Date: ___________ Location: ____________

AM or PM

Top 8 Food Allergies – Overview

Objective: Review the top eight food allergens, Bon Appetit naming practices, and what associates can do to minimize exposure

Outcome: Participants gain a greater understanding of top 8 food allergies

Top 8 Food Allergens

• What are the top 8 food allergens?
o Milk, egg, soy, wheat, fish, shellfish, peanuts, and tree nuts
• What are treatment options for people with food allergies?
o COMPLETE AVOIDANCE
• Does this café handle all of the top eight?
o DUC-ling – does not handle peanuts, tree nuts, or shellfish
▪ Because these three result in the majority of anaphylactic response
▪ Ingredient checks of all products used in café.
o Cox – handles all
▪ We SHOULD take extra precautions when handling peanuts, tree nuts, or shellfish due
to the fact those three are most likely to cause an anaphylactic response.
▪ Separate prep areas, storing these items away from café ingredients, proper cleaning
of utensils, proper handwashing.
o Rollins – handles all
▪ We SHOULD take extra precautions when handling peanuts, tree nuts, or shellfish due
to the fact those three are most likely to cause an anaphylactic response.
o Oxford – the café does not serve peanuts, tree nuts, or shellfish, but Oxpresso and
catering do.
▪ Because these three result in the majority of anaphylactic responses, we need to be
careful to ensure cross contact is prevented.
▪ Separate prep areas, storing these items away from café ingredients, proper cleaning
of utensils, proper handwashing.

• We title menu items in a way that brings attention to the top eight without saying
“contains” or “with” the allergen. This helps guests select foods safe for them to eat.
o Buttered green beans
o Soy and egg fried rice
o Zucchini casserole with a bread crumb topping
• All food allergies can’t attractively be used in the title of some menu items, which is why
guests are encouraged to ask.
o If asked and you are unsure be honest and get a manager.
o Let them make the decision about the food.
o Never say “it’s safe”, that is their choice.
• What you can do?
o When a menu sign or COR icons do not match what you prepared bring it to the
attention of a manager/chef.
o If someone asks you about food allergies, get a manager/chef.
o Ask questions about unfamiliar products.
 Date: ___________ Location: ____________

AM or PM

Top 8 Food Allergies – Cross Contact

Objective: Review cross contact prevention procedures and what to do in case a guest has an allergic reaction

Outcome: Participants gain greater understating of what to do to prevent cross contact and what to do in case a guest has an
allergic reaction

Review the Top 8 Food Allergens.

• What are the top 8 food allergens?
o Milk, egg, soy, wheat, fish, shellfish, peanuts, and tree nuts
• What are treatment options for people with food allergies?
o COMPLETE AVOIDANCE
Cross contact
• What is cross contact?
o occurs when an allergen is accidentally transferred from a food containing an allergen
to a food that does not contain the allergen.
o example: fryer oil
• What can be done to minimize cross contact?
o Have only the ingredients needed for one recipe at your work station at one time
o Clean and sanitize work stations
o Change gloves
o Wash hands
o Properly clean kitchen ware and utensils
o Properly clean small wares
• Role-play: steps taken when someone with a food allergy wants something from your
station?
o Clean and sanitize work area
o Remove gloves, wash hands, put on new gloves
o Grab CLEAN kitchen equipment; use a skillet on the grill station
o Use back-up ingredients that have not been out for service (ex: deli meat, cheese,
vegetables)
o Prepare in an separate area
o Do not touch allergen while handling their food, if you do immediately start over
o If you do not feel comfortable doing this, get a chef so they can prepare the guest’s
meal
• What do you do if someone asks about an allergen in a food you did not make?
o Get a manager
• What do you do when a guest has an allergic reaction?
o Get a manager
 Date: ___________ Location: ____________

AM or PM

Top 8 Food Allergies – Milk

Objective: Review the top eight food allergens, Review milk allergy: ingredients that contain milk- common and hidden, familiarize
associates with common names seen on café menus, how to prevent exposure and minimize cross contact

Outcome: Participants gain a greater understanding of food allergies

Review the Top 8 Food Allergens.

