MENU LABELING AND ALLERGEN LAWS FOR THE
MENU LABELINGAND ALLERGENLAWS FOR THERESTAURANTTRAINERBY BETSY CRAIG, ALLERTRAIN MASTER TRAINER & CEOMENUTRINFO, LLC
MENULABELING
What training is needed? Answering consumer questions Additional information upon request How did you come up with these numbers What to tell the health inspector What about substitutions No two hamburger patties are the exact same
FOODALLERGYLAWSWHERE & WHY ARE THESE LAWS POPPING UP
STATE BY STATE
MASSACHUSETTSFOOD AWARENESS ALLERGY ACT 2009 Restaurant Managers Online video Disclaimer Language Posted Poster DisplayedFood AllergiesWhat you need to knowMillions of people have food allergies thatcan range from mild to life-threatening.Most Common Food AllergensFood Allergieswhat you need to knowMillions of people have food allergies thatcan range from mild to life-threatening.PeanutsTree nutsFishShellfishEggsMilkWheatSoyAlways let the guest make their own informed decision.Most Common Food AllergensPeanutsTree nutsEggsMilkFishShellfishWhen a guest informs you that someone in theirparty has a food allergy, follow the four R's below:Refer the food allergy concern to the depart ment manager, or person in charge.Review the food allergy with the customer and check ingredient labels.Remember to check the preparation procedure for potential cross-contact .Respond to the customer and inform them of your findings.Sources of Cross-Contact:Cooking oils, splatter, and steam from cooking foods.Allergen-containing foods touching or coming into contact with allergy-free foods(i.e. a nut-containing muffin touching a nut-free muffin).Any food equipment used for the processing of allergy-free foods must bethoroughly cleaned and sanitized prior to use.All utensils (i.e.,spoons, knives, spatulas, tongs), cutting boards, bowls, pots,food pans, sheet pans, preparation surfaces.Fryers and grills.Wash hands and change gloves after handling potential food allergens.If a guest has an allergic reaction,call 911 and notify management. 2009 The Food Allergy & Anaphylaxis NetworkSoyWheatAlways let the guest make their own informed decision.When a guest informs you that someone in theirparty has a food allergy, follow the four R's below:Refer the food allergy concern to the department manager, or person in charge.Review the food allergy with the customer and check ingredient labels.Remember to check the preparation procedure for potential cross-contact.Respond to the customer and inform them of your findings.Sources of Cross-Contact:Cooking oils, splatter, and steam from cooking foods.Allergen-containing foods touching or coming into contact with allergy-free foods(i.e. a nut-containing muffin touching a nut-free muffin).Any food equipment used for the processing of allergy-free foods mustbe thoroughly cleaned and sanitized prior to use.All utensils (i.e.,spoons, knives, spatulas, tongs), cutting boards, bowls,pots, food pans, sheet pans, preparation surfaces.Fryers and grills.Wash hands and change gloves after handling potential food allergens.If a guest has an allergic reaction,call 911 and notify management. 2009, Updated March 2016, Food Allergy Research & Educationwww.mass.gov“Before placing yourorder, please informyour server if aperson in your partyhas a food allergy.”
Chef Ming Tsai worked for 5 YEARS Chef ordered a sandwich w/out breadfor his then-3-year-old son Davidbecause the toddler was allergic toseven of the eight most common foodallergens. Manager said, “We'd rathernot serve him" according to Tsai.From that day on, Tsai made it hismission to promote allergy awareness.He worked to accomplish theMassachusetts allergy safety bill. It haschanged the industry
MINNESOTA 2010 Saint Paul Only Poster Mandate Displayed Kitchen or Break room 7% Discount on License fees for Food Allergy Trainingwww.stpaul.gov
NEW YORKNYC & Westchester County 2011New York State S6425 Poster City and County Additional Poster Law Statewide 2018DEPARTMENT OF HEALTH AND MENTALHYGIENE - COMMISSIONER OF HEALTH ANDMENTAL HYGIENENOTICE OF ADOPTION OF A NEW CHAPTER 27(FOOD ALLERGY INFORMATION) IN TITLE 24OF THE RULES OF THE CITY OF NEW YORKwww1.nyc.gov
NEW YORKNYC & Westchester County 2011New York State S6425 Poster City and County Additional Poster Law Statewide 2018
RHODE ISLANDChapter 414 2012 -- H 7595 SUBSTITUTE A AS AMENDED Enacted06/22/12 Restaurant Managers On Line Video Disclaimer Language Posted Poster Displayedwww.rihospitality.org
So Danielle did something about it"She usually chooses not to eat at all,” said her older sister, Danielle Mongeau, 18. "She still wants to be part of itbecause she's in high school and just wants to be social and have a good time with her friends. It's a struggle that hasseriously affected her life."
