Safety Matters

Can Someone Die From An Allergic Reaction To Food?

YES. People with a food allergy or food hypersensitivity experience an abnormal reaction in which the immune system overreacts to what is for most of us a harmless food substance. Chemicals are released within the body that cause affected skin areas to become red, itchy and swollen, blood vessels to widen and internal muscles to contract.

This is known as "Food-induced anaphylaxis" and is an allergic reaction so severe that it may cause death. The first signs may be a red rash and feeling of warmth. Light-headedness, shortness of breath and wheezing may follow. Then cramps, vomiting and diarrhea can occur. These symptoms may go away or be reversed by treatment. In a few cases, however, they may persist and lead to death. Any food is capable of causing anaphylaxis in a hypersensitive person, but the foods most commonly involved are peanuts, wheat, tree nuts, milk, eggs, fish and soy. Those at greatest risk for suffering from anaphylaxis usually also suffer from asthma.

The potential dangers posed by food allergies are in the back of almost every restaurateur's mind. Indeed, fatal and non-fatal allergic reactions to food can strike without warning, affecting customers and exposing owners to liability.

You don't need to be an expert in order to protect yourself and your customers from food allergy hazards. Here are a couple of key steps restaurateurs and staff can take to help patrons have a pleasant and safe dining experience.

• When asked about the ingredients in a food item, fully describe the item and its preparation, including any "secret" ingredients used.
• If you do not know that a menu item is free of an offending food substance, say so. Urge the customer to order some other item.
• Foods for allergy sufferers should be prepared and served with absolutely no contact with the threatening food. All cook and service ware must be absolutely clean if there is to be no contamination.
• Sauces, dressings and garnishes may cause an allergic response. Serve menu items to allergy sufferers as simply as possible. Sauces and garnishes should be served on the side.

It is important to educate your entire staff about food allergies and about the ingredients in your menu items. Still, a specific manager or chef during each shift should be designated to answer guests' questions about ingredients. The responsible staff member should speak directly to the guest whenever possible to avoid miscommunication.

When speaking to an allergy sufferer — particularly children — be attentive and concerned, but do not express sympathy. It is not appropriate to say, "How terrible it must be never to be able to eat such and such." For the allergy sufferer, that is simply a fact of life. An accurate, professional response to the inquiry is usually appreciated.

The National Restaurant Association has produced a booklet "What you need to know about food allergies" and a poster. Both may be ordered by calling (800) 482-9122.

Some information supplied by the National Restaurant Association