As a blogger and a food lover, I am always reading other people’s blogs for advice, recommendations, and opinions. Yesterday I came across Amy’s blog, Adventures of an Allergic Foodie and immediately got swept up in her world as a food lover who has a very restricted diet. Amy attended the Food Allergy Bloggers Convention in Las Vegas this weekend, where thousands of people in the food allergy industry, including our own founder Lama Rimawi, came together to discuss the ins and outs of allergies. One of the hot topics was the difficulty of eating at restaurants. Here is Amy’s review/summary of the discussion that took place. Enjoy!
How do you feed a conference full of food allergic people?
This labeling made eating easy–and safe! But such attention to detail doesn’t always happen when those of us with food allergies eat in restaurants. In fact, studies have shown:
* 24 percent of restaurant staff believe consuming small amounts of allergens are safe;
* 25 percent believe a fryer destroys allergens; and
* 25 percent believe it is safe to remove an allergen, such as shell fish or nuts, from a finished meal.
Scary, isn’t it?
Dr. Lama Rimawi, founder of Tasterie, and Nona Narvaez, founder and executive director ofAnaphylaxis and Food Allergy Association of Minnesota, offered some terrific ideas for those of us wanting to eat out and for the folks making and serving our food.
* The most important statement you can make to a food allergic person is: I don’t know. It’s okay if you don’t know what’s in a product used in a dish, but it’s critical to be honest.
* Training your staff. There are three different companies that certify food allergy training. At least one person with food allergy training should be in the restaurant when food is being prepared and served.
* Listen to your customer! Communication is essential.
* If you withhold information from restaurant staff regarding your dietary restrictions, the food establishment cannot accommodate your needs. Seems obvious, doesn’t it? But many diners are too embarrassed to communicate their food allergies.
* A good restaurant is going to send the chef to your table. If they don’t, ask to speak to the chef or the manager.
* If you or a loved one has a reaction, report it to the restaurant. If that initial call never gets made, there is no tracking of the allergic episode.
* The FDA Food Code is a model code that assists governmental agencies to develop their own food safety rules. The model code is produced every four years, the last one being in 2009, and takes into consideration the best of food science to keep the public safe. To find out what your state’s regulations are, contact your state health department.