In the January/February issue of Hotel F&B (“Food Allergies: Knowing What You Serve Can Save a Life,” page 52), Dr. Faiola discussed food allergies at length, including the seven most common food allergens and steps for training staff and managers on the subject. Here, he finishes the discussion.

FALCPA
In 2004, the Food and Allergen Labeling and Consumer Protection Act (FALCPA) was passed. On January 1, 2006, the act took effect. It was passed in part to assist individuals with allergies in determining if a food product contains ingredients that may cause allergic reactions. Labels must contain wording in plain English with the common or usual name of the allergen. In the case of nuts and seafood, the law requires that the specific type of nut or species of fish be listed.

LATEX ALLERGIES
Natural rubber latex comes from processing a liquid found in tropical rubber trees. Protein in the rubber can cause an allergic reaction. Latex gloves contain a large amount of this protein. If the gloves are coated with powder (usually cornstarch), particles of the powder are sent into the air when removing the gloves. Inhalation of these particles may trigger an allergic reaction. Reactions can be mild to severe, ranging from itchy, red, and watery eyes or rash/hives, to chest tightness and shock. Cracks, sores, and raised areas on the hands are other visual cues to look for. Be sure to review the ingredients of disposable gloves and offer employees an alternative product.

OBSERVATIONS FROM THE ROAD: SAFE HERB GARDENS
Last October, I presented a food safety seminar at the NAFEM (North American Association of Food Equipment) national trade show in Atlanta. Over the five days I was in Atlanta, I enjoyed the hospitality of one of the city’s major hotels and dined in all of their food and beverage outlets at least once. I had breakfast there all five days. Overall, this property was extremely clean, and the staff was very professional. Hot food was hot, and cold food was cold, including the food on the breakfast buffet. My one observation and suggestion: If growing herbs, spices, or any type of edible plant life, it’s necessary to control them and be as responsible as we would expect any farmer or grower to be.

This is especially true if the selected growing area is in the front of the house. Leaves and/or shoots cut from plants and placed in a guest’s beverage must be protected from any type of potential contamination. The growing area and products should not be within reach of guests or used to support buffet pans of bread products. Keep in mind that plants can absorb contamination into their cellular structures, and fresh garnishes then become the source of bacteria into food products.

Norm Faiola, Ph.D., is associate dean and associate professor, Department of Nutrition and Hospitality Management, Syracuse University. Email Dr. Faiola with questions or comments: nafaiola@syr.edu.