Food Allergens

Food Allergies and Reactions Fact Sheet

 

Food Allergy Facts and Statistics

 

School Guidelines for Managing Students with Food Allergies

 

Does Your Child Have Food Allergies? You Can Eat Out Safely!

 

Does Your Child Have Food Allergies? You Can Feel More Confident Leaving Them In the Care of Others

 

Keep Kids With Food Allergies Safe: They're Counting On You!

 

Take A Minute - Save a Life: You Need To Know About Food Allergies

 

Food Allergies - It's a Matter of Life or Death

 

Food Allergy Alert - What Restaurant Managers Need to Know to Train Staff and accompanying Food Allergy Training Quiz

 

Building a World-class Allergen Control Program, Part 2
by Richard F. Stier from Food Safety magazine, December 2008/January 2009

 

Food Allergen links

 

 

Allergen Policy Development 

National Food Service Management Institute. (2006). Handbook for Children with Special Food and Nutrition Needs. (pdf) University, MS: Author. Retrieved January 7, 2008, from
http://nfsmi-web01.nfsmi.olemiss.edu/documentLibraryFiles/PDF/20080213015556.pdf

 

National Food Service Management Institute. (2007). Meeting Children's Special Food and Nutrition Needs in Child Nutrition ProgramsUniversity, MS: Author. Retrieved January 7, 2008, from
http://nfsmi-web01.nfsmi.olemiss.edu/ResourceOverview.aspx?ID=89

 

United States Department of Agriculture Food and Nutrition Service. (2001). Accommodating Children with Special Dietary Needs in the School Nutrition Programs: Guidance for School Food Service Staff. (pdf) Washington, DC: Author. Retrieved January 7, 2008, from

http://ww.fns.usda.gov/cnd/Guidance/special_dietary_needs.pdf


  • Article History
    • Revision Date: 6/9/2010

Food Safety Tip of the Day

Handwashing is essential

Int'l Food Safety Icons - handwashing

The most commonly used utensil in food production is the preparer's hands, which is why proper and timely handwashing is essential to preventing foodborne illness. Hands should be washed before preparing food; after taking a break; after using the restroom; after sneezing, coughing or using a tissue; after touching any part of the body; and before putting on single-use gloves.

Source: Iowa State University Extension

Resources:

Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors