Serving people with food allergies : kitchen management and menu creation

363 Pages·2011·8.15 MB·English

by  Joel J Schaefer

Serving People with
Food Allergies
Serving People
with Food Allergies
Kitchen Management
and Menu Creation
Joel J. Schaefer
CRC Press
Taylor & Francis Group
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Contents
Foreword xiii
Introduction: The Unpleasant Past Leads to a Bright Future xv
Author xxi
Acknowledgments xxiii
Part I Knowledge
Chapter 1 Food Allergies and the Food Service Industry 3
What Is a Food Allergy or Intolerance? 4
Facts and Statistics 5
Do Food Allergies Affect More Children Than Adults? 6
Food Allergy Statistics from Other Countries 7
Australia 7
Canada 8
Hong Kong 8
Japan 9
United Kingdom 9
Global Market Research Report 10
The Food Service Industry’s Responsibility 12
How Do Food Allergic Reactions Work? 14
Food Allergy Symptoms 16
Anaphylactic Shock 16
How Allergens Are Introduced to the Body 17
Methods of Allergen Introduction into Food 17
Treatment for Food Allergy 18
v
vI Contents
Food Allergies Today 19
Food Allergy Theories 19
Chapter in Review 21
Endnotes 21
Chapter 2 Major Food Allergens Revealed 23
Food Allergen Labeling and Consumer Protection Act 23
Consumer Advisory Statements 25
A Brief History of Good Manufacturing Practice (GMP) Regulations 27
Notice to Manufacturers 29
Statement of Policy for Labeling and Preventing Cross-Contact 31
Food Good Manufacturing Practices Modernization Working Group 31
The Food and Drug Administration’s 2005 Food Code 32
State Initiatives 37
Chapter Review 38
Endnotes 39
Chapter 3 Food Allergen Summary 41
Egg: The Versatile Ingredient 42
Egg Allergy Facts 42
Identifying Eggs on Food Labels 43
Definition of Common Egg By-Products and Derivatives 43
Milk: The Main Event 45
Milk Allergy Facts 45
Identifying Milk on Food Labels 45
Definitions of Common Milk By-Products and Derivatives 47
Peanuts and Tree Nuts Are Not the Same But Are Just as Deadly 49
Peanut and Tree Nut Allergy Facts 49
Identifying Peanuts on Food Labels 50
Identifying Tree Nuts on Food Labels 50
Fish and Shellfish 55
Fish and Shellfish Allergy Facts 55
Identifying Fish on Food Labels 55
Identifying Shellfish on Food Labels 58
Soy: The Manufacturers’ Ingredient 59
Soy Allergy Facts 59
Contents vII
Identifying Soy on Food Labels 59
Definitions of Common Soy By-Products and Derivatives 60
Wheat: Part of Every Menu 63
Wheat Allergy Facts 63
Identifying Wheat on Food Labels 63
Definitions of Common Wheat By-Products and Derivatives 63
Corn: Is It an Allergy or Intolerance? 67
Corn Is in Almost Every Processed Food 67
Identifying Corn on Food Labels 67
Chapter Review 69
Endnotes 69
Chapter 4 Special Diets 71
Autism 72
What Is Autism? 73
Autism Facts 73
Special Diets for Autism 74
What You Should Know about Serving an Autistic Child 74
Celiac Disease 75
Facts and Statistics 78
Symptoms 78
Gluten Defined 79
Are Oats Safe to Eat? 81
Gluten-Free Labeling 83
What You Should Know about Serving People with
Celiac Disease 86
Diabetes 87
Facts and Statistics 87
What You Should Know about Serving People with Diabetes 88
Lactose Intolerance 91
Symptoms 92
What You Should Know about Serving People with Lactose
Intolerance 92
Phenylketonuria (PKU) 92
What Is PKU? 92
Symptoms 94
What You Should Know about Serving People with PKU 94
vIII Contents
Preference Diets 95
An Overview of Vegetarianism 95
Vegetarianism Defined 96
