In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.

1. Food Safety Webcast:
The Ins and Outs of
Allergen Management

2. Objectives
Discuss allergen management to:
Develop a better understanding of how
it impacts foodservice
Share some best practices to help
create a food-safe environment for
people with foodborne allergies
Explore the role of training
Answer your questions
©2013 Foodservice Equipment & Supplies

3. Meet Our Panelists
David Crownover
National Restaurant
Association
Product Manager,
ServSafe
©2013 Foodservice Equipment & Supplies

4. Meet Our Panelists
Kathy Egan
College of the Holy
Cross
Registered Dietitian
©2013 Foodservice Equipment & Supplies

5. Meet Our Panelists
Gordie Morris
Kamehameha
Schools
Director of Food and
Nutrition Services
©2013 Foodservice Equipment & Supplies

6. These slides are part of a free webcast available
until Sept 2014.
There is also an accompanying CEU quiz.
Click here to view: http://www.fesmag.com/foodsafety

7. HELPING FOODSERVICE OPERATORS AROUND THE
WORLD SERVE SAFE FOOD
PRODUCT SOLUTIONS
www.cambro.com/sto
resafe

9. heatcraftrpd.com

12. Allergen Management
Why allergen management matters:
 15 million people have a food-related
allergy
 170 food items can cause an allergic
reaction
 Failure to properly handle could lead to
death
 It’s a food safety issue that is here to
stay
©2013 Foodservice Equipment & Supplies

13. Allergen Management
Why allergen management is important:
 Falls under ADA requirements
 It’s a medical condition and not a matter of
dining preference
©2012 Foodservice Equipment & Supplies

14. Allergen Management
How to approach allergen management:
 Understand what the allergen is and
whether the restaurant can
accommodate that person
 Understand your ingredients and read
their labels.
 Communication between front-of-thehouse and back-of-the-house staff is
critical.
©2013 Foodservice Equipment & Supplies

15. Allergen Management
Kamehameha’s
Approach:
• Kamehameha serves
3,100 meals daily
• All-you-care-to-eat
program
• Scratch kitchen on
four-week cycle with
in-house recipes
• Daily production
records identify
allergens
©2013 Foodservice Equipment & Supplies

16. Allergen Management
• Color-coded cards
help teach nutrition
• Eat a rainbow each
day
• Coordinates with
USDA’s My Plate
Program
©2013 Foodservice Equipment & Supplies

17. Allergen Management
The Final Step: Meal
Service
• Up to 900 students
served in 90 min.
• Nutrition and allergen
cards paired on the
food shields
• Proprietary guards help
eliminate cross contact
©2013 Foodservice Equipment & Supplies

18. Allergen Management
Serving Line Before
©2013 Foodservice Equipment & Supplies
Serving Line After

19. Allergen Management
College of the Holy Cross’ Approach
 Smaller school – only 2,800 students –
allows for a more personalized approach.
 Only having one dining hall makes it
easier to manage.
 Standardized recipes. No substitutions
without manager approval.

20. Allergen Management
College of Holy
Cross’ Allergy
Kitchen
• Special, locked
pantry area contains
specific food items
that fit dietary
profiles of the
students with
allergies
• Students go through
special training to
make sure they don’t
introduce other
allergens

21. Allergen Management
Prepping, Cooking & Plating Food:
 Use properly cleaned and sanitized
utensils and equipment
 Look for alternative methods when you
can’t clean or sanitize enough
 Communicate special orders so everyone
knows what’s happening
 Delivery options include bringing meal
separately to the table or use different
bowl/plate or a colored ticket to indicate
special handling

22. Allergen Management
College of Holy
Cross’ Ongoing
Efforts:
• Highest ranking
culinary person
makes the meals.
• Uses color-coded
knives, pans,
cutting boards

23. Allergen Management
Kamehameha Schools Ongoing
Efforts:
 Reviews HAACP plan annually
 Staff reviews daily production record and
takes appropriate actions
 Emphasis on cleaning and sanitizing
 Having long-term employees helps with
consistency and understanding roles and
responsibilities

24. Allergen Management
The Role of Staff Training in Allergen
Management
 First and best weapon.
 Should address:
 Cleaning and sanitizing
 Personal hygiene and washing hands
 Cross contact
 Operators can choose from many online
options, including ServSafe

25. Allergen Management
Kamehameha Schools’ Approach to
Training:




Entire staff is ServSafe certified
Formal training with outside speakers
Trained to use EPI Pen
Educate students on
nutrition and allergens

26. Allergen Management
How the College of the Holy Cross
Tackles Training:
 ServSafe is key component
 Hosts hour-long training sessions twice a
year
 Employ a variety
of tactics
 Reinforce training
through brochures
and kitchen signage

27. Allergen Management
Ongoing Staff Communication Is Key
 No training solution is 100 percent
effective.
 Everyone can’t know everything about
every dish.
 Training on cleaning and sanitizing is
critical.

28. Questions from the Audience
©2012 Foodservice Equipment & Supplies

29. Closing Thoughts
David’s Advice:
 Understand the
consequences when
substituting ingredients.
 Manage staff turnover
effectively.
 Know what to do when a
mistake happens with a
meal.

30. Closing Thoughts
Kathy’s Advice:
 Managers need to let
staff know this is not an
option. It’s the law.
 Then work together
to determine the best way
to provide these services.

31. Closing Thoughts
Gordie’s Advice:
 Having a well-defined program
and well-educated staff is
essential.
 It’s equally important
to have a system that
communicates with
your clients.

32. HELPING FOODSERVICE OPERATORS AROUND THE
WORLD SERVE SAFE FOOD
PRODUCT SOLUTIONS
www.cambro.com/sto
resafe

34. heatcraftrpd.com

37. Future Webcast Ideas
We are listening:
Send your ideas for future webcasts to:
Joe Carbonara
joe@zoombagroup.com
©2012 Foodservice Equipment & Supplies

38. Keep in Touch
Visit FE&S online at:
www.fesmag.com
Follow us on Twitter:
@FESmagazine, @FES_Editor
©2012 Foodservice Equipment & Supplies