ALLERGINS

Question 1

COMMON ALLERGENS

- the BIG 8 !!!

Answer 1

1) Milk
2) Eggs
3) Fish
4) Wheat
5) Soy
6) Peanuts
7) Shellfish
8) Nuts

Question 2

How to:
Reduce
ALLERGIC REACTIONS
(5)

Answer 2

1)DESCRIBE DISHES
-at least one staff per shift to tell how dishes are prepared
2)IDENTIFY INGREDIENTS
-especially “secret” ones
3)SUGGEST
-suggest other items w/out allergens
4)SPECIAL ORDER
-make sure those orders are marked “special order”
5)DELIVERY
-deliver food separately from other food
(no garnishes containing items)

Question 3

FOOD ALLERGY
SYMPTOMS
(7)

Answer 3

1) Nausea
2) Wheezing
3) Shortness of Breath
4) Hives
5) Swelling - face, eyes, hands, feet
6) Vomiting and/or Diarrhea
7) Abdominal Pain

Note: for a Severe Reaction
CALL 911

Question 4

What is:

CROSS CONTACT

Answer 4

-when food containing the allergen is transferred to the person with the allergy…from another customer or someone in the kitchen.

Question 5

How to:
AVOID
CROSS CONTACT
(6)

Answer 5

1) separate cooking utensils
2) check ingredients
3) don’t let the allergen touch anything
4) wash hands and check gloves before prepping
5) use separate fryers
6) label food

Question 6

What is a Food Allergin?

Answer 6

• a naturally occurring protein that some people are sensitive to