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RESTAURANTS AND ALLERGY PROTOCOLS

The Centers for Disease Control and Prevention (CDC) says the restaurant industry isn’t doing enough to protect diners with food allergies.

About 30,000 Americans go to the emergency room annually, and cause 150 to 200 deaths a year.

To investigate what’s going on, the CDC interviewed personnel from 278 restaurants across the U.S. about their food allergy practices. Only 44 percent of managers, 41 percent of kitchen workers and 33 percent of servers reported receiving food allergy training, and what to do if a patron has a food allergy.

The CDC calls for the staff of all restaurants to receive food allergy training. Also, restaurants should provide an ingredient list for all menu items. The survey found that 55 percent of establishments do so for all or most menu items and 18 percent reported listing ingredients for some items. Like us on Facebook.

Source: Allergic Living, Summer, 2017, p.54.