David Crownover National Restaurant Association
Chicago, IL
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Today’s Presenters
George Dahlman Food Allergy Research & Education
McLean, VA
Food Allergens: Foodservice is
the Missing Ingredient David Crownover
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The Average Food Allergy Family’s Concerns:
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Only dines at restaurants
that can accommodate
the family member with
food allergies.
Restaurant Food Allergy Awareness
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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
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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”.
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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
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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.
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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/don’t think additional training is needed 26% No reason/never really thought about it 24% Don’t have any training programs/information to use 23%
Don’t serve allergen foods/not applicable to us 9% Don’t have the budget for it/costs too much 2% Don’t have time for this additional training 1%
Why don’t you conduct Food Allergen Training? (Open end response) Base n=96 (those not offering Food Allergen Training)
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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
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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
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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 don’t reference allergens at all
Not applicable/we don’t 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.
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Restaurant Challenges
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Lack of awareness and
understanding in and out of
the industry.
• Myths about food allergies
Restaurant Challenges
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Not always serving the
same thing.
• Menus can change rapidly,
sometimes daily.
Restaurant Challenges
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Preparation real estate is a premium
The Market has Potential
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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
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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
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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
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Course Topics
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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
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Uses avatar to lead student through course.
Navigation is from one room to another instead of a
click button.
ServSafe Allergens Online Course
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Various activities are introduced to facilitate
retention.
ServSafe Allergens Online Course
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Finally, they get a chance to celebrate completion of the
course before taking the exam.
FoodAllergens.com
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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.
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Maryland Task Force
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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 awareness that includes information regarding the risk of an allergic reaction.
• A Task Force to Study Food Allergy Awareness, Food Safety, and Food Service Facility Letter Grading…..charged with:
Study and make recommendations regarding: • Food allergy awareness and food allergy training for food
service facilities in the State • The most common food allergies and issues related to food
preparation and cross–contamination in food service facilities
• Existing and planned food allergy training material, programs, and certifications
• Food allergy awareness and training mandates for food service facilities in other states
• Legal issues related to food allergens, including potential civil liability, compliance with the Americans with Disabilities Act, and negligence issues;
Maryland Task Force Recommendations
The Task Force recommends that:
1. By 6 months after implementation, food service facilities display on their menus, menu boards or at the point of service the request that Patrons with known food allergies notify their server of the allergies, prior to ordering food;
2. Food service facilities have available at all times, on their premises, a member of the staff, who has taken a Departmentally approved allergen awareness training course and passed an accredited test, for consultation with Patrons to discuss meal options so as to minimize potential allergen risks. The timing for this requirement is to be established by DHMH in regulation;
3. The Department of Health and Mental Hygiene provide and post on its website a list of acceptable third-party online and in-person food allergen awareness training courses consistent with ANSI-ASTM 2659. Additionally, the Department will also list resources for restaurants and consumers to learn more about food safety and food handling protocol as it relates to food allergies.
4. The Department will initiate tracking of food allergy reactions as new resources are made available to the Department to do so.
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Campaign Components
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“Setting The Table”
• Restaurant Policy Task Force
• Development of Model Bill
• Position/Supporting Documentation
• State Leadership Teams
Restaurant Legislation
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Model Bill Provisions • Menus and menu boards the request that
patrons with known allergic responses notify their server, prior to ordering food, of their allergies.
• Have available at all times a member of the
staff, who has taken and passed an approved allergen awareness training course.
• Include allergen awareness in their staff training and include procedures for the handling of food allergic patrons as part of their standard operating procedures.
Restaurant Legislation
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Model Bill Provisions (cont) • Foodservice facilities prominently display
allergen awareness posters in the food handling areas of the facility.
• The state Department of Public Health
systematically track and report on food allergy reactions from both restaurants and patrons.
• FARE recommends that the state Department
of Public Health designate voluntarily participating restaurants as “Food Allergy Friendly” and maintain a listing of these restaurants on its website.
Mobilize Grassroots Advocates
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Target States
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• California
• Illinois
• Michigan
• New York
• New Jersey
• Maryland
• North Carolina
• Florida
?’s
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Our Next Webinar
Safe & Sound: Relationships, Dating and Intimacy Challenges Associated with Having Severe Food Allergies
Kristen Kauke, LCSW
Author, Growing Up Ben Wednesday, February 12
1:00 – 2:00 PM ET Member registration opens
Friday, January 10.
Open registration begins Monday, January 20.
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