{"id":28,"date":"2020-01-10T14:50:00","date_gmt":"2020-01-10T14:50:00","guid":{"rendered":"http:\/\/foodallergytrainingcourse.com\/blog\/?p=28"},"modified":"2020-02-12T22:05:02","modified_gmt":"2020-02-12T22:05:02","slug":"determining-food-establishment-food-allergy-readiness","status":"publish","type":"post","link":"http:\/\/foodallergytrainingcourse.com\/blog\/food-allergy\/determining-food-establishment-food-allergy-readiness\/","title":{"rendered":"Determining Food Establishment Food Allergy Readiness"},"content":{"rendered":"

Food allergies affect an estimated 15 million persons in the United States (1<\/i>), and are responsible for approximately 30,000 emergency department visits and 150\u2013200 deaths each year (2<\/i>). Nearly half of reported fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment (3<\/i>).<\/p>\n

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Restaurants can reduce the risk for allergic reactions among patrons by providing food allergy training for personnel and ingredient lists for all menu items and by dedicating equipment and areas specifically for preparing allergen-free food.<\/p>\n

The 2013 Food and Drug Administration Food Code (5<\/i>), which provides the basis for state and local codes that regulate retail food service, recommends that the person-in-charge (i.e., the manager) be knowledgeable about food allergies.<\/p>\n

Managers are also responsible for ensuring that employees are properly trained in food safety, including food allergy awareness. The organization Food Allergy Research & Education (FARE) encourages food allergy training for all new restaurant employees before they begin serving patrons, and periodic training updates for current staff members (6<\/i>).<\/p>\n

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