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How to Avoid Food Allergic Reactions in Restaurants

Who should I talk to and what should I tell them about my food allergy to make sure my needs are addressed?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.

Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.

Who should I talk to and what should I tell them about my food allergy to make sure my needs are addressed?

 

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Epi

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Bob Gravani: Hi, I am Bob Gravani. I am a professor of food science at Cornell University. My area of interest is food safety and I have been working in that area most of my professional career. We have just completed food allergy study with severely food allergic consumers and today I would like to talk a little bit about how allergies can be managed when people dine out in restaurants.

Host: At a restaurants, who should I talk to and what should I tell them about my food allergy to make sure my needs are addressed?

Bob Gravani: A severely food allergic consumer would probably want to contact a restaurant well ahead of the time that they plan to dine out. It would be important to talk to the chef, who is involved in meal preparations, the owner or the manager. During that time the food allergic consumer can get a sense of level of knowledge that these people have about food allergens, how seriously they take this threat and what they can do assure that the offending allergic food will not be cross contacted with the dish that the patron orders. I think that is very very important as people get a sense of trust between the restaurants and thier level of risk. 1

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