Quick Tips for Allergen Control

Quick Tips for Allergen Control

Although food allergies may not be as common here in Singapore, there has been an increase in the number of cases of anaphylaxis – a severe allergic reaction to food, especially those amongst children. Ranked first on the top of the food allergy list is peanut, which happens to be a common ingredient in many dishes.

So how exactly does one minimise food allergy episodes? We find out.

Store and label your food and beverage supplies 

Especially so for establishments patronised by multicultural clients, all restaurants should be looking to prevent food allergy attacks.

For starters, be sure to label all food and beverage supplies before storing them according to ingredients that may cause potential food allergic reactions. Also, make sure that food allergens such as gluten or eggs are indicated on the menus, to assist customers in making informed decisions when dining at the establishment.

Ask the customer

As you may not be aware of the specific allergen, don’t be afraid to ask the customers for their dietary preferences. To be safe, do run through the ordered dishes with the customers before confirming the menu with the kitchen.

Preparation precautions

You may be surprised, but traces of allergens in otherwise non-allergen containing foods may trigger food allergy attacks ¬– so do be careful when handling the kitchen equipment that are used to handle food allergens. Also, clean shared surfaces and your hands thoroughly after processing these allergens. Sourcing for catering in supplies in Singapore can be of great help. Not only does this control the spread of allergens, health risks will also be mitigated.

Educate the team

The best and most efficient way to incorporate allergen control in your food is not how you manage the supplies, but rather how well the team is educated. By ensuring that your team is well-informed on the issue, incidences of ingestion and subsequent reactions will be successfully minimised.

It is therefore advisable to encourage the team staff to learn more about the handling of kitchen supplies.

A controlled environment for handling, processing and serving of food is therefore optimal. Do implement the above tips and let us know if there are any more ways to minimise food allergy episodes!

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