MICHIGANPublic Act 516 - 2014 Poster and Disclaimer A Manager at ALL TIMES in State Approved Allergy Training. Exceptions and Special ListFood Allergy AwarennessThe Eight MajorFood AllergensMilkSymptoms of an Allergic ReactionEggs Loss of consciousnessFish Shortness of breathCrustaceanShellfishWheatSoybeansPeanutsTree nuts Itching or tingling in or around themouth, face, scalp, hands and feet Hives (welts) Wheezing or difficulty breathing Swelling of the face, eyelids,tongue, lips, hands or feet Tightening off the throat (difficultyswallowing) Sudden onset of vomiting, crampsor diarrheaIf a customer informs you of a food allergy: Refer the food allergy concern to the Person in Charge (PIC). Review the food allergy with the customer and check the ingredient labels. Respond to the guests request and inform them of your findings. Remember to check the food preparation procedures for ANY possiblecross contamination, which could include frying the item in question in thesame grease as an item that contains an allergen. If a food items is returned to the kitchen due to an allergen, DO NOTattempt to remove the allergen and send the food back. Trace amounts ofallergens can trigger an allergic reaction.Notify the Person in Charge immediatelyif a customer has an allergic reaction!www.michigan.gov/mda
VIRGINIAHB 2090 in 2015 State “mandates training standards that address food allergy awareness”
MARYLAND 2010 Statewide: Poster
MARYLANDMontgomery County 2016 CB33-16An 11 Year old boy goes on vacation to Massachusetts and County Council Passes Bill Requiring Restaurants To Have Employees withFood Allergy TrainingLegislation garnered support from those who suffer from severe allergies1 Person at ALL TIMES only ANSI accredited training- 1/1/18
ILLINOISHB 2510 ALL Restaurant Managers in the state required ANSI accredited training. Effective January 1, 2018 Enforcement July 1, 2018 .Pushed back to 2019?
New Jersey NJ A920 Statewide: Poster Effective January 9, 2018Food Allergieswhat you need to knowMillions of people have food allergies thatcan range from mild to life-threatening.Most Common Food AllergensPeanutsTree nutsEggsMilkFishShellfishSoyWheatAlways let the guest make their own informed decision.When a guest informs you that someone in theirparty has a food allergy, follow the four R's below:Refer the food allergy concern to the department manager, or person in charge.Review the food allergy with the customer and check ingredient labels.Remember to check the preparation procedure for potential cross-contact.Respond to the customer and inform them of your findings.Sources of Cross-Contact:Cooking oils, splatter, and steam from cooking foods.Allergen-containing foods touching or coming into contact with allergy-free foods(i.e. a nut-containing muffin touching a nut-free muffin).Any food equipment used for the processing of allergy-free foods mustbe thoroughly cleaned and sanitized prior to use.All utensils (i.e.,spoons, knives, spatulas, tongs), cutting boards, bowls,pots, food pans, sheet pans, preparation surfaces.Fryers and grills.Wash hands and change gloves after handling potential food allergens.If a guest has an allergic reaction,call 911 and notify management. 2009, Updated March 2016, Food Allergy Research & Education
New Jersey Ordinance O.2015-2018 Edison, NJ Menu Items Big 8, Sulfates, MSG April 2019
New Jersey
ConnecticutHB5158 At lest one Certified Manager on duty who has taken Allergen Awareness Training programapproved by the commissioner of public health Enforcement January 1, 2019
LOOKINGTO THEFUTURE
Whatstateisnext?At least 4 states have seen food allergy legislation for food service introducedand/or discussed in the last 18 months.
