Today’s Presenters - Food Allergy Research & Education ?· consistent with ANSI-ASTM 2659. Additionally,…

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  • David Crownover National Restaurant Association

    Chicago, IL

    1

    Todays Presenters

    George Dahlman Food Allergy Research & Education

    McLean, VA

  • Food Allergens: Foodservice is

    the Missing Ingredient David Crownover

    2

  • The Average Food Allergy Familys Concerns:

    3

    Only dines at restaurants

    that can accommodate

    the family member with

    food allergies.

  • Restaurant Food Allergy Awareness

    4

    National Restaurant Associations contracted Product Evaluations

    to interview 225 foodservice operators. Participants were screened

    for being the purchase decision maker at the unit and for begin in

    charge of training staff members on food safety topics.

    Respondents completed a 17-minute interview, which covered three main

    topic areas:

    Importance and awareness of food allergens

    Current food allergen training practices

    Concept review and rating

    Employee certification program

  • Awaremess of Specific Food Allergens

    5

    99 97 93 92

    82

    69 62 60

    0 %

    20 %

    40 %

    60 %

    80 %

    100 %

    Peanuts Milk/dairy Wheat/gluten Shellfish Eggs Fish Soy Tree nuts

    Which of the following food allergens are you aware of?

    These operators were well aware of the eight major allergens, though one-third were

    unaware of Soy and Tree Nuts as allergens. On average, operators were aware of 6.7

    allergens.

    Base: 225

    Other allergens (from write in responses): Fruits 5% Vegetables 4% Chemical Ingredients 2% Sesame 1% Honey 1%

  • Though peanuts is rated as the most critical allergen for the

    foodservice industry overall, the wheat/gluten allergy was rated highest

    as most critical to my operation.

    6

    84

    76 71

    66

    51

    41 37

    34 34

    63

    41

    20 22 17

    12 9

    0 %

    20 %

    40 %

    60 %

    80 %

    100 %

    Peanuts Wheat/gluten Milk/dairy Shellfish Eggs Fish Tree nuts Soy

    Important to foodservice Important to my operation

    Which of the following food allergens are important to foodservice in general? to you/your operation? (from a pick list)

    Most important/critical (pick one) To foodservice 41 29 15 8 2 1 3 - To me/my operation 21 44 18 7 3 2 3 1

  • 7

    Survey* Conclusion

    87% Participants that said food allergy training is an extremely important topic.

    78% Participants have seen increased attention in the past two years from the industry.

    85% Participants that expect an increase in attention over the next two years. * Product Evaluations Inc. restaurant survey, 2012

  • Over half of these operators claim they are currently training their staff on the allergen

    topic. Non-commercial respondents are highly likely to train on this topic, while FSR

    Independents are lagging in adopting Food Allergen training.

    Those who do not train generally do not see the need for it for their operations.

    8

    57 60

    36

    66

    52

    88

    43 40

    64

    34

    48

    12

    0 %

    20 %

    40 %

    60 %

    80 %

    100 %

    Total (n=225) FSR Chain (n=50) FSR Independent (n=50)

    QSR Chain (n=50) QSR Independent (n=50)

    Non-commercial (n=25)

    Yes No

    Do you (or your organization) currently train staff on food allergens?

    I cover the basics/dont think additional training is needed 26% No reason/never really thought about it 24% Dont have any training programs/information to use 23%

    Dont serve allergen foods/not applicable to us 9% Dont have the budget for it/costs too much 2% Dont have time for this additional training 1%

    Why dont you conduct Food Allergen Training? (Open end response) Base n=96 (those not offering Food Allergen Training)

  • 9

    Over half of the operators that train on Food Allergens state their materials were created by

    themselves or their organization. Many claim they are sourcing informal

    materials/information from health departments and/or from the internet.

    54

    30

    49 49

    40

    31

    0 %

    20 %

    40 %

    60 %

    80 %

    100 %

    Created by me/ myorganization

    Sourced from outsideorganization

    Health department Internet/online resources Word of mouth/experienced-based information

    News stories

    What information or materials do you use to train staff about food allergens? (Base: Those currently training on allergens)

    Base: 129

    Formal Training Materials Informal Training Materials

  • 10

    The primary method for alerting patrons of food allergens is through staff (when they are

    asked). Secondarily, it is posted on the menu or somewhere else in the restaurant. 11% of

    these operators state they do not reference allergens at all/not applicable.

    76

    28

    17

    6 10

    1 0 %

    20 %

    40 %

    60 %

    80 %

    100 %

    Staff tells customers when they are asked

    Noted on menu It is posted in the restaurant where people can see it

    Other method I dont reference allergens at all

    Not applicable/we dont offer any foods

    with allergens

    How do you let your customers know about any allergens in your operation? (from a pick list with open end)

    Base: 225

  • National Restaurant Association Mission

    We exist to help our members the cornerstone of their

    communities build customer loyalty, rewarding careers and

    financial success.

    11

  • Restaurant Challenges

    12

    Lack of awareness and

    understanding in and out of

    the industry.

    Myths about food allergies

  • Restaurant Challenges

    13

    Not always serving the

    same thing.

    Menus can change rapidly,

    sometimes daily.

  • Restaurant Challenges

    14

    Preparation real estate is a premium

  • The Market has Potential

    15

    Number of children with food allergies increased 50% from

    2000-2010. *

    Global market for food developed for those with food allergies

    and intolerances is expected to grow more than $26.5bn over

    the next five years. **

    Estimated increase in revenue and profit from 10-25%.***

    *CDC May 2013

    **Global Industry Analysts (GIA) report 2012.

    ***Paul Antico Restaurant Nutrition May, 2011

  • The $ Math

    16

    15,000,000 people with food allergies

    Conservative est. 20% require reasonable accommodation

    x 3 (average family size)

    x $50 average check

    $45,000,000 in potential lost revenue/week

    6,000,000 children with food allergies

    Conservative est. 10% require reasonable accommodation

    x 10 (average special occasion party size)

    x $150 average annual spend on special occasion

    $900,000,000 in potential lost revenue/year

  • Introduction

    17

    Introduction ServSafe, in partnership with Food Allergy

    Research & Education (FARE), created the

    ServSafe Allergens Online Course to make

    restaurant dining safer for the 15 million

    Americans coping with food allergies.

    TOGETHER, WE ARE PROVIDING RESTAURANT PERSONNEL WITH

    EVIDENCE-BASED EDUCATION, TRAINING AND RESOURCES.

  • ServSafe Allergens Online Course

    18

  • Course Topics

    19

    FRONT OF THE HOUSE

    OPERATIONS

    Course Topics

    UNDERSTANDING FOOD ALLERGIES

    Defining food allergies

    Recognizing symptoms

    Identifying allergens

    Dangers of cross-contact

    Proper cleaning methods

    Proper communication

    Preventing cross-contact

    Workstations and self-

    serve areas

    Special dietary requests

    Dealing with emergencies

    BACK OF THE HOUSE OPERATIONS

    Importance of food labels

    Handling food deliveries

    Proper food preparation

    Cleaning and personal

    hygiene

  • ServSafe Allergens Online Course

    20

    Uses avatar to lead student through course.

    Navigation is from one room to another instead of a

    click button.

  • ServSafe Allergens Online Course

    21

    Various activities are introduced to facilitate

    retention.

  • ServSafe Allergens Online Course

    22

    Finally, they get a chance to celebrate completion of the

    course before taking the exam.

  • FoodAllergens.com

    23

  • The FARE Restaurant Campaign

    George Dahlman

    Vice President of Advocacy

    www.foodallergy.org

  • Massachusetts Experience

    Passed in 2009, Massachusetts implemented a new law that raised awareness and accommodation of food allergic patrons. The provisions include:

    Display an educational poster in the employee work area covering allergens and related issues;

    Display on menus, menu boards or at the point of service the following Before placing your order, please inform your server if a person in your party has a food allergy; and

    Have at least one certified food protection manager to have a food allergen awareness training certificate.

    25

  • Maryland Task Force

    26

    Maryland House Bill 9 Beginning March 1, 2014, a food establishment shall display

    prominently in the staff area of the food establishment a poster relating to food allergy awarenes