food allergy

1. Food Allergies

2. What is a Food Allergy?
When the body’s immune system mistakenly
believes a harmless substance is harmful to
the body. It tries to protect the body by
releasing histamines and IgE antibodies to
attack the substance.

3. Food Allergy Response
 Chemical triggers like histamine and IgE
antibodies are released in response to an
allergen and can cause allergic reactions
with a variety of symptoms
 Symptoms may vary from person to person
and not all reactions appear the same

4. Histamine Reaction

5. Symptom Reactions
 Symptoms can range
from mild to severe.
Severe, life-
threatening reactions
are called anaphylaxis.
 40-50% of people
diagnosed with food
allergies are judged to
have a high risk of
anaphylaxis.

6. Symptoms of Anaphylaxis
 Tingling sensation in the
mouth
 Swelling of the tongue and
throat
 Difficulty breathing
 Hives
 Vomiting
 Abdominal cramps
 Diarrhea
 Drop in blood pressure
 Loss of consciousness
 Death (in rare cases)

7. Common Food Allergies
 Peanuts
 Tree nuts
 Wheat
 Soy
 Milk
 Eggs
 Fish
 Shellfish

8. Food Allergy Statistics
 There is no cure for food allergies. Strict avoidance
of food allergens and early recognition and
management of allergic reactions to food are
important measures to prevent serious health
consequences.
 One in 25, or 4 percent of the population.

9. Why Should We Be Prepared to Address Food
Allergies?
 We have a social responsibility for the health and
safety of the guests .
 Food allergies could be a complicating factor when
dealing with other conditions (i.e. asthma).
 Guests with food allergies have unique social and
emotional challenges.

10. Issues That Need to Be
Addressed
 Quality of training/education provided to
staff caring for guests with food allergies
 Competency of staff and their knowledge of
food allergies (i.e. safety, prevention, food
handling, recognizing symptoms, and
responding to reactions)

11. Problems
 Plans are individualized, therefore there are
no standardized guidelines for managing
allergic reactions and assisting guests based
on their needs

12. What Needs to Be Done
 Guidelines for managing life threatening
food allergy reactions.
 A collaborative training approach involving
talents to identify and monitor guests with
food allergies, and emergency care plans

13. What Needs to Be Done
 Establish written emergency protocols to
prepare for and respond to food allergy
emergencies
 Implement practices that minimize exposure
to allergens