Tennessee ?Just 12 words added to the TennesseeFood Code could make dining outsafer for those with food allergies.And a Murfreesboro teenager islobbying to make that happen.As part of her Girl Scout Gold Awardproject, Central Magnet School juniorMolly Gilliland will meet with officialsfrom the Tennessee Departmentof Health to plead her case.Molly Gilliland
Non-School Access to Emergency EpinephrineActCredit:www.aafa.org
LEGAL IMPACTFOR FOODSERVICE
Current and Settled Cases Relating to FoodAllergies Restaurant in ColonialWilliamsburg Grocery Store in theSouthern US Bakery in MA Pret A Manger inLondonPlease seek help from your attorney if you have legal questions
Out of GREAT tragedy comes huge awareness andeducation
POLICYNO Policy IS a PolicyProcess to Implementthe PlanPOLICYPLANDISCLAIMERPROCESSPlan of ActionProvide Facts and WarningsAbout What You Serve
TRAININGOne Size DOES NOT Fit AllMaster TrainersOnlineMindful of Due DiligenceComplete Solution
ThankYou!Fort Collins, Colorado, USALat: 38.881397Long: -94.819130MenuTrinfo, 155 N College Ave Suite 200 Fort Collins, CO 80524Betsy@MenuTrinfo.com970-295-4370
Extras
The Power to Protect and Save LivesAllergenTrainingFood HandlerTrainingKitchenAuditsNutritional HelpDesk
IN THE NEWS In January 2016 incident .July 2017 Sent to Jury Trial .Still Pending
TOOLS FORYOU ANDYOUR TEAM
Most allergy-friendly large chains:Where doconsumers go topick a restaurant?Maggiano’s Little Italy(4.76 rating)Chipotle Mexican Grill(4.45 rating)Bertucci’s Italian Restaurant(4.43 rating) **Mellow Mushroom(4.37 rating)Longhorn Steakhouse(4.28 rating) **Most allergy-friendly small chains:Burtons Grill(4.83 rating)Flatbread Company(4.77 rating)Legal Sea Foods(4.58 rating)Weber Grill(4.52 rating) **www.allergyeats.com110 Grill(4.43 rating) **** Denotes restaurant chains that are new to the list this year
Did a gluten-allergic boy break the law taking food into Colonial Williamsburg tavern?July 2017Gluten Allergy“The Americans with Disabilities [Act] provides that places of public accommodationcannot discriminate on the basis of disability,” wrote Vargas. “A disability is defined by thelaw as a substantial impairment to a major life activity. Eating and breathing are major lifeactivities. A person with a serious autoimmune response to ingesting gluten has asubstantial impairment to major life activities including eating, breathing and standing.”As for state health code that governscompliance with food laws (section 5-421-270of Virginia Code), it does contain a provisionthat prevents restaurants from using or sellingfood prepared in an un-inspected homekitchen.
Approximately 6 million have food allergies
Longhorn Steakhouse(4.28 rating) ** Most allergy-friendly small chains: Burtons Grill(4.83 rating) Flatbread Company(4.77 rating) Legal Sea Foods(4.58 rating) Weber Grill(4.52 rating) ** 110 Grill(4.43 rating) ** ** Denotes restaurant chai
Mar 16, 2021 · Updated: 1/18/2019 MOLD, CANDIDA ALLERGEN CAALB Candida albicans Allergen MOLD, CHEESE TYPE CHEEM MOLD, CLADOSPORIUM ALLERGEN CLADO Cladosporium herbarum Allergen MOLD, HELMINTOSPORIUM HALODES HHAL MOLD, PENICILLIUM ALLERGEN PNOTA Penicillium notatum Al
www.hygiena.com 2 ALG-WP-3005-REVA White Paper Food Allergen Declaration, manufacturers and processors are required to identify Global Requirements In the United States, the FDA Food Allergen Labeling and Consumer Protection Act, 21 U.S.C. 2004 (FALCPA)5 identified the eight major food allergens which account for more than 90% of allergic reactions.
3. Allergen Risk Assessment, Management and Communication 10 3.1 Allergen Risk Assessment 10 3.2 Allergen Risk Management 14 3.2.1 General Principles 14 3.2.2 Manufacturing 14 People 15 Raw Materials and Supply Chain 16 Manufacturing Premises, Equipment and Processes 18 Cleaning 20 Packaging 21 New Product Development and Reformulation 21
allergen on environmental swabs and in some food products. 1. Reveal 3-D. The unique Reveal 3-D tests allow for rapid screening for the presence of low levels of allergen in clean-in-place rinse waters and environmental swabs with no additional equip-ment. The 3-D allergen tests utilize a three-line readout: a control line confirms the method has
allergen status of its products. Includes 15 different areas which can impact on the status of a food. Here you can find detailed information about assessing allergen risk at every stage of the process to make food. Can help inform your own allergen control plan. info.allergenbureau.net Easy Step-by-step Industry Guidance
If a customer asks which allergens are present in an item, help them to find the correct data in the allergen tables before they make their choice - remember it is the customer's choice. KEY: Allergen is present * Milk allergen from Whipped Cream (options available to customise without Whipped Cream) Cappuccino with Milk with Soya
C ITEM CONTAINS ALLERGEN M ITEM MAY CONTAIN ALLERGEN C/M ITEM HAS INGREDIENTS THAT CONTAIN AND MAY CONTAIN ALLERGEN KIDS MENU Kid's Plate C C C C Chicken Strips C/M M M M C M M M M M C/M M C/M Kids Grilled Chicken C C C Kid's Sirloin C/M C M C/M Cheesy Noodles C/M C C/M C
Food Labeling Guide September 1994; Revised April 2008; Revised October 2009 Guidance for Industry: A Food Labeling Guide . The Federal Food, Drug, and Cosmetic Act (FD&C Act) and the Fair Packaging and Labeling Act are the Federal laws . (e.g., the UPC bar code is not FDA required labeling). 21 CFR 101.2(e) 8. What name and address must be .
