Mar 24, 2017 - Note: As of March 23, 2017, the Food Standards Australia/New Zealand (FSANZ) has approved a proposal to a
Keeping Your Great Food Safe By Betsy Craig, CEO MenuTrinfo, AllerTrain and Kitchens with Confidence
Disclaimer The content shown here is for educational purposes only, and does not constitute legal advice. You are encouraged to verify any and all parts of this presentation with your own brand’s legal counsel. Even though some of the information you are about to hear and the accompanying tools provide comprehensive information for the Food Industry in preparation for, and/or involvement in, foodborne disease outbreak investigations, this talk, workshop and documents are not intended to replace pre-existing company guidelines or local, state, or federal regulations or procedures. Industry should consider using the content in this workshop as guidelines and tools to compare existing procedures, fill in gaps and update site-specific procedures, create procedures where they do not exist, and train staff. This workshop contains material protected under International and Federal Copyright Laws and Treaties. Any unauthorized reprint or use of any kind of this material is prohibited. No part of this workshop may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system without expressed written permission from MenuTrinfo®, LLC the author/publisher.
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Betsy from AllerTrain & MenuTrinfo Nutritional
Allergen Training
Keeping the HOSPITAL out of HOSPITALity
Knowledge is King
Approximately 6 million have food allergies
A few others that have a food allergy:
AllerTrain by MenuTrinfo
1 mg matters to these people
International Regulatory Chart March 24, 2017 International Allergens Crustacean Shellfish
USA
Canada
EU
Australia/ NZ Hong Kong X X
China
Japan**
Korea
X
X (Crab, Shrimp, Prawn) X
X (Crab, Shrimp, Prawn)
X
X
X
Egg Fish
X X
X X
X X
X X
X X
X X
Milk Peanut Soy Tree nuts Wheat Cereals with Gluten Buckwheat Celery Lupin Molluscan Shellfish Mustard Sesame Sulfites
X X X X X
X X X X X X
X X X X X X
X X X X X X
X X X X
X X X X X X
X X
X
X
X
X X X
Bee Pollen/ Propolis Royal Jelly Mango Peach Pork Tomato Latex (Natural Rubber)
>10 mg/kg
X X X X Directly >10 added or mg/kg >10 mg/kg
X
X X
X >10 mg/kg
X
Taiwan
X X (Mackerel) X X X
Argentina
X (Crab, Shrimp) X
X
X
X
X
X
Costa Rica X
X X
X X
X X
X X
X X
X X
X X
X X
X X
X X
X X
X X
X X X X
X X X X X X
X X X X X X
X X X X
X X X X X X
X X X X X X
X X X X X X
X X X X
X X X X X X
X X X X X
X X X X X X
X X
Bolivia
Brazil
Chile
X
Colombia
Cuba
Mexico
X
X
X
X
Nicaragua
South Africa X
Venezuela X
X
X
X
>10 mg/kg
>10 mg/kg
>10 mg/kg
X
>10 mg/kg
>10 mg/kg
>10 mg/kg
>10 mg/kg
>10 mg/kg
>10 mg/kg
>10 mg/kg
X X X X X X X
** = Voluntary labeling recommended for Abalone, Mackerel, Squid, Salmon, Salmon Roe, Cashew, Walnut, Matsutake Mushroom, Sesame, Soybean, Yam, Apple, Banana, Kiwifruit, Orange, Peach, Beef, Chicken, Gelatin, Pork. Note: As of March 23, 2017, the Food Standards Australia/New Zealand (FSANZ) has approved a proposal to add Lupin to Australia/New Zealand list of allergens. This proposal is pending Australia and New Zealand Ministerial Forum on Food Regulation’s approval. They have 60 days to review the approved standard.
Allergen Charts & Reverse Lookup
FALCPA Food Allergen Labeling and Consumer Protection Act (2006)
Method 1 In-line: Ingredients: Wheat, sugar, oil, soy…..
Method 2 Ingredients: (Wheat) flour, sugar, partially hydrogenated soybean oil, whey (milk), eggs, salt, leavening, and lecithin (soy)
Method 3 Ingredients: Flour, sugar, partially hydrogenated vegetable oil, whey, eggs, salt, leavening, and lecithin. Contains: Wheat, milk, eggs, and soy.
MILK: or whey TREE NUTS: beechnut, bush nut, chestnut, coconut, filbert, gin nut, lichee nut, macadamia nut, pecan, pine nut, shea nut, walnut, almond, hazelnut, coconut, cashew, pistachio, Brazil nuts Available at www.AllerTrain.com
Top 10 Food Allergy Tools
1. Communication
2. Establish a Policy Every restaurant should have a written policy to serve those with special dietary requests
Plan of action &
Plan
Process to implement
Process
3. Right Space & Tools
4. Can Not Cook Out
5. Proper Cleaning Methods
6. Deliver Confidence
7. Have A Recall Plan Unlabeled food allergens are the leading cause of food recalls in the U.S.A.
8. Always Check Labels
9. Proper Storage
Have Separate Area Organized & Clean
10. Emergency Protocol 1
Locate the person’s epinephrine and have them administer it
2
Call 911 – Request an ambulance and tell them you believe someone is having a food allergic reaction so they will be best prepared
Cover Your Allergens
Know YOUR Code
Photo Credit: FDA.gov
2009 Food Code & Allergens Section 2-102.11 of the Code, “…food establishments should have a person in charge during all hours of operation who is knowledgeable about major food allergens, cross-contaminations, and the symptoms of an allergic reaction. In addition, the person in charge (according to Section 2103.11 of the Code) ….should ensure that employees are properly trained in food safety issues, including food allergy awareness, as it is related to their assigned duties. ”
2013 Food Code & Allergens Duties 2-103.11 Person in Charge “….to know the eight major food allergens; to understand food allergen ingredient identities and labeling; and to avoid cross-contact during food preparation and service”
3-302.11 Preventing Food & Ingredient Contamination “…placing the food in separate containers because of the potential for allergen cross-contamination”
State & County Mandated Allergy Training Michigan
Massachusetts Rhode Island
Montgomery County, MD Virginia
Training, Training and More Training
Food Allergy Training Fun
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Training Poster, AllerCards and Chef Cards
Q & A: Thank You! Betsy Craig
[email protected] (970)295-4370 MenuTrinfo, AllerTrain Booth # 7264 &
Kitchens with Confidence Booth # 5675F
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