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Food Allergens an Allergen Is a Protein in a Food That Some People Are Sensitive To

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Food Allergens an Allergen Is a Protein in a Food That Some People Are Sensitive To Food Allergens An allergen is a protein in a food that some people are sensitive to. The immune system thinks that it is harmful and attacks the protein. This is called an allergic reaction. Symptoms of these reactions vary from mild to life threatening. A person could experience hives, swelling, stomach pain, and/or nausea. There could also be very serious respiratory reactions. Food allergies cannot be cured, and cooking cannot remove the allergen, so steps must be taken to manage the allergens. The major allergens are milk, soybean, peanut, tree nuts, fish, shellfish, wheat and eggs. In 2004, congress passed the Food Allergen Labeling and Consumer Protection Act (FALCPA). This law required that foods that include a major allergen must have a label that specifically names the allergen. This helps consumers who are allergic as well as food service operators who purchase products to use in their establishment. The FDA regulates labeling and product recalls. It also provides guidance for industry on the ways to manage allergens and implement allergen cross-contact controls. Cross-contact is when an allergen is accidentally introduced into a food that would not normally contain the allergen, such as using the same cutting board or knife that have come in previous contact with the allergen. Protecting customers should always be a priority in food service. Some establishments create separate menus for customers with allergies. Warning labels can be added to menu items with the major allergens. It is also helpful for staff to have a complete ingredient list for each menu item to make answering questions easier. Train everyone in the establishment on the major allergens and how to cook and serve food to customers with food allergies. Go over what to do if someone says they are allergic to something: Take it seriously. If a customer is asking about an allergen, they are trusting you to give them the correct information. Don’t guess ingredients or prep techniques. If you don’t know, how can you find out? Who can you ask? Could cross-contact have occurred? If there are not strict controls set up to make sure that cross-contact doesn’t occur, such as separate prep areas, cutting boards, and equipment, you cannot guarantee that cross-contact doesn’t happen. Tell the customer if you are unable to confidently answer. This allows the customer to decide the level of risk they are willing to take on. Hepatitis A and Food Workers Hepatitis A is a disease that inflames the liver and causes illness that can last up to 2 months. Some people relapse and are sick for up to 6 months. It can be spread through contaminated food products and infected food handlers. Food can come in contact with the hepatitis A virus while growing, being harvested and processed, during preparation or after cooking. Hepatitis A can even survive being frozen. Food handlers should prevent the spread of illness by washing hands, keeping bare hands off of ready-to-eat food and staying home if they are sick. The hepatitis A vaccine is a safe and effective way for food handlers to prevent getting and spreading the disease. Talk to your health care provider or pharmacist about vaccination. Find more information on our Snohomish Health District Hepatitis page. Prevent the Spread of Illness Many people get sick each year from food. This year, it is even more important to prevent this as much as possible. The Washington State Department of Health has determined that many cases of illness could be prevented by three main things: Proper handwashing Washing hands the right way, for the right amount of time, will remove the germs that can be so harmful. Make sure that every employee is using soap and warm water and scrubbing their hands for 10-15 seconds each time they wash. No bare hand contact Avoiding bare hand contact with ready to eat foods will prevent the spread of germs from a food worker’s hands to the food they are preparing. Make sure that every employee is using some type of barrier, such as gloves, utensils or deli tissue, when working with ready to eat foods. Excluding ill workers Removing or excluding workers when they are ill helps to keep the germs out of the establishment. Make sure that employees understand when and why they should stay home. Posting and going over the Snohomish Health District’s Restriction and Notification of Ill Food Workers sign will inform employees of what is expected of them. Clostridium botulinum Clostridium botulinum is a spore forming bacteria that causes Botulism. It is found in soil and water and can contaminate any food, especially fruits and vegetables. It can also grow in fermented fish and baked potatoes wrapped in foil. Clostridium botulinum grows without oxygen. It is able to produce a toxin when food is not kept out of the danger zone, which is very dangerous. This is why vacuum packaging may only be done with prior approval and canning is not permitted in food service establishments. People usually get sick 12-72 hours after eating the toxin. The symptoms are vomiting, diarrhea, weakness, difficulty in swallowing and double or blurred vision. This can end up resulting in death without medical treatment. To reduce the chance of illness, keep hot foods hot and cold foods cold. Make sure to cool foods properly. Use the shallow pan method and make sure that the food is uncovered and no more than two inches thick while cooling. Foods should be reheated quickly so they can reach 165° F within two hours. These measures keep food out of the danger zone (41° F - 135° F) as much as possible and reduce the amount of time the bacteria can multiply. It is also important to inspect canned food. Dents in cans can affect the seals, which mean the contents could be unsafe. Bulges might indicate that Clostridium botulinum has produced toxins in the product. The Centers for Disease Control advises wearing gloves and sealing the can in a plastic bag twice, taping it shut and placing it in the trash away from people and pets. Make sure to wash hands thoroughly after to prevent giving the illness to yourself or others. Certified Food Protection Manager By March 2023, the new food code will require each food service establishment to have a Certified Food Protection Manager (CFPM). This CFPM will need to have passed an American National Standards Institute (ANSI) approved food manager test. This is a list of the ANSI six approved courses that will meet that requirement. Two things to note about the new requirement: 1. The CFPM does not need to be on-site, so all managers do not need to be certified. You could have one person designated as the CFPM for the food service establishment or even several establishments. The CFPM would be responsible for training all the PICs and making sure there is Active Managerial Control. 2. A manager is not required to take a class, although it is encouraged. They are just required to pass one of the ANSI approved food manager tests. In-Person Food Worker Card Classes We are planning to bring back our regularly scheduled food worker card classes in October, unless rising COVID case rates prevent in person gatherings again. We will be offering one class in English and one class in Spanish each month. The classes will be held in our Auditorium to allow everyone plenty of space. The cost is still $10 and must be paid by cash or debit card after the class. You do not need to register ahead of time, but plan to arrive 15 minutes early to ensure time for parking and signing in. There is no admittance after the class starts. Class schedule beginning on October 5th, 2021: Spanish class - 11 am on the first Tuesday of each month. English class - 2 pm on the first Tuesday of each month. The class is located at 3020 Rucker Ave, Everett, WA 98201. Masks must be worn in the Snohomish Health District building, regardless of vaccination status. You must check in at the screening table and maintain physical distance from others in the building. For COVID vaccine information, go to our COVID Vaccine Info page. You can prepare for the class by reviewing the Food and Beverage Workers Manual in advance. Booklets and tests are available in a variety of languages. If you have any questions about our food worker card classes, email Leah Tax at [email protected] Notify Me Sign up to receive this newsletter using the Notify Me page. 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