Title: Identify common food allergies.
Course: Family and Consumer Sciences Exploratory II (19904-9) > Section: Demonstrating Nutrition and Wellness

Identification should include

- the foods that commonly cause allergic reactions (e.g., shellfish, fish, milk products, eggs, wheat, soy products, tree nuts, peanuts)
- the 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 their 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?