Banquets Training: Dietary Restrictions & Food Integrity

Banquets Training:Dietary Restrictions & Food IntegrityTasheena Smith-WillsBanquets Student Supervisor

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Agenda: Part One

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Agenda: Part Two

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Part One: Dietary Restrictions

Food or eating style that requires attention and often a modification or alternative to an original menu item

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Under the umbrella of dietary restrictions

http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/Allergens/ucm106187.htmhttp://www.universityevents.harvard.edu/sites/universityevents.harvard.edu/files/FOOD%20RESTRICTIONS%20AND%20ALLERGIES.pdf5

An Allergy is a Medical condition

http://www.foodallergy.org/about-food-allergiesProteins play a large role in allergies and sensitivities6

Major Allergens account for 90% of Allergies

http://www.foodallergy.org/facts-and-statshttp://www.foodallergy.org/allergens7

Less common Allergies are just as Serious

http://www.foodallergy.org/allergens/other-allergensSeeds: Mustard, Sesame, Poppy, Sunflower

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Food Allergy and food intolerance symptoms May overlapAllergyRash/HivesNauseaStomach PainDiarrheaItchy SkinShortness of breathChest PainSwelling of the airways to the lungsAnaphylaxisIntoleranceNauseaStomach painDiarrheaGas, cramps, or bloatingVomitingHeartburnHeadachesIrritability or nervousness

http://www.universityevents.harvard.edu/sites/universityevents.harvard.edu/files/FOOD%20RESTRICTIONS%20AND%20ALLERGIES.pdf9

Food Intolerance Vs. Food Allergy

even a molecule of a food allergen can cause an allergic reaction

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Peanuts are vastly different from Tree Nuts

http://www.auntrubyspeanuts.com/howgrowhttps://www.foodallergy.org/allergens/tree-nut-allergyPeanuts are legumes; Those with peanut allergies or tree nut allergies exclusively, tend to avoid the other food as extra precautionTree nut allergies tend to be lifelong. Only 9% of children outgrow their allergy. A person with an allergy to one type tree nut has a higher chance of being allergic to other types.Manufacturers tend to process tree nuts and peanuts in the same facilities so people are extra cautious.Unsuspecting places for tree nuts are cereals, candy, flavored coffee, barbeque sauce and some cold cuts11

Milk Allergies are just as serious as any other allergyWater

Lactose

Fat

Protein

Minerals

MilkSpecifically cows milkCan be outgrown by age 5Blood tests and skin-pricks determine allergy

http://www.milkfacts.info/Milk%20Composition/Milk%20Composition%20Page.htmhttps://www.ilri.org/InfoServ/Webpub/fulldocs/ilca_manual4/Milkchemistry.htmhttp://www.mayoclinic.org/diseases-conditions/milk-allergy/basics/treatment/con-2003214712

Lactose Intolerance is the most common intoleranceAs of 2013, close to 50 million AmericansLactose intolerance is the result of a shortage or lack of the enzyme lactaseMainly develops over timeSymptoms can occur 30 minutes to 2 hours of ingesting lactose containing foodsFood label: Contains: Milk / Lactose / Whey / Milk by-products / Dry milk solids / Non-fat dry milk powder

http://www.gastro.org/info_for_patients/2013/06/06/understanding-food-allergies-and-intolerances13

Know the Difference: Milk v. Dairy v. Lactose

Busting the Gluten Trend!

Stop at 2:5515

What is Gluten?

http://acaai.org/allergies/types/food-allergies/types-food-allergy/wheat-gluten-allergyhttps://celiac.org/live-gluten-free/glutenfreediet/what-is-gluten/https://celiac.org/celiac-disease/what-is-celiac-disease/Gluten free products also do not contain barley or rye so someone with a wheat allergy may be limiting themselves.16

Wheat allergy?Most common in children and can be outgrownResults in typical allergic reaction symptomsCan threaten your life24 to 48 hour onsetSimilar to Celiac Disease symptomsDetermined by skin-prick or blood testWheat proteinsGlobulins, Albumins, Glutenins, GliadinsNo such thing as a gluten allergy

http://acaai.org/allergies/types/food-allergies/types-food-allergy/wheat-gluten-allergyhttps://www.allergyuk.org/allergy-to-wheat-and-other-grains/allergy-to-wheat-and-other-grainsWheat allergies are an overreaction of the immune system to wheat protein. In contrast celiac disease is an abnormal reaction to gluten in the small intestine65% of those with wheat allergy outgrow them by age 1217

How did the GlutenFree Craze come about?The Roots of Gluten

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Celiac Disease is a disease of the massesFacts1 % of U.S. population has celiac diseaseSymptoms for Celiac Disease can appear as another disease or conditionGluten-free labeled products can include up to 20 ppm of gluten5 pounds of gluten-free foodGluten cannot be absorbed through the skinMyths

http://www.mayoclinic.org/medical-professionals/clinical-updates/digestive-diseases/celiac-disease-for-masses?_ga=1.242952714.920930488.1458489326https://celiac.org/wp-content/uploads/2013/10/fast-factsv1.pdf19

