Identification should include
- foods that commonly cause allergic reactions (e.g., shellfish, fish, milk products, eggs, wheat, soy products, tree nuts, peanuts)
- consequences of food allergies
- ways to help consumers avoid allergic reactions (e.g., provide information about foods that may cause allergic reactions; provide menu notations about any allergy-causing contents of each food offering).
Process/Skill Questions:
Thinking
- What theories exist about the origins of food allergies?
- What steps can a person with food allergies take to ensure his/her personal safety?
- What are the typical symptoms of an allergic reaction?
Communication
- What procedures should a food service employee follow in the case of an allergic reaction?
- How can food service operations alert customers about foods that may cause allergic reactions?
Leadership
- How can a food service establishment improve preparation and service techniques to prevent allergic reactions?
- Why should food service employees know about food allergies and allergens?
Management
- What steps has the U.S. government taken to standardize warnings about food allergens?
- How have these measures affected practices in the food service industry?