Food allergy awareness has come a long way, but misconceptions about food allergies are still surprisingly common. In a restaurant, dining hall or other foodservice operation, those misconceptions can influence how employees respond when a guest says, “I have a food allergy.”
That matters when millions of people are relying on foodservice professionals to take those conversations seriously. In fact, approximately 33 million Americans have at least one food allergy, according to Food Allergy Research & Education (FARE). And the CDC reports that food allergies affect approximately 1 in 13 children, with at least 2 in 5 children with food allergies having been treated in an emergency department for a food-allergic reaction.
Training your team isn’t simply about teaching them a list of allergens. It’s also an opportunity to address the myths and assumptions that can lead to unsafe practices. Here are six food allergy myths your staff may still believe, and what they need to know instead.
Myth #1: “A Little Won’t Hurt”
There isn’t a universal “safe amount” of an allergen that foodservice employees can assume will be harmless to a guest.
Allergic reactions can vary from person to person and even from one reaction to another. Employees should never make their own judgment about how much of an allergen a guest can tolerate. If a guest identifies a food allergy, the appropriate response is to follow your operation’s established food allergy procedures every time.
Myth #2: “Cooking Destroys Allergens”
Cooking food doesn’t automatically make an allergen safe.
Food allergies occur when the immune system reacts to particular proteins in food. The FDA notes that reactions can range from mild symptoms to severe, potentially life-threatening anaphylaxis. Your team shouldn’t assume that frying, baking, boiling or otherwise cooking an ingredient eliminates the risk. Proper ingredient identification and preparation procedures still matter.
Myth #3: “If They Don’t Have Epinephrine, It Must Not Be Serious”
Whether a guest is carrying epinephrine or not tells your staff nothing about how seriously they should treat that person’s food allergy.
There are many reasons someone may not have an epinephrine auto-injector readily visible or available. It isn’t the foodservice employee’s responsibility to evaluate the severity of a guest’s allergy based on what medication they carry. When a guest communicates a food allergy, believe them and follow your procedures.
Myth #4: “It’s Only a Preference”
A food allergy isn’t a preference or diet choice.
Food allergies involve an immune system response and can cause severe and potentially life-threatening reactions. A guest asking whether a dish contains peanuts, shellfish, milk or another allergen isn’t necessarily asking because they dislike the ingredient. They may be making a decision that directly affects their safety. Staff should treat food allergy requests with care, respect and consistency rather than making assumptions about why a guest is asking.
Myth #5: “Food Allergies and Food Intolerances Are the Same”
The terms are sometimes used interchangeably in everyday conversation, but food allergies and food intolerances are not the same thing.
A food allergy involves the immune system. A food intolerance does not involve the immune system in the same way and typically causes different types of symptoms. Your employees don’t need to diagnose the difference, and they shouldn’t try. Their job is to listen carefully to what the guest communicates and follow the appropriate procedures established by your operation.
Myth #6: “Just Remove the Allergen From the Finished Dish”
Taking cheese off a finished burger or removing nuts from the top of a salad doesn’t necessarily make that food safe for someone with an allergy.
Once an allergen has come into contact with other food, utensils or preparation surfaces, simply removing the visible ingredient doesn’t undo that contact. Instead, employees need to understand your operation’s procedures for preventing allergen cross-contact. Depending on your protocols, that may mean starting over with new ingredients and using properly cleaned and sanitized equipment, utensils and preparation surfaces.
The Best Way to Fight Myths? Train Your Team
Even the strongest food allergy policies are only effective when employees understand why they matter and know how to put them into practice. Food allergy training helps replace assumptions with knowledge. Employees can learn how to recognize food allergy requests, communicate them appropriately, understand cross-contact, identify potential risks and respond according to established procedures.
Just as importantly, training can help create a culture where employees understand one fundamental rule: Take every food allergy request seriously. From the person taking an order to the chef preparing the meal, everyone should understand their role and know how information needs to move through the operation. When employees are unsure, they should know who to ask rather than guessing.
At AllerTrain®, our ANAB-accredited food allergy and gluten-free training programs help foodservice professionals build the knowledge and confidence they need to serve guests with food allergies safely. How many of these myths could your team confidently debunk? Learn more about AllerTrain® and strengthen your team’s food allergy knowledge with training designed for today’s foodservice industry.
