The kitchen world is always evolving and changing to fit the needs of the consumer and with that allergy awareness and knowledge is a must have skill for responsible cooks.
Adapt and survive: walking through a kitchen it is not uncommon to hear chatter and vocal communication. Everything from singing to pushing tickets a kitchen communication helps a ticket exit different sections of the line for one single pick up. Recently it is not uncommon to hear words like allergy alert, or allergy protocol with the increase of education on food allergies.
The FDA has identified the following 8 items as the most common food allergies identified in the United States:
- Shellfish
- Crustacean
- Seafood
- Peanuts
- Tree nuts
- Milk
- Dairy
- Soy
Other common alerts appearing in kitchens are dietary restrictions like Gluten, MSG, Vegetarianism etc. Allergy and sensitivity reactions can range from a simple discomfort to anaphylactic shock therefore each and every notice to the kitchen must be handled with extreme caution.
Cross Contamination is the larges cause of a reaction when allergens are concerned, Because of this allergy alert protocols are being utilized in responsible kitchens. The Restaurant establishment does note that they are not an allergy free kitchen and therefore a guest must consume at their own risk based on their allergies severity however the kitchen does follow a protocol to ensure that their visit is enjoyable and safe.
This Summer, Chef Services Group worked with Amy and Allan Delaney at The Skipper Restaurant and Chowder House to help educate their staff on Allergy awareness. As a cooperative action both the front of the house and back of the house staff were education on potential allergies and safe options on the menu.
“As a primarily summer location many of our guests are on vacation and we would like for them to feel comfortable and enjoy their meals with out the worry of being sick” says Amy
A strict allergy protocol was created and published that will help to minimize cross contamination by increasing communication between staff member’s and ensuring that allergy alert food is created in a safe sanitized environment then delivered fresh to the guest. An ingredient statement book now categorizes all of their menu items as well as their house signature sauces and identifies any of the potential 8 allergens to act as a reference tool and answer any guest questions.
For More information on how to convert your kitchen into an Allergy Responsible Atmosphere and educate your staff on the potential dangers of Cross contamination in an allergy situation please contact Chef Services Group
