Identify common food allergies.

Identification should include

  • foods that commonly cause allergic reactions, including The Big Nine (i.e., shellfish, fish, milk, eggs, wheat, soy, tree nuts, peanuts, sesame)
  • consequences of food allergies
  • ways to help consumers avoid allergic reactions (e.g., provide information about foods that may cause allergic reactions; provide menu notations about foods containing any allergy-causing ingredient).

Process/Skill Questions:

Thinking

  • What theories exist about the origins of food allergies?
  • What steps can a person with food allergies take to ensure his/her personal safety?
  • What are the typical symptoms of an allergic reaction?

Communication

  • What procedures should a food service employee follow in the case of an allergic reaction?
  • How can food service operations alert customers about foods that may cause allergic reactions?

Leadership

  • How can a food service establishment improve preparation and service techniques to prevent allergic reactions?
  • Why should food service employees know about food allergies and allergens?

Management

  • What steps has the U.S. government taken to standardize warnings about food allergens?
  • How have these measures affected practices in the food service industry?

Teacher Resources: