Restaurants Should Never Take Food Allergies Lightly

While food service management may have an allergy accommodation program, it may never be fully instituted or fully communicated to the staff. The Model Retail Food Code, which was modified by the FDA in 2009, says that the “person in charge” of a food establishment must know and understand food allergens and make sure employees are trained on handling food allergy guests and recognize allergy symptoms.

Here’s just one example of why that training is so important. A 72 year-old man told his server he was allergic to seafood. She recommended he order the French fries. The restaurant was extremely busy, which means the kitchen was very busy as well. She served the fries and he ate them. Within 10 to 15 minutes, he felt sick and went to the emergency room. Shortly after he arrived, he died. The cause of death was attributed to anaphylactic shock due to a seafood allergy.

An investigation determined the fries were cooked in the same oil as calamari. The restaurant had written…