Food Protection Trends - September 2008 - (Page Cover3)

Take Action T ake to Prevent an Allergic Reaction to Prevent on Know the Most Common Food Allergens Know the Most Just think… Just think… Prevent Food-Allergen Wise Mistakes kes Six Six Employees Wise Dairy Soy Products Soy Products Peanuts & Wheat Eggs & cts Egg Products Tree Nuts Wheat Dairy Fish & Milk & Shellfish Products Common E Eg Avoiding CrossAvoiding Contact Contact Communicating Cross- with the Customer To avoid crossT o avoid cross- Careful and effective communication contact: wash, rinse contact: wash, rinse with the customer and kitchen and sanitize allsanitize all utensils and utensils staff is the best before each use, wash each use, wash before way to protect the hands and change gloves hands and change gloves customer. before prep, and use separate equipment and use separate equ before prep, Avoid a lifefor customers with food allergies. for customers with food allergies. threatening situation by When Mistakes Happen When Mistakes Happen accurately describing The only acceptable way to correct a The only acceptable way to correc dishes, mistake made with a mistake made with identifying ingredients, special order is to have special order is to s. and suggesting simpler menu items. the kitchen remake the the kitchen rema order before orde it is served it to the t customer. c Symptoms of an Symptoms of an Allergic Reaction Allergic Reaction If a customercustomer is showing If a is showing symptoms of an allergic symptoms of an allergic reaction, you must call 911 reaction, you must call 911 or your local emergency local emergency or your number, stay with the number , stay with the customer until help customer until help ® arrives, and then arrives, and then ® complete an complete an incident report. incident report. Reproducible for instructional use only by permission. ® ® hts reser ved. v .0805 Restaurant Association Educational Foundation. All rights reserved. © 2008 National v.0805 are registered trademarks of the r license by National Restaurant staurant Association. National Food Safety Education Month, NFSEM logo, and ServSafe logo are registered trademarks of the National Restaurant Association Educational Foundation, and used under license by National Restaurant Association Solutions, LLC, a wholly owned subsidiary of the National Restaurant Association.

Table of Contents Feed for the Digital Edition of Food Protection Trends - September 2008

Food Protection Trends - September 2008 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Controlling Staphylococcus aureus on Beef and Sheep Carcasses in Australia Fatal Food Allergy Reactions in Restaurants and Foodservice Establishments:�Strategies for Prevention New Members Updates News Industry Products Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - September 2008

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