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Abstract

This paper looks into a background of food allergies and the seriousness of them along with the importance of restaurants taking responsibility. The procedures used in pizza chains in terms of layout of menus, training, service procedures and kitchen procedures are discussed to give an understanding of the current situation. Potential long term issues are also presented and discussed with suggestions on how pizza chains can survive such issues. Recommendations for all aspects of food service industries are made in terms of what is best for both the restaurant and the customer.
When we refer to the term Food allergy we are referring to when the body’s immune system has an adverse response to the ingestion of a food protein as it mistakenly recognises the food as a threat to the body. Although the majority of allergies result in no adverse affects it must be understood that the severity of reactions vary and in some cases can be fatal. Anaphylaxis is a very serious reaction to a food allergen which can result in falling of blood pressure and severe shock and can be potentially fatal. The food which causes the allergy is referred to as the allergen. The Food Standards Agency (FSA) state that there are 14 different types of food allergens (see appendix 1) which must be indicated on pre-packed foods. However there is no legal legislation which refers to specific policies in how restaurants deal with allergies. “Under section 14 of the Food Safety Act 1990 businesses must not ‘sell to the purchaser’s prejudice any food which is not of the nature, substance or quality demanded by the purchaser’ and under section 15 of the same act, businesses must not falsely describe or present food.” It has been estimated that 1-2% of children and 0.3-0.5% of adults in Britain suffer from allergies in comparison to the 20% who perceive themselves to have an allergy. Similarly, in the U.S estimations of 2.9% of adults and 3.5% of children are allergen sufferers. It must be questioned whether restaurants have sufficient procedures in place in order to ensure food served to those with allergies are 100% safe. Massachusetts was the first state to pass a recent law in summer 2010 stating basic requirements for restaurants to follow regarding food allergens. (see appendix 2) Firstly all menus must state to inform server of any allergens in the party, secondly all kitchens must display food allergy awareness posters. Furthermore, yet to take affect are two further rules; all restaurants must have a ‘certified food protection manager’ on duty at all times and finally there is yet to be a set criteria finalised which restaurants will be obliged to follow.Although it can be said it is excellent that Massachusetts has been proactive in terms of controlling allergies in restaurants, as this law is one which has been inputted recently there is little
feedback which means its success cannot be judged. It can definitely be said that allergens are clearly being taken more and more seriously however such steps should be in place all around the world.

Food Allergens
State urges food allergy safety in restaurants
Packaging
Cleaning
Storage
Monitoring and review
Production
In the body
On the label
Staff
Ingredients
Packaging
Cleaning
Storage
Monitoring