• What are the top 8 food allergens?
o Milk, egg, soy, wheat, fish, shellfish, peanuts, and tree nuts
• What are treatment options for people with food allergies?
o COMPLETE AVOIDANCE
Milk
• What ingredients would fall under milk?
o Milk
o Buttermilk
o Heavy Cream/Half and Half
o Butter
o Sour cream
o Cream cheese
o Cheese
o Condensed milk
o Powdered milk
o Yogurt
o This does not include soy milk, rice milk coconut milk, or other nut milks
• Hidden milk allergens?
o Pre-packaged waffle or muffin mixes
o Desserts
o Pita bread
o Used frying oil
• Naming
o Creamy tomato soup
o Buttermilk ranch
o Buttered broccoli
o Yogurt chicken masala
• Minimizing cross contact and exposure
o Have only the ingredients needed for one recipe at your work station at a time
o Properly wash and sanitize work stations
o Wash hands and change gloves between tasks
o Follow recipes; check prepackaged ingredients
o Read your menu and critically think about what ingredients were used
 Date: ___________ Location: ____________

AM or PM

Top 8 Food Allergies – Egg

Objective: Review egg allergy: ingredients that contain egg- common and hidden, familiarize associates with common names seen
on café menus, how to prevent exposure and minimize cross contact

Outcome: Participants gain a greater knowledge of food allergy – egg

Review the Top 8 Food Allergens.

• What are the top 8 food allergens?
o Milk, egg, soy, wheat, fish, shellfish, peanuts, and tree nuts
• What are treatment options for people with food allergies?
o COMPLETE AVOIDANCE
Egg
• What ingredients would fall under egg?
o Shell eggs
o Liquid egg
o Meringue
o Mayonnaise/Aioli
o Egg wash
• Hidden egg allergens?
o Desserts
o Pastries
o Prepackaged mixes
o Bakery items
o Meatloaf
o Battered foods
o Used frying oil
• Naming
o Egg fried rice
o Lemon meringue
o Cucumber tea sandwich with herb aioli
• Minimizing cross contact and exposure
o Have only the ingredients needed for one recipe at your work station at a time
o Properly wash and sanitize work stations
o Wash hands and change gloves between recipes
o Follow recipes; check pre-packaged ingredients
o Read your menu and critically think about what ingredients were used
 Date: ___________ Location: ____________

AM or PM

Top 8 Food Allergies – Soy

Objective: Review soy allergy: ingredients that contain soy- common and hidden, familiarize associates with common names seen
on café menus, how to prevent exposure and minimize cross contact

Outcome: Participants gain a greater knowledge of food allergy – soy

Review the Top 8 Food Allergens.

• What are the top 8 food allergens?
o Milk, egg, soy, wheat, fish, shellfish, peanuts, and tree nuts
• What are treatment options for people with food allergies?
o COMPLETE AVOIDANCE
Soy
• Ingredients would fall under soy?
o Soy sauce
o Tofu
o Tempeh
o Edamame/Soybean
o Soy milk
• Hidden soy allergens?
o Teriyaki sauce
o Vegetarian/Vegan proteins
o Hoisin sauce
o Panko bread crumbs
o Some brands of bread
• Naming
o Ginger soy vegetable medley
o Tamari(soy sauce) roasted chicken
o Hoisin roasted beef
• Minimizing cross contact
o Have only the ingredients needed for one recipe at your work station at a time
o Properly wash and sanitize work stations
o Wash hands and change gloves between tasks
o Follow recipes; check pre-packaged ingredients
o Read your menu and critically think about what ingredients were used
 Date: ___________ Location: ____________

AM or PM

Top 8 Food Allergies – Wheat

Objective: Review wheat allergy: ingredients that contain wheat- common and hidden, familiarize associates with common names
seen on café menus, how to prevent exposure and cross contact

Outcome: Participants gain a greater knowledge of food allergy – wheat

Review the Top 8 Food Allergens.

• What are the top 8 food allergens?
o Milk, egg, soy, wheat, fish, shellfish, peanuts, and tree nuts
• What are treatment options for people with food allergies?
o COMPLETE AVOIDANCE
Wheat
• What ingredients would fall under wheat?
o Flour
o Bread crumbs
o Bread/Dough
o Pita
o Flour tortillas
o Pastas
o Specialty noodles (udon, egg noodle, lo mein)
o Baked goods
• Ingredients with hidden wheat allergens?
o Pastries
o Hoisin sauce
o Soy Sauce
o Some bottled sauces
o Roux
o Meatloaf
o Gravy
• Naming
o Breaded catfish
o Breadcrumb topping
o Chicken and noodle soup
• Difference between a wheat allergy and gluten intolerance
o A wheat allergy is specific to wheat, some with this allergy can still consume rye and
barley. Someone with a gluten intolerance (or celiac disease) has an adverse reactions
to a protein found in wheat, rye, and barley known as gluten.
• Minimizing cross contact
o Have only the ingredients needed for one recipe at your work station at a time
o Properly wash and sanitize work stations
o Wash hands and change gloves between tasks
o Follow recipes; check pre-packaged ingredients
o Read your menu and critically think about what ingredients were used
 Date: ___________ Location: ____________

