Food Allergy Management in Restaurants

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           Over a five year period, 25% of fatalities resulting from food allergy anaphylaxis occurred while dining out. An estimated 15 million food allergic individuals in the United States and therefore restaurants have a greater responsibility to protect their patrons with food allergies. Restaurants are taking more responsibility by taking advantage of various education and training opportunities to become more informed and ensure consumer safety.

National legislation requiring restaurants to follow standardized food allergy management policies does not exist; however activists have been lobbying for these requirements at state and local levels. Massachusetts was the first state to sign into law specific food allergy legislation in 2009 in conjunction with Food Allergy & Education. Rhode Island followed suit in 2013 and they are still implementing laws. New York City and St. Paul, Minnesota require restaurants to hang posters in kitchen staff areas to describe food allergies and their adverse reactions. Georgia and Illinois have introduced food allergy legislation, but have not adopted them yet.
90% of families managing food allergies eat out regularly and therefore restaurants should embrace the opportunity to meet their customers’ specific dietary needs in order to experience the benefits of returning patrons. In a 2012 member survey of the National Restaurant Association, showed that while foodservice establishments were aware of the top food allergens, they did not understand what to do with that knowledge in relation to the restaurant environment. There are several resources for restaurant operations in relation to managing food allergies.
SafeFare.com is a resource from the Food Allergy Research & Education to connect restaurants with food allergy training. The National Restaurant Association ServSafe Allergens on-line course is a comprehensive, interactive course to better understand the precautions with food allergies.
Food allergies, as well as food intolerances and other diseases requiring specific dietary needs (e.g. Celiac disease), and the restaurant provide dietitians a unique opportunity. RDs can be a valuable resource in training staff about food allergens, assisting with safe menu development and substitutions, and evaluation of the current operation. Even RDs not working with restaurants, should be aware of how to counsel clients and patients with food allergies how to safely eat out at restaurants.
Collins, S. C. (2014). Food allergy management in restaurants – more resources. Today’s Dietitian, 16(9), 18. Retrieved from: http://www.todaysdietitian.com/newarchives/090114p18.shtml.
-MG

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