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How to Avoid Food Allergic Reactions in Restaurants

Besides checking the ingredients, is there anything else I should ask or warn my waiter about?

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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.

Besides checking the ingredients, is there anything else I should ask or warn my waiter about?

 

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Allergen

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Fish

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Peanut

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Treenut

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Epi

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Pen

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Oil

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Fry

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Host: Besides checking the ingredients is there anything else I should ask or warn my waiter about?

Bob Gravani: In many restaurants waiters and wait staff as well as managers and owners and chefs really want to be aware that a food allergic consumer is dining in the establishment, because they can work with that individual to assure that they can reduce the level of risk for that specific food allergen. They would want to talk with the chef to make sure that there are no secret or unknown ingredients that might contain the offending food because there have been documented cases where food have been consumed and the menu did not indicate that specific food allergen was present in a particular product where it would not be normally expected and consumer ate this product and actually developed Anaphylaxis and died. So clearly it is very very important to be fully aware and assured that this offending foods are not present in a dish that a severely food allergic consumer would order. 1

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