Sister Maureen
Shelby Santin
Sarah Goff
May 13, 2013
What are Food Allergies?
• The body perceives the certain food
protein as foreign and harmful.
• This produces a reaction to “protect”
the body.
• Some of these reactions could be lifethreatening.
8 Most Common Food Allergies
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Dairy
Peanuts
Tree nuts
Eggs
Soy
Wheat
Fish
Shellfish
Food Allergy Symptoms
• Mild: Not life threatening
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Hives
Eczema
Redness of the skin or eyes
Itchy mouth or ears
Nausea or vomiting
Diarrhea
Stomach pain
Nasal congestion or a runny nose
Sneezing
Slight dry cough
Odd taste in mouth
Uterine contractions
Food Allergy Symptoms
THESE REQUIRE MEDICAL ATTENTION
• Severe: could be life threatening
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Obstructive swelling of the lips, tongue or throat
Trouble swallowing
Shortness of breath
Turning blue
Drop in blood pressure (failing faint or confused)
Loss of consciousness
Chest pain
A weak pulse
Anaphylaxis
Anaphylaxis
• A serious allergic reaction that is rapid in onset and may
cause death
• Symptoms:
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Tingling, itchiness, or metallic taste in the mouth
Hives
Difficulty breathing
Paleness (from a drop in blood pressure)
Loss of consciousness
Swelling or itchiness of the mouth and throat
Diarrhea
Vomiting
Cramps and stomach pain
Confusion
Weak pulse
• Can occur between a few minutes to several hours after
consuming an allergen
How to Respond to Anaphylaxis
• Call 9-1-1 immediately
– Mention that someone is experiencing
anaphylaxis
• Remove the allergenic foods from the
mouth and/or skin
What are Food Intolerances?
• The body is unable to properly digest the
food protein
• Symptoms are related to the digestive
system
• Symptoms include nausea, gas, cramps,
abdominal pain, diarrhea, irritability,
nervousness or headaches
• Examples include lactose intolerance and
gluten intolerance
Gluten
• Natural protein of wheat that gives dough
its elasticity
• Found in wheat, oats, rye and barley
• The demand for gluten-free products has
grown from 2004 to 2012
Celiac Disease
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Auto-Immune Disease
Genetic
Reaction to gluten protein
Consumption of gluten could lead to
ulcers, mal-absorption of nutrients and
possibly death
Where is Gluten Found?
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Baked Goods
Sausages, pre-seasoned meats, deli meats
Soups, sauces, gravies
Salad dressing
Seasonings
Processed cheese spreads, powdered
cheese mixed
• Beer
• Anything that contains flour
Does it Contain Gluten?
CONTAINS GLUTEN
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Barley
Bulgur
Einkorn
Emmer
Farina
Farro
Graham
Kamut
Oats (if not certified gluten
free)
Rye
Spelt
Triticale
Breadcrumbs
Cereals
Durum flour
All purpose flour
Wheat protein
Whole wheat berries
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Semolina
Pasta
Soy sauce
Glucose syrup
Starch
GLUTEN FREE
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Amaranth
Buckwheat
Corn
Millet
Quinoa
Rice
Tapioca
Teff
Food Allergy/Intolerance Stats
• 18% increase in food allergies from 19972007
• An estimated 15 million Americans live
with food allergies
• Food allergies account for 30,000 hospital
visits and 200 fatalities each year
Prevention
• No cure for food allergies, the only
prevention from a reaction is avoidance.
Food Labels
Food Labels
Food Labels
Food Labels
Food Labels
Food Labels
How to Read a Label for a Soy-Free
Diet
• Some unexpected ingredients that
contain soy:
– Edamame
– Miso
– Soybean oil
– Soy sauce
– Tofu
– Textured vegetable protein
– Soybean
– Soy protein
How to Read a Label for a DairyFree Diet
• Some unexpected ingredients that
contain milk:
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Whey
Casein
Curds
Custard
Pudding
Sour cream and sour cream solids
Artificial butter flavor
Caramel
Chocolate
How to Read a Label for an Egg-Free
Diet
• Ingredients that contain egg:
– Mayonnaise
– Meringue
– Albumin
– Eggnog
– Pasta
How to Read a Label for a PeanutFree Diet
• Some unexpected ingredients that contain nuts:
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Artificial nuts
Peanut oil
Mandelonas
Coconut
Butternut
Pesto (UMD Dining pesto is nut-free)
Praline
Pistachio
• Peanuts are sometimes found in the following:
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Egg rolls
Enchilada sauce
Marzipan
Baked goods
Chili
How to Read a Label for a ShellfishFree Diet
• Types of shellfish:
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Barnacle
Crab
Crawfish
Krill
Lobster
Prawns
Shrimp
• Ingredients that may contain shellfish:
– Fish stock
– Seafood flavoring
– Bouillabaisse sauce
Students with Food Allergies
• Dining services is expected to provide
allergen, processing and ingredient
information
• Eating from home can cause anxiety
for those suffering from food allergies.
• Students rely 100 percent on dining
services for safe food options.
Lesley Judgment
• Lesley University was sued for not
providing gluten-free options.
• Rights protected under the American
with Disabilities Act.
• Food services need to provide “necessary
reasonable modifications…..to fully enjoy
the privileges, advantages and
accommodations of its food service meal
plan system.”
Maryland and Food Allergies
• One-on-one meeting with Sister Maureen
Schrimpe
• Allergy symbols on dining hall monitors
• “To go” items are labeled for allergens and
special diets
• Allergy information online and through
kiosks in the dining hall
• Gluten-free menus available
• Prepackaged allergen-free and vegan
desserts now available!
Causes of Food Allergy Reactions in
Food Service
1. Poor Communication
– Consumers may assume food ingredients
from previous experience with food item
– Allergy students want to feel normal and
may feel uncomfortable asking questions
– Servers need to take food allergy requests
seriously
Causes of Food Allergy Reactions
in Food Service (cont.)
2. Hidden Ingredients
• Sauces and mixed dishes
• Recent product recalls due to undeclared
food allergens
• Ex: peanut butter in egg rolls
Causes of Food Allergy Reactions
in Food service (Cont.)
3. Cross-Contact of Allergens
• Surfaces
• Handlers
• Plated food
Cross-Contact
• Unclean hands or gloves – wash hands before preparing a
allergy-free meal
• Splashed or spilled food- allergy free meal should be carried
by itself from the kitchen
• Trays- trays for allergy free meals should be washed with
warm soapy water first
• Garnishes- only chef or manager should garnish the plates
• Refilled serving containers- wash all containers before
refilling them with new foods
Cross-Contact
• AVOID using same utensils and equipment for
allergen-free food preparation.
• Even dust, crumbs or steam from a allergencontaining meal could contaminant an
allergen- free meal!

Alcohol wipes do not
destroy allergen
proteins; only hot,
soapy water destroys
these proteins!
High-Risk Foods for Cross-Contact
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Fried food
Desserts
Sauces
Pastry
Combination foods (stews and pot pies)
**Advise food allergy consumers that these
are high risk options.
Front of the House
• Refer food allergy student questions to a
manager or chef
• Be understanding, listen carefully
• Have area designated where student can
pick up food
• Send student’s information to Sister
Maureen for follow-up
Back of the House
• Inform guests of ingredients in
unexpected places
– Worcestershire sauce contains anchovies
and/or sardines
– Sweet and sour sauce may contain wheat
and soy
– Barbecue sauce may contain pecans
• If you’re unsure about allergy
information do not guess. Simply suggest
another menu option for which you have
information for
Real Life Situation
“I got a salad from Salad Sensations area, and I
was watching the man making it very carefully, as
usual. However, after taking a few bites of the
salad, I found a chickpea in it. I called the incident
to the attention of one of the managers, and he
merely suggested I get something else to eat
rather than taking steps to prevent this from
happening in the future. I just wanted to let you
know in hopes that the way this is handled can
change in the future.”
Spring 2013
Resources
• FARE: http://www.foodallergy.org/home
• http://www.nacufs.org/resourcesoverview
• “Food Allergy Training Guide for College
and University Food Services” The Food
Allergy and Anaphylaxis Network, 2005.
Thank You. Any
Questions?
Email me anytime at
schrimpe@umd.edu