Why is it important for food service operators to be allergen aware? What steps can they take to address the needs of guests with food allergies?

2. 15 million Americans, including
one out of every 13 children,
have a food allergy.
Students with celiac disease
and other food allergies are
protected by the Americans
with Disabilities Act.
The number of children with
food allergies increased by 50
percent from 1997 to 2011.
WHY WORRY ABOUT FOOD
ALLERGENS?

3. Websites like AllergyEats helps
diners find allergen aware
establishments.
A dining environment where
college students feel safe can
be appealing to prospective
students.
Proactive measures are
reassuring to parents,
particularly in K-12 food
service.
Just look at the news coverage
about #foodallergies
THE ALLERGEN AWARENESS
ADVANTAGE

4. Five Steps to Allergen Awareness
1. CREATE A PLAN

5. CREATE A PLAN
What tools and procedures are
needed to keep your kitchen
area compliant?

6. CREATE A PLAN
TOOLS
•Cookware / bakeware
•Serveware
•Signage
PROCEDURES
•Staff training
•Food prep
•Cooking and serving

7. 2. TRAIN YOUR TEAM
Everyone from the kitchen
team to the customer-facing
staff needs to be trained on
procedures for acomodating
guests with food allergies.

8. Resources
•FARE
•ServSafe
Training Topics
•The 8 most common allergens
•Allergy vs. intolerance
•Cross-contact
TRAIN YOUR TEAM

9. 3. Share Information

10. SHARE INFORMATION
A menu of allergen safe foods,
as well as labeling dishes that
contain the eight most
common allergens, will help
communicate with customers.

11. SHARE INFORMATION
Communication Aides
•Shelf talkers
•Signs and signholders
•Labels and food picks
From hubert.com

12. 4. USE COLOR CODES
Separating foods within the
kitchen (and dining room) with
color-coded products will help
eliminate cross-contact.

13. USE COLOR CODES
Allergen Kits simplify the task:
•Food Prep Kit
•Pizza Kit
•Baking Kit
•Cooking Kit
From Hubert.com

14. 5. CLEAN AND
SANITIZE FREQUENTLY
Allergen Awareness products
should be washed and
sanitized between each use.

15. AFTER
“Hubert showed us how to
merchandise the food with
smaller portions. Hubert
brought food presentation to
my plate and they delivered.
Students will comment about
how much better the food is,
but really the presentation is
the perceived increased value!”
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16. Contact us a
sales@hubert.com for
customized solutions.
Find more food safety
resources at blog.hubert.com.