but that’s a great question is in Connecticut it’s a two hundred and fifty dollar fine for each employee seeing with them on that’s brilliant that’s brilliant because and thank you for the information I’m reading off of one of our guests comments and I wouldn’t find that terribly surprising because one in ten folks are allergic to latex so that it’s certainly a challenge does that require labeling no for that reason and then the final thing oh well some interesting other states it’s more expensive for latex we’re talking the last question has to do with mayo containing soybean oil but it doesn’t list soy as an allergen why is that one of the things this is a huge controversial so will end on a good controversy there are folks out there in soybean oil and peanut oil and other in multitude oils that they call those oils partially hydrogenated oil so they’re denaturing the proteins and there are there are entire groups of people that believe if you denature the protein the person allergic to it will not have a reaction because the protein is gone there’s also a school of thought that thinks if you’re allergic to the protein chicken you can cook three hours it’s still going to taste like chicken and that proteins still there so so I’m not going to step in the middle of that other than to say seek your own solution from your own legal team and make your best choice for yourself and your guests once you’ve gotten that one-on-one consulted help so with that I want to thank Unilever for allowing aller train and myself to be a part of this great webinar and joy would you like to say shout everybody before we end our webinar yes thank you again for everyone that’s joined and we appreciate it and this webinar has been recorded so it will live on so thank you everyone and have a great day this will conclude the webinar


Leave a Reply

Your email address will not be published. Required fields are marked *