A tragic story about a family with a child who had food allergies and was killed after dining out at a restaurant. The life-threatening consequences of food allergies need the attention from both the food service establishments and educators who would influence the future food service professionals.
Introduction to Food Allergies (for Module 1)
The number of people with food allergies is increasing in the U.S. This video introduces basic concepts of food allergies and includes perceptions and attitudes toward accommodating consumers with food allergies in various segments of food service industry.
Experience and Challenges of Consumers with Food Allergies (for Module 5)
Consumers with food allergies and their families feel personal responsibilities to keep themselves or loved ones safe from food allergy reactions. In this video, a mother of a child with multiple severe food allergies shares her experience as she took care of her son from infancy to adulthood. Through her experience and other food allergy advocates, recommendations and strategies for food service establishments are provided to prevent and manage food allergy risks.
Food Allergy Prevention and Management in Restaurant (for Module 6)
In this video, prevention and management strategies for food allergy reactions in commercial restaurants are discussed. It takes great effort for restaurant professionals to create a culture for preventing food allergy reactions. Exemplary owners/operators of commercial restaurants share their commitment and strategies to satisfy and retain loyal consumers with food allergies in the industry.
Food Allergy Prevention and Management in School Food Services (for Module 6)
The incidence of food allergies in children is increasing in the U.S. In order to ensure a safe food service environment, school food service professionals should develop proactive plans, initiate standard procedures, and provide reasonable accommodations for children with food allergies.
Food Allergy Prevention and Management in College and University Food Services
(for Module 6)
Colleges and universities should take responsibility to accommodate the special needs of students with food allergies in their dining facilities. Educating both the students and food service staff is the key to increase the awareness of the importance of food allergies as well as to provide safe dining environment for college students with food allergies.