Title: Identify common food allergies.
Course: Culinary Arts I (16052-I) > Section: Understanding Kitchen Sanitation and Safety

Identification should include

- foods that commonly cause allergic reactions, including The Big Nine (i.e., shellfish, fish, milk, eggs, wheat, soy, tree nuts, peanuts, sesame)
- 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 foods containing any allergy-causing ingredient).

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?

Teacher Resources:

- Accommodating Children with Special Dietary Needs in the School Nutrition Programs, U.S. Department of Agriculture (USDA)
- Training Services, MenuTrinfo
- Food Allergies, FDA
- Tap Series
- The ServSafe Allergens (online course), ServSafe