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PostPosted: Mon Jan 19, 2009 7:53 am 
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Joined: Tue Mar 22, 2005 11:17 pm
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Location: Ottawa
The Culinary Institute of America (CIA) in participation with the National Peanut Board has created a new educational program, Food Allergies: Challenges and Opportunities for Food Service.
www.ciaprochef.com/foodallergies
I've only scanned it but it seems pretty interesting. These 3 myths stood out at me! :shock:
Quote:
Three Dangerous Myths

In a 2006 survey of 100 dining establishments, researchers at the Elliot and Roslyn Jaffe Food Allergy Institute at Mount Sinai School of Medicine identified a list of commonly-held misconceptions among restaurant operators that could prove dangerous. Among them:

24% believed that consuming small amounts of an allergen is safe. It isn't. Even minute quantities can cause a reaction in sensitive individuals.

35% believed that fryer heat destroys allergens. It doesn't. Allergic-provoking substances can remain behind in fryer oil to contaminate foods, for example.

25% believed it was safe to remove an allergen such as shellfish or nuts from a finished meal. It's not. Trace amounts left behind when food or plates have made contact with allergens can cause trouble.

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Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: allergies to some tree that flowers in May
Cat: allergic to beef, pork and lamb


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PostPosted: Thu Jan 22, 2009 10:58 pm 
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Joined: Sun Nov 30, 2008 11:00 am
Posts: 1119
That is really terrifying. My daughter doesn't really like it when we grill the manager and serving staff but we have been pleasantly suprised at how helpful some restaurants have been.

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me: allergic to crustaceans plus environmental
teenager: allergic to hazelnuts, some other foods and environmental


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