Food and Kitchen Safety

Provides basic consumer health information about the development of allergies in children and adults; foods, food additives, airborne allergens, chemicals, and environmental triggers of allergic reactions; and facts about allergy testing, treatment options, prevention tips, and coping strategies. Includes index, glossary of related terms, and other resources.

Most people take eating for granted - but for some, eating can be downright dangerous. Thirty thousand Americans are hospitalized each year due to an allergic food reaction and peanut allergies in American children doubled from 1997 to 2002. Between two and ten percent of children are affected by food allergies worldwide and adverse food reactions increased hospital admissions by five hundred percent in the United Kingdom during the past two decades. Asthma cases, a reliable indicator of food allergy susceptibility, increased one hundred percent during the last thirty years. While most people assume they have a food allergy, only a very small percentage of cases are a true food allergy.

This book includes an overview of food allergies as well as how to manage them in restaurants and food services. In addition, it provides information on safe work methods and worksheets to use for practice.

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry.

To some, food allergies seem like fabricated cries for attention. To others, they pose a dangerous health threat. Food allergies are bound up with so many personal and ideological concerns that it is difficult to determine what is medical and what is myth. Another Person's Poison parses the political, economic, cultural, and genuine health factors of a phenomenon that dominates our interactions with others and our understanding of ourselves. For most of the twentieth century, food allergies were considered a fad or junk science. While many physicians and clinicians argued that certain foods could cause a range of chronic problems, from asthma and eczema to migraines and hyperactivity, others believed that allergies were psychosomatic. ...

Over the past 20 years, public concerns have grown in response to the apparent rising prevalence of food allergy and related atopic conditions, such as eczema. Although evidence on the true prevalence of food allergy is complicated by insufficient or inconsistent data and studies with variable methodologies, many health care experts who care for patients agree that a real increase in food allergy has occurred and that it is unlikely to be due simply to an increase in awareness and better tools for diagnosis. Many stakeholders are concerned about these increases, including the general public, policy makers, regulatory agencies, the food industry, scientists, clinicians, and especially families of children and young people suffering from food allergy.

Food allergy is an inappropriate immune response to certain food components. Although its increasing prevalence over the past two decades and potentially fatal consequences have made food allergy a formidable public health issue, there has been no effective therapy to treat food allergy, and patients are compelled to resort to the strict avoidance of allergenic foods and must have rapid access to emergency care in the event of accidental exposure.

Be sure everyone in your school is prepared with the thorough and informative DVD and AccuTrain on-demand training program. In it you and your staff will learn the difference between a food allergy and a food intolerance. You will also discover how and where reactions can occur - ingestion, inhalation and contact. Learn about anaphylaxis and how to use an EpiPen® so if an emergency occurs in your school you and all your staff will be prepared.

Discusses the role of food service employees in avoiding food allergic reactions, procedures for serving food allergic guests, and the effective management of food allergens in food service situations.

For millions, food allergies create severe problems. This video explains the difference between food allergy and food intolerance, including symptoms and ways in which they can be relieved. The eight most common food allergens are covered as well as how to create a response plan in case of an allergic reaction.