Fish and Shellfish AllergiesFishMost common in adultsTends to be lifelongFinned fish: salmon, tuna, halibutShellfish

Most common in adultsTends to be lifelongMollusks and CrustaceansOysters, Clams, Mussels, ScallopsShrimp, Crab, Lobster

https://www.foodallergy.org/allergens/shellfish-allergyhttps://www.allergyuk.org/fish-and-seafood-allergy/fish-and-seafood-allergyFish and seafood release amines, very small proteins when cooking, which can trigger a reaction from someone who is allergic. 15% of people with the allergy.Fish and seafood is the only allergen that can affect an allergic person with just the smellThe protein in crustaceans that can trigger an reaction is very resistant to cooking and can still be found in traces on cutting boards even after they have been washed20

Egg and Soy AllergiesEgg Most common during childhoodChicken eggs, duck eggs, goose eggs, turkey eggs, quail eggsDetermined by a blood testSoy

Most common for babies and childrenSoy milk, edamame, miso, tempeh, tofuDetermined by a skin-prick or blood test

http://acaai.org/allergies/types/food-allergies/types-food-allergy/egg-allergyhttp://acaai.org/allergies/types/food-allergies/types-food-allergy/soy-allergyEgg: can be outgrown: 70% of children with an egg allergy will outgrow it by 1621

Fruit AllergiesCommon in older children and young adultsReactions can occur between a few minutes to 2 hoursApple, pear, cherry, peach plumCucumber, melon, watermelon, zucchini, pumpkinKiwi, avocado, banana

https://www.allergyuk.org/allergy-to-fruit-and-vegetables/allergy-to-fruit-and-vegetableshttps://www.researchgate.net/figure/11349525_fig4_Figure-1-Profilin-a-highly-cross-reactive-panallergen-Profilins-are-structurally22

Anaphylaxis is a reaction Unique to allergies

What do we do? Call 911, notify managershttps://www.qsrmagazine.com/food-safety/allergy-issue23

Pop Quiz: Unsuspecting Allergen Containing Foods

http://www.webster.edu/specialevents/planning/food-information.htmlA study* of peanut and/or tree nut allergic reactions in restaurants and food establishments showed that half of the reactions occurred because food was hidden in sauces, dressings, or in egg rolls. Desserts accounted for 43% of the reactions, followed by entres (35%), appetizers (13%), and other (9%).Journal of Allergy and Clinical Immunologyhttps://www.aaaai.org/ask-the-expert/pine-nut-allergy.aspxPine nut is a seed. Some people have had an anaphylactic reaction to pine nuts for those who demonstrate an allergy to nutsIce Cream: nuts + gluten24

Eating styles and Religious Food Laws

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Eating Styles

http://www.universityevents.harvard.edu/sites/universityevents.harvard.edu/files/FOOD%20RESTRICTIONS%20AND%20ALLERGIES.pdf

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Religious Food laws are apart of Dietary restrictions

http://www.universityevents.harvard.edu/sites/universityevents.harvard.edu/files/FOOD%20RESTRICTIONS%20AND%20ALLERGIES.pdfhttp://www.clovegarden.com/diet/hindu.html27

Group Activity: Dietary Restriction ScenariosScenario 1: A guest at a table in your section declares that she has a gluten dietary restriction. You record this on your sheet and report the allergy to the captain who then writes it on the expo sheet. The salad and entre are accounted for and it is time for dessert which is Pumpkin Ice Cream. Do you need to be concerned?

Vanilla, Chocolate, and Strawberry Ice Creams are typically gluten-free. Specialty flavors such as pumpkin may aim to imitate pumpkin pie and may include pieces of pie crust that contain gluten. Also look out for flavors such as cookie dough, oreo, and cheesecake as these may contain some gluten pieces. 28

Group Activity: Dietary Restriction ScenariosScenario 2: The buffet for your event tonight has a tossed salad on it. The chefs are busy and have left the bowl and remaining ingredients to toss the salad for you to make your own backups. The salad is depleted and you need to make another. The original description of the salad has nuts but you know a guest in the dining room has a nut allergy. You make the executive decision to leave out nuts from this batch so you can cater to that guest. Are you doing the right thing?

Bowl has been contaminated with already with nuts29

Group Activity: Dietary Restriction ScenariosScenario 3: It is time for pre-shift and your lead is going through the dietary restrictions for each dish. You make shorthand notes of the restrictions on your sheet but later when you refer to it, you cant distinguish the difference between your abbreviations. Someone asks about the dietary restrictions on the menu tonight and you are unable to give them an honest answer. What do you do?

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Group Activity: Dietary Restriction ScenariosScenario 4: You are working an event and a guest asks for whole milk instead of half and half. Another guest at the table who informed you of a dietary restriction asks for soy milk. You have two silver creamers on a cocktail tray and are pouring the whole milk but you are in a hurry and it some splashes into the neighboring silver creamer. Is if alright for you to proceed to pour soy milk in the other creamer?

