What are the best ways to manage food allergies in public settings?

No-one knows they are allergic to anything until a reaction happens. When an allergic reaction does happen for the first or 2nd time, it will not be clear what caused it. Every reaction is different, and you will never know how mild or severe it will be. Severity of reaction may be influenced by other factors, such as stress, illness, combined triggers, or environmental conditions. AAIs are not currently available, in the UK at least, unless you have a prescription from a Dr., which is not easy as many Drs still are not aware about allergies, testing is unreliable, and getting a diagnosis can take years, by which time you could have died from anaphylaxis.

While I have never used a card because I can communicate clearly in English and because allergies are somewhat common in the US, a card is absolutely essential when traveling overseas. Obvious to say that the card ought to be in the language of the countries you will visit, but also CLEARLY state that it is LIFE-THREATENING (when I grew-up overseas, food allergies were extremely rare)!

Communication is key to allergen management. Food manufacturers should provide clear and concise labeling on food packaging that states exactly the allergen and possible ingredients to allow consumers to have prior knowledge of the food. Manufacturers should also be well exposed on the allergen possibility in their product formulation so that they will be able to give clear and true allergen representation.

I find myself speaking with people frequently about the severity of my food allergy. Often people are not aware of the intensity of an anaphylactic allergy, even with cross-contamination being a factor. Staff are not always trained on food handling techniques when working with the top allergens. For me, this allergy did not happen until my mid 20s, so I still constantly find myself teaching my family and friends about it. I consider myself an advocate for food allergies. Raising awareness is vital to keep people safe when dining out.

Labeling of the restaurant menu. Separate the foods with allergens across the entire processing operations and during serving

What restaurants should do! 1. Train staff on food allergies, especially less experienced staff. 2. Use separate equipment and areas to prepare and cook meals for customers with food allergies, when feasible. 3. Provide ingredient lists or recipes for menu items. Some restaurants often miss having lists of ingredients or recipes available for their menu items. 4. Have a plan for serving customers with food allergies. Restaurant staff should know how to manage food allergies in general and take note of specific allergies while serving a customer.

As someone that is a parent of children with many food allergies, this topic is close to my heart. It was/is painful and this is the experience with many families! This is so close in fact, that I decided to start a company and regularly educate people around me about food allergies, from the very practical to the very complicated. If you are interested in the things that I will do, feel free to follow-me or the company I am trying to build, Mahmi Foods.

1. Communicate with the staff: When dining out, inform the staff about your food allergies and ask about the ingredients in the dishes. 2. Carry an allergy card: Consider carrying a card that lists your food allergies and the specific ingredients you need to avoid. 3. Research restaurants and venues: Before going to a restaurant or attending an event, research the menu or contact the venue to inquire about their food allergy policies. 4. Bring safe snacks: If you’re unsure about the food options available, bring your own safe snacks to public settings. 5. Be prepared with medication: Always carry any necessary medication, such as an epinephrine auto-injector, in case of accidental exposure to allergens.