Allergies – Prevention Beats Reaction
Over 50 million Americans experience allergies of some form, and roughly 5% of the population suffers from food allergies.
Of course, the best way to prevent an allergy attack is to avoid the food(s) that cause it. But it’s not always that simple. New allergies can develop at any point in one’s life, and sometimes ingredients can be present, even hidden, in a dish without warning or expectation.
For restaurants, allergies must be taken quite seriously. If they don’t, they can face expensive lawsuits, fines and risks both monetary and implicit.
Restaurants must train servers to work diligently to understand and prevent allergies, therefore offering their customers a safe and comfortable environment.
A few best practices for allergy attack prevention are:
– Provide clear, detailed menus that list all ingredients in each dish. This can be served as a separate handout when prompted (i.e. gluten free menu, nut-free menu, etc.).
– Ask questions and obtain / provide the correct answers. If the servers do not know something, there should be an allergy expert on the premise that does know.
– Maintain a clean kitchen; do not re-use kitchen supplies.
– Plan for emergencies, in case an allergic reaction occurs by training staff how to recognize and how to respond
Getting American Red Cross Certified in First Aid and CPR/AED and/or ServSafe Allergens trained can help you recognize/treat when someone may be having an allergic reaction. Look up your local ServSafe – ARC training center and get certified today!