ood safety systems are based on controlling biological, physical, and chemical hazards. Most consider the threat from biological hazards (bacteria, viruses, and fungi) the primary target of HACCPbased plans. While these are important, we can’t lose sight of physical and chemical threats. The risk of physical hazards being present in food and beverage supplies is real. Some are naturally occurring, such as bones in fish filets and stones in dried beans. Others are introduced from packaging materials and processing equipment (e.g., dull can opener blades).

Chemical hazards may be introduced in the form of pesticide and fungicide residues, as well as other chemicals contaminating the products during harvesting or higherlevel processing. Keeping chemicals used to control biological hazards and maintain cleanliness out of the food supply is accomplished by following storage procedures requiring distinct separation, clearly labeled containers, and comprehensive employee training in chemical usage.

Let’s look at another aspect of food safety programs related to chemical hazards that, in a worst case scenario, can result in death. Consider a few key questions:

• Can staff tell a guest what the ingredients are for each item served, including products not produced in-house?
• Can room service and other food and beverage staff respond confidently to guests' questions at all hours of the day or night?
• If a guest identifies him or herself as having an allergy to seafood, can your culinary staff prepare a chicken Caesar salad in the same area shrimp salad is prepared without the risk of cross-contact? What about a salad with chicken and a salad with shrimp for the same table?

While the prevalence of food allergies is low—about one percent of adults and three percent of children—they can pose a serious risk. Food intolerances are much more common. What is the difference? A food intolerance is a negative reaction to a food that may or may not be an immune system response. It can be caused by the absence of specific enzymes needed to digest a food substance or by the body’s response to certain food constituents, either natural or artificial. A food allergy is the body’s immune response to a specific protein (antibody) introduced into the system by ingesting a food or beverage. It may also be inhaled or introduced by skin contact.

With a food allergy, the body’s immune system reacts to the protein and releases chemicals including histamine into the bloodstream. The nose, throat, lungs, skin, and gastrointestinal tract are most affected. As an allergen travels throughout the body and reaches the skin, hives may be the visible sign. Itching in the mouth and difficulty swallowing may occur. When the allergen travels into the digestive tract, stomach, and intestines, symptoms including nausea, vomiting, diarrhea, and abdominal pain are likely.

When a guest ingests an allergen, the response can start out mild but progress quickly to lightheadedness and a drop in blood pressure. This drop in blood pressure is anaphylaxis, which can be fatal if not treated quickly. The early and correct administration of epinephrine is critical for treating anaphylactic reactions. Most reactions are not this severe but can still cause intense discomfort and even hospitalization.

Seven Common Food Allergens
When guests ask what ingredients are within menu items, there may be allergen considerations involved and severe consequences if they are misinformed. The following seven common food allergens cause approximately 90 percent of all food-related allergic reactions:

1. Tree nuts:Walnuts, pecans, almonds, cashews, and foods containing these products and their associated oils.
2. Peanuts: Includes products containing peanuts or produced in a facility that also processes peanuts.
   
   Do you have salads containing tree nuts or peanuts? Where do you store them, and how do you handle them in your preparation area? Is there a chance for cross-contact?
3. Eggs and egg proteins: Also includes label ingredients like albumen and ovalbumen, as well as powdered, dried, and cholesterol-free egg replacements.
4. Milk and milk products: Also includes products containing milk solids, lactose, caseinate, curds, and whey.
5. Fin fish and shellfish: Includes clams, mussels, lobster, shrimp, crab, and scallops.
6. Wheat: Includes wheat gluten, wheat starch, wheat germ, bran, and semolina. “Baker’s asthma” is wheat allergy that causes asthma. Persons with this asthmatic reaction can generally eat wheat flour but must avoid airborne flour particles.
7. Soybeans: Also includes soy-based products.

Cross-contact with these allergens (proteins) can trigger a reaction. They resist cooking heat, high-acidity levels, and stomach enzymes. They may be transferred by utensils, cutting boards, bowls, and pans. All surfaces must be washed and sanitized to prevent cross-contact. And keep in mind that cooking surfaces (e.g., griddles and grills); deep-fryer fat; and workers’ hands, clothing, and disposable gloves can also be sources of allergens and cross-contact.

There is no cure for food allergy. Strict avoidance of the allergen is the only way to prevent a reaction. Our responsibility is to know what is in products and to consistently be able to inform our guests. The seven potential hazards must be identified in all food and beverage products. Recipes and their ingredients must be reviewed and communicated to staff, especially service staff who are the front line of defense in protecting guests.

Informing Staff & Managers

• Note recipes that contain common allergens and have “allergen alert” sheets available.These should list each item and associated allergen(s) that are not obvious to the guest or staff. And ask your point-of-sale provider to include a lookup table within your information system, listing allergens in each item.
• Review all sub-components within the recipe. It is easy to overlook a milk product in a ready-made ingredient.
• Study the labels. Remove the labels from products and maintain a file. Check the labels often, as producers modify recipes and may not inform purchasers other than by changing the labels. This also holds true for products believed to be vegan or vegetarian.

Knowing the ingredients of menu items and monitoring the production process can help guests avoid allergic reactions and needless suffering.

Norm Faiola, Ph.D., is associate dean and associate professor, Department of Nutrition and Hospitality Management, Syracuse University. Email Dr. Faiola with questions or comments: nafaiola@syr.edu