AM or PM

Top 8 Food Allergies – Fish and Shellfish

Objective: Review fish and shellfish allergy: ingredients that contain each- common and hidden, familiarize associates with
common names seen on café menus, how to prevent exposure and minimize cross contact

Outcome: Participants gain a greater knowledge of food allergy – fish and shellfish

Review the Top 8 Food Allergens.

• What are the top 8 food allergens?
o Milk, egg, soy, wheat, fish, shellfish, peanuts, and tree nuts
• What are treatment options for people with food allergies?
o COMPLETE AVOIDANCE
Fish/ Shellfish
• Does this café handle fish or shellfish?
o Answer varies based on location.
▪ DUC-ling – does not handle shellfish
▪ Cox - yes
▪ Rollins - yes
▪ Oxford - the café does not serve shellfish, but Oxpresso and catering can.
• What ingredients would fall under fish?
o Tilapia, cod, bass, rock fish, catfish, trout, salmon, tuna, anchovy
• Hidden fish allergens?
o Worcestershire sauce, some barbecue sauces, Caesar dressing, fish sauce
• What ingredients would fall under shellfish?
o Shrimp, crab, crawfish, lobster, prawns, mussels, oysters
• Hidden shellfish allergens?
o Many Asian inspired sauces, Thai cuisine, fish/oyster sauce
• Naming
o When fish is served it is an a main ingredient which is already a part of our plate
name- garlic roasted salmon
• Minimizing cross contact
o Have only the ingredients needed for one recipe at your work station at a time
o Properly wash and sanitize work stations
o Wash hands and change gloves between recipes
o Follow recipes; check pre-packaged ingredients
o Read your menu and critically think about what ingredients were used
o If using bottled ingredients read the label and ask managers/chefs questions, even if
it is an item regularly used in café. Companies change recipes all the time and do not
have to inform us when they do
 Date: ___________ Location: ____________

AM or PM

Top 8 Food Allergies – Tree Nuts and Peanuts

Objective: Review tree nut/peanut allergy: ingredients that contain each- common and hidden, familiarize associates with
common names seen on café menus, how to prevent exposure and minimize cross contact

Outcome: Participants gain a greater knowledge of food allergy – tree nuts and peanuts

Review the Top 8 Food Allergens.

• What are the top 8 food allergens?
o Milk, egg, soy, wheat, fish, shellfish, peanuts, and tree nuts
• What are treatment options for people with food allergies?
o COMPLETE AVOIDANCE
Tree Nuts and Peanuts
• Does this café handle peanuts or tree nuts?
o Answer varies based on location.
▪ DUC-ling – No, except coconut
▪ Cox - yes
▪ Rollins - yes
▪ Oxford - the café does not serve peanuts or tree nuts, but Oxpresso and
catering can.
• What ingredients would fall under tree nuts?
o Almonds, cashews, macadamia nuts, brazil nuts, chestnuts, pecans, pistachios, pine
nuts, walnuts
o Water chestnuts are a vegetable, not a nut
• Ingredients with hidden tree nut allergens
o Some pesto recipes, pastries, purchased items processed in a facility that processes
nuts, nut butters, trail mix, nut milks, gluten-free flours/baked goods
• What ingredients would fall under peanuts?
o Peanuts, peanut butter, some Asian sauces
• Ingredients with hidden peanut/ allergens
o Ground nuts, mixed nuts, peanut flour, purchased items processed in a facility that
processes nuts
• Naming
o Peanut curry (peanut)
o lime and coconut seared fish (tree nut)
• Minimizing cross contact
o Have only the ingredients needed for one recipe at your work station at a time
o Properly wash and sanitize work stations
o Wash hands and change gloves between tasks
o Follow recipes; check pre-packaged ingredients
o Read your menu and critically think about what ingredients were used