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Extension > Food > Food Safety > For Foodservice Industry > Foodborne Illness and Allergies > Food Allergies

Foodborne Illness and Allergies

Food Allergies

Kathy Brandt, Extension Educator — Food Safety

Reviewed 2014 by Suzanne Driessen, Extension Educator — Food Safety.

Food allergies are a growing health issue. According to Food Allergy Research and Education, 1 in 25 adults and 1 in 13 children in the United States, suffer from food allergies. At the present time, there is no cure for a food allergy. Avoidance is the only way to prevent an allergic reaction.

When a person eats a food he or she is allergic to, a reaction may move swiftly through the body, causing a range of symptoms that can include swelling of the lips, tongue, and throat, difficulty breathing, hives, abdominal cramps, vomiting, diarrhea, and loss of consciousness.

When individuals with food allergies dine away from home, they must rely on foodservice staff to provide them with accurate information about ingredients so they can make an informed decision about what to order. Incorrect or incomplete information puts these individuals at risk for an allergic reaction.

Planning and education are the keys to safely serving a guest who has food allergies. All foodservice staff including managers, servers, and kitchen staff, must be familiar with the issues related to food allergies and the proper way to answer guests' questions. They must know what to do if an allergic reaction occurs.

What is a food allergy?

A food allergy is an immune system response to a food protein that the body mistakenly believes is harmful. Once the immune system decides that a particular food is harmful, it creates specific antibodies to fight it. The immune system releases massive amounts of chemicals, including histamine, in order to protect the body thus triggering an allergic reaction.

What are major food allergens?

While more than 160 foods can cause allergic reactions, the 8 most common account for 90 percent of all food allergic reactions. A major food allergen is defined as one of the following foods or food groups, or used as an ingredient:

Tips to Prevent Food Allergen Reactions in Food Facilities

Food Allergen Resources

The Food Allergy and Research Education (FARE) is a nonprofit organization established to raise public awareness, to provide advocacy and education, and to advance research on behalf of all those affected by food allergies and anaphylaxis.

Food Allergy and Research and Resource Program (FARRP) — University of Nebraska — This website shares the latest research and information related to food allergens.

Are you looking for food allergen training?

Food allergen training for foodservice employees online course. This one-hour online course teaches food handlers about food allergies and the important role they have to protect the health of their customers, clients, or students. Free employee training option with purchase. Contact Connie Schwartau, schwa047@umn.edu.

Emerging Trends I online module covers the topic of food allergens. Purchase the module for $25.

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