How can food science professionals teach culinary students about food allergies and sensitivities?

In the case of food intolerance, the body does not have or no longer has the necessary capacity to digest a specific substance, such as lactase deficiency. Because the symptoms are similar to those of an allergy, there is often a tendency to refer to it as a "food allergy." Allergies are wrongly attributed to all kinds of eating disorders, such as bloating from eating legumes, lactose intolerance or poisoning after eating spoiled fish. The term allergy is reserved only for reactions involving the immune system. The frequency of true food allergies is estimated to be at least 2% to 8% of the adult population. Typically, allergic reactions to food are episodic, as long as it's not a staple food like eggs or milk.

A food intolerance or sensitivity can give you a a migraine so bad you wish you were dead where as a food allergic reaction can actually cause your death. There are many types of reactions for both but the difference with food allergies and what makes them a legal disability in the US is the ability to cost someone their life.

A food allergy triggers an immune response. Even small amounts can cause a life-threatening situation which is why cross-contamination is so important to understand and avoid. A food intolerance can cause less severe effects like digestive issues or hives. However, even though they may not be life-threatening they can seriously impact the individuals health for many months to come. For example, exposure for someone with celiac disease can trigger a cascade of problems including inflammation, pain, mental confusion, and fatigue. Neither response should be taken lightly.

Start by using the right term....its cross contact NOT cross contamination. The reason that matters is in contamination cooking out a pathogen can help make a food safer. That is NEVER the case with a food allergen. Great place to start folks. On every level.

Cross-contamination or cross-contact is very serious with only a trace amount being enough to cause a reaction. Separate potential sources as far apart as possible. A splash, knocking a food serving dish, or dropping something is enough to cause cross-contact. Don't rely on simply washing a utensil or wiping off a cutting surface. Always use new utensils or cutting boards that have gone through a sanitizing wash. A cloth used over and over again simply spreads contamination.

Alternate ingredients may carry the same or similar degree of risk. For example, almond or soy milk instead of dairy milk can trigger a severe reaction. If you are going to teach substitutions, ensure that culinary students understand the pros and cons of the substitutions in addition to the change they create in flavors or cooking requirements. If substitutions are going to be made, it's important that the changes be consistent across the menu of the organization.

Consider reaching out to an allergy association for contacts to discuss how they can improve their knowledge and procedures by talking to allergic individuals or parents of allergic children.

When I was teaching, I ended classes by asking to share knowledge and experiences. I challenged participants to list biological, chemical and physical contaminants. I divided the class into teams and had them write a plan for storing cleaning chemicals and supplies. I asked students to share stories about food allergies and reactions they may have experienced.

Food allergy training refers to the education and training provided to individuals who work in the food industry, such as chefs, servers, and food handlers, on how to identify and manage food allergies. The training is designed to help prevent allergic reactions in individuals with food allergies who consume food prepared or served by these individuals. Food allergy training can be provided through in-person or online courses, and may be required by law or recommended by industry associations. The number one and first food allergy program is the AllerTrain program by MenuTrinfo.