Questions and Answers
What is a food allergy?
It is the immune system reaction to food when food eaten mistakenly considers it harmful which then releases chemicals for an allergic reaction.
How many people suffer from food allergies?
15 million
What is a food allergen?
It is the food's protein that causes the reaction.
What are the symptoms of food allergies?
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What triggers an allergic reaction to food?
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What is anaphylaxis?
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How many deaths happen in the United States due to food allergic reactions?
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Who is more prone to food allergies?
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How often do people visit the emergency room for allergic reactions?
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How many food items can cause allergic reactions?
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What are the BIG EIGHT allergens?
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What are symptoms for allergic reactions?
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Is there a cure for food allergic reactions?
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What is the popular medicine used in emergencies for food allergies?
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Food allergy affects which system?
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Food intolerance affects which system?
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What is gluten?
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What is a condition involving stomach digestive systems that is usually not life-threatening?
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A genetic disease that interferes with the absorption of food is called?
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What is gluten intolerance?
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A food allergy involves a person's what?
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What is cross contact?
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What is cross contamination?
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Personal hygiene can cause?
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What special care should you take when seating a person with a food allergy?
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What is the secret ingredient policy?
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How to take special orders for food allergies?
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How to identify special orders?
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How to confirm the special order with?
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What are the steps to serving the special order?
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What should you check with guests about?
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Study Notes
Food Allergies Overview
- Food allergy is an immune system reaction where the body mistakenly identifies food as harmful.
- It affects 15 million people in the United States.
- Children are more prone to food allergies, with 40% experiencing severe reactions.
Symptoms and Reactions
- Mild symptoms: rashes, hives, itching, or swelling.
- Severe symptoms: trouble breathing, wheezing, or loss of consciousness.
- Anaphylaxis is a serious, rapid allergic reaction that can be fatal.
- Allergic reactions can lead to 150 to 200 deaths in the U.S. annually, with half occurring in food service settings.
Emergency Response
- Individuals visit emergency rooms every three minutes due to food allergic reactions, totaling 200,000 ER visits yearly.
- The most common medication administered is epinephrine.
Common Allergens
- 160 food items can trigger allergic reactions.
- The "Big Eight" allergens include milk, eggs, soybeans, fish, tree nuts, peanuts, shellfish, and wheat.
Food Intolerance vs Allergy
- Food intolerance affects the digestive system and is generally not life-threatening.
- Celiac disease is a genetic disorder that affects food absorption, while gluten intolerance refers to issues related to gluten in grains.
Cross-Contact and Contamination
- Cross-contact occurs when allergenic proteins from one food mix with another.
- Cross-contamination is the transfer of harmful organisms from one source to another.
Food Service Best Practices
- Maintain high personal hygiene standards to prevent cross-contact.
- When seating guests with food allergies, clean and sanitize the table, remove condiments, and ensure utensils are safe.
- Follow the secret ingredient policy to disclose allergens in recipes.
- Special orders must be clearly marked and communicated to the kitchen, ensuring they are handled separately and accurately.
Post-Order Confirmation
- Confirm meal satisfaction with guests by asking if the meal meets their needs and if they have any concerns.
Safety Measures
- Serve special orders without any additional ingredients added unintentionally.
- Ensure sauces and sides are served separately and carry orders by hand to maintain separation from other meals.
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Prepare for the Food ServSafe Allergens Test with these flashcards. Each card covers key concepts such as food allergies, allergens, and their symptoms, providing a solid overview for better understanding and retention. Great for anyone looking to enhance their knowledge in food safety and allergen management.