Food allergies in restaurants
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EmailTips for keeping safe when eating out with food allergies.
Food allergies have become increasingly more common among both adults and children in the United States. Between 1997 and 2007, there was an estimated 18 percent increase in allergies among children. It is also estimated that 4 percent of adults in the United States have allergies, with more than that having some sort of food intolerance.
Because of this increase in cases, it is important that restaurants are up to date on how to safely accommodate and serve their customers. Unfortunately, many establishments have proven to fall short. According to a study done in the Journal of Foodservice Business Research, a significant percentage of food allergy reactions occur in commercial restaurants. Although most establishments are fully aware of food allergies, many do not have the proper training to deal with allergies. Some of the specific contributors that lead to food allergy reactions in restaurants include cross-contact, miscommunication and ingredients that are not accounted for. There are also barriers to providing a safe environment for customers with allergies. These barriers include:
- a lack of knowledge and training
- a fast-paced work environment
- negative attitudes among food preparers
The survey in the study cited above was conducted to access the knowledge and awareness of food allergens in restaurants. A total of 110 individuals participated in this survey and 98 percent of them were managers, chefs or owners. More than 80 percent of them lacked an understanding about listed allergens on a food label, and more than half thought that a food allergy was the same as food intolerance. 38 percent disagreed that restaurants should be responsible for asking customers about their food allergy needs. Perhaps the most concerning statistic was that 43 percent indicated that some food allergies pointed out by customers were not true.
Although only one study, these findings suggest that a lack of knowledge and training in the food service industry could be contributing to an increase of allergic food reactions. In addition to proper training, it is perhaps more important that restaurants place a priority in accommodating these customers. It is encouraging that steps have been taken to improve, such as the FDA recommending that all establishments have someone in charge that is trained in food allergies during all hours of operation. Michigan passed Public Act 516 to ensure someone on staff is trained in food allergies.
For customers with allergies, it is important when eating out to make a point to inform the staff of any allergies or intolerances they have and ask for descriptions of items on the menu. In this way, the customer is better informed and can make choices based on the information they receive. Trained restaurant employees and customers with food allergies can work together to make eating out a safe and enjoyable experience.
If you would like more information about food safety, contact your local Michigan State University Extension office.
