Allergies linked to many types of food and food ingredients are becoming a significant problem for many individuals and families. First, the identification of a particular food allergy is difficult and then important adjustments must be made to lifestyle and eating habits to avoid a reaction which can be anywhere from barely noticeable to major and life threatening. Keeping these problems in check requires detailed meal planning and careful preparation. Of course, the best place to control what you or your family eats is to eat at home.
In the United States these days, all families are accustomed to eating out for special occasions, to enjoy a variety of food cultures or just because their demanding schedules limit time for home prepared meals. The reality is that eating out at restaurants increases the risk of encountering a food that would cause an allergic reaction. I have been a restaurant inspector with the state of New Mexico for about 5 years and have observed numerous situations in restaurant kitchens that could put an unsuspecting patron at risk, even if they identify their allergy to a waiter or the chef. Primarily I am referring to accidental cross-contamination and a lack of knowledge in the food service industry regarding food allergies.
When I conduct a restaurant inspection, I have been trained to observe good food safety practices, correct any poor habits I observe through education and enforce state regulations when necessary. I am particularly cognizant of the food allergy issue because, in my mid-20’s, I developed a mild allergy to raw carrots (cooked are no problem) then years later my daughter developed a major tree nut allergy. I would like to provide some real life examples of what I’ve observed and offer some suggestions to help reduce the risk of accidental exposure.
First, any type of food service establishment can have cross-contamination problems. I have inspected fast-food and full-service national chains, ethnic restaurants, Mom & Pop places and fine dining establishments complete with experienced culinary chefs. In one full-service chain I observed open-top containers on the salad prep table, one of which contained bacon bits, another raisins and the third sliced almonds. When I looked in the container with bacon bits, there were sliced almonds that had accidentally dropped in when a salad was hastily being prepared. Someone ordering a salad specifically without nuts would not be aware that the bacon bits had been in direct contact with sliced almonds. The chef or waiter would not necessarily be aware either.
At a very popular Asian buffet restaurant I opened the refrigerator in the kitchen to find an open container with sliced zucchini stored below an open container of raw shrimp. When I pointed out to the head cook that a shrimp had fallen into the squash, he didn’t think about any allergy concern and he stated that the zucchini was to be cooked. With most foodborne pathogens, proper cooking and holding temperatures greatly reduce the risk of illness, however the same is not true with an individual’s food allergy. Raw chicken that is sliced on a countertop where shrimp were recently prepared could create an unforeseen issue even after cooking.
Based upon my experiences, I would suggest that anyone with an allergy of concern should think beyond the food on the plate and also think about the probability that their food could have been in contact with an allergen. If someone with a seafood allergy goes to a restaurant specializing in seafood, there is probably a higher risk of exposure even if a steak or chicken dish is ordered. If a nut allergy is the issue, then a restaurant that serves lots of ice cream sundaes with nuts would have a greater chance of accidental cross-contamination. Nobody in the restaurant business would want to cause a customer to have a negative experience, but the chances of accidental exposure exist.
Remember that most regulating authorities, whether it is federal, state or local, and the food service industry are focused on the risk of foodborne bacterial and viral pathogens and in reducing or eliminating illness outbreaks that affect a group of people. Safety practices, such as sanitization and temperature control, do favorably impact these potential problems. While allergens are acknowledged and of concern to authorities and the food service industry, individuals should always increase their awareness and take extra caution when eating food prepared by others.
Smart Eats: For Foodies with Food Allergies 