Types of Vegetarians 96
Vegan 96
Reasons for Becoming Vegetarian or Vegan 97
Why Offer Vegan Options 97
What You Should Know about Serving People on a
Vegetarian or Vegan Diet 98
Chapter Review 99
Endnotes 99
Part II skills
The Real Life Experiences of Gina Clowes, Mom and
President of AllergyMoms.com 103
Chapter 5 Getting Started 105
Building a Communication Process 105
Designate a Person to Lead the Process 106
What Each Team Member Brings to the Table 107
Putting Together a Communication Team 109
Responsibilities 109
Preparing Communication Documents 110
Types of Documents 110
Appropriate Use of Words 113
Communication by Phone 121
Develop Easy to Understand Message Points 122
Monitor Feedback from Operators and Guests 123
Liability Cost and the Bottom Line 123
Communication Process Flow 124
Chapter Review 126
Endnote 126
Chapter 6 Service Management 127
The Guests’ Responsibility 128
Food Allergy Training 128
Contents Ix
The 4 R’s for the Front of the House 130
Step 1: Refer the Food Allergy Concern to the Chef,
Manager, or Person in Charge 130
Step 2: Review the Food Allergy with the Guest and
Check Ingredient Labels 133
Step 3: Remember to Check the Preparation Procedures
for Potential Cross-Contact 134
Step 4: Respond to the Guests and Inform Them of
Your Findings 135
Step 5: Delivering the Ticket to the Kitchen 135
Step 6: Preparing Food to Avoid Cross-Contact 137
Step 7: Picking up the Food from the Kitchen 138
Manager Duties 139
Chapter Review 140
Endnote 141
Chapter 7 Kitchen Management 143
HACCP Plan for Food Allergen Safety 144
Step 1: Develop Prerequisite Programs 145
Step 2: Group Menu Items by Allergens 153
Step 3: Conduct a Hazard Analysis 154
Step 4: Implement Control Measures for Critical
Control Points 155
Common Operational Steps 156
Step 5: Establish Monitoring Procedures for Kitchen
Preparation 162
Step 6: Develop Corrective Actions 163
The 4 R’s for the Kitchen 164
Step 1: Refer the Food Allergy Concern to the Chef,
Manager, or Person in Charge 164
Communicating with Guests before Their Visit 164
Preparing the Kitchen for Food Allergy Requests 166
Step 2: Review the Food Allergy with the Guest and
Check Ingredient Labels 167
Scenario 1: Visiting the Guest at the Table 167
Scenario 2: The Server Takes the Order 168
Step 3: Remember to Check the Preparation Procedure for
Potential Cross-Contact 169
Step 4: Respond to the Guest and Inform Them of
Your Findings 171
x Contents
Chapter Review 172
Endnotes 172
Chapter 8 Menu Creation 175
In the Test Kitchen 176
Sample Menus 190
Suggested Products for Styles of Service 196
Points to Remember 202
Part III Abilities
Chapter 9 Recipes for the Professional Kitchen 205
Recipe Conversion Formula 205
Staples for the Kitchen 206
Oil and Vinegar 206
Spice Mixes 210
Scratch Stocks 214
Stock types, ingredients, and procedures 214
The Seven Steps to Making a Stock 216
Breakfast 225
Condiments 239
Appetizers, Salads, and Salad Dressings 250
Soups and Stews 266
Manufactured Soups 267
Side Dishes 278
Entrees 289
Desserts 306
Kid Desserts 319
Appendix: Support Organizations, Books, Specialty Equipment,
and Index 327
Support Organizations 327
Resource Books 329
Cookbooks and Magazines 330
Magazines 331
Specialty Equipment—Chef Joel’s Recommendations 331
Index 333
I dedicate this book to the people who suffer from food allergies
and special diets that want to enjoy a safely prepared meal
with their family and friends in restaurants.