How to Prevent Restaurant Patrons from Allergic Reactions$15

In this course, you will learn all about food allergens, how to correctly prepare dishes for consumers with food allergies, what allergic reactions look like, and what your staffers should do if one of your patrons suffers an allergic reaction. These are critical, potentially life-saving skills for your employees to know.
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Course Objectives:

  • Learn the basics of food allergies
  • Understand the most common types of food allergens
  • Know how to correctly prepare allergen-free dishes for guests
  • Learn to recognize the symptoms of an allergic reaction
  • Know what to do if a guest becomes ill

Everyone today understands that some individuals can have allergic reactions – even life-threatening – to foods that contain shellfish, peanuts, or other nuts. That explains why many restaurants either avoid preparing dishes that contain nuts, or post warnings on their menus stating that certain items contain nuts. But is that enough to protect your patrons? No, it is not. For one thing, a number of pre-packaged sauces and oils that are used in preparing foods contain nut oils; unless your cooks are trained to check for those ingredients, those oils can find their way into your cooked foods.

Another troubling reality is that allergic reactions can occur when the foods you prepare contain combinations of ingredients that interact and trigger a patron’s allergic response for the first time. For example, a patron who did not realize he or she was allergic to shellfish consumes lobster that is made with a particular spice, or consumed with red wine, and suddenly suffers a severe allergic reaction.

Those frightening scenarios help explain why it is critically important to train all your restaurant workers in four different areas:

  • They need to be aware of, and understand of the most common food allergies, especially allergies to nuts and shellfish.
  • They need to how to prepare foods that will be safe for patrons with food allergies. This can be complex. Your cooks should be aware, for example, that it is imperative to carefully read the labels on all oils, sauces, and spices that they use. Remember, your cooks do not need to cook with peanuts to prepare foods that can trigger an allergic reaction to nuts.
  • They should understand that food allergens can be carried not just by foods, but by cutlery and plates that have not been correctly washed.
  • They need to understand the symptoms of allergic reactions and know what to do. Allergic reactions do not always include sneezing or difficulty in breathing; some are subtle and easy to miss. If a patron becomes agitated, panicked, sweaty, or flushed, all your restaurant staffers need to react instantly and to call for medical assistance at once. They should be trained to know exactly what to do.

Though easy to overlook, these are critically important subjects to teach well in your food service training.