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Delivering Hospitality to guests with allergies

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Ways to Properly handle Dietary Restrictions during guest interaction

Any verbage that you are used to using with guests regarding dietary restrictions

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How do we find out about dietary Restrictions?BEO

Guest

Client

Sales

Banquets

Manager / Captain

FOH Staff

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Whos Responsible? Why Even Accommodate?

http://www.eater.com/2014/6/19/6207199/how-restaurant-pros-are-handling-the-surge-of-food-allergieshttps://www.qsrmagazine.com/food-safety/allergy-issue

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Restaurants with Great Dietary Restrictions Initiatives

http://www.eater.com/2014/6/19/6207199/how-restaurant-pros-are-handling-the-surge-of-food-allergies36

Restaurants with Great Dietary Restrictions Initiatives

http://www.redrobin.com/customizer_hub#allergen37

States With Allergy Regulations

http://www.mass.gov/eohhs/docs/dph/environmental/foodsafety/food-allergen-2009-poster.pdfhttp://www.mass.gov/eohhs/docs/dph/environmental/foodsafety/food-allergen-2-amendments-105cmr590.pdfhttp://www.mass.gov/eohhs/docs/dph/environmental/foodsafety/food-allergen-3-reg-faqs.pdfMassachusetts (2011) Display of food allergen poster for staffInclude on menus the customers obligation to inform the server of any food allergiesNew classification of restaurants as Food Allergy FriendlyAdditional food allergy training for food protection managersRhode Island (2013)Displayed poster providing information about the risk of an allergic reactionInclude on menus the customers obligation to inform the server of any food allergiesDesignate a manager knowledgeable to food allergiesNew classification of restaurants as Food Allergy Friendlyhttp://webserver.rilin.state.ri.us/PublicLaws/law12/law12414.htm38

Recap of Dietary RestrictionsQuiz

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Part Two: Food Integrity

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Common mishandling of Food

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What Happens to food after an event?BuffetAmple food is leftCheck with kitchen Very little food is leftCheck with kitchenCompostFriendship Donations NetworkFamily Meal

Guests have been known to ask this question to us so its important that we are able to give them a proper answer42

Food After Buffets serve a Purpose in the community

Food doesnt disappear at the end of an event, we still have to handle it well

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Where are guests allowed to eat our food?

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Recap of MishandlingQuiz

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Thank You!

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ReferencesAllergy UKAmerican Academy of Allergy Asthma and ImmunologyAmerican College of Allergy Asthma and ImmunologyAmerican Gastroenterological AssociationAunt Rubys PeanutsCeliac Disease FoundationClove Garden

Food and Drug AdministrationFood Allergy Research and Education Mayo Clinic Milk FactsQSR MagazineRed RobinResearch GateHarvard UniversityWebster University

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Food Allergy and Anaphylaxis Quiz

1. Food-allergic reactions occur within what time period after ingestion?a. Within secondsb. From two minutes to 12 hoursc. From within minutes to two hoursd. Within two days

2. Food allergies are estimated to be responsible for an emergency room visita. Every 10 minutesb. Every 3 hoursc. Every 30 secondsd. Every 3 minutes

3. What body systems can be affected by a food-allergic reaction?a. Gastrointestinal tractb. Respiratory systemc. Cardiovascular systemd. Skine. All of the above

4. Eight food peanuts, tree nuts, fish, shellfish, milk, eggs, soy, and wheat are responsible for what percentage of food-allergic reactions?a. 50 percentb. 75 percentc. 100 percentd. 90 percent

5. What component of food is responsible for an allergic reaction?a. Fatb. Proteinc. Carbohydrated. Trans fatty acids

6. What medication is used to control a severe allergic reaction?a. Antihistamineb. Pseudoephedrinec. Sudafedd. Epinephrine

7. People with food allergies can safely consume the foods that cause allergies if a. They only eat a small amountb. They take an antihistamine firstc. Never they cannot safely consume these foodsd. They eat the food with a large meal to dilute itTrue or False8. Food allergic reactions are a response of the immune system

9. If a food label says wheat-free then the product is also gluten-free

Front of House Quiz1. Which of the following are possible sources of cross-contact?a. Guests switching buffet utensils for different dishesb. Organizing tray jack for clearing and going to serve a guest a beveragec. Items from a salad buffet spilling into other itemsd. None of the above

2. If a guest asks for a nut-free pre-set salad and there are no nut free plates remaining- what is the acceptable method for correcting the situation?a. Remove the nuts using a glove and inspect the dish to make sure you removed all of itb. Remove the nuts and the surrounding lettuce that it came in contact withc. Have the kitchen staff prepare a nut-free saladTrue or False3. If a guest tells you that he or she is experiencing an allergic reaction, the first thing you should do is find out how it could have happened.How Could This Happen?4. Statler is serving Little Big Red Sliders and a guest asks for one without cheese because she has a milk allergy. You return to the kitchen and ask for a slider that doesnt have cheese. You deliver that slider to the guest. The guests then suffers an allergic reaction. How did this happen?