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How to Avoid Food Allergic Reactions in Restaurants

Do restaurants understand and avoid cross contact?

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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.

  • Do restaurants understand and avoid cross contact?

     

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    This series: 1,813 views

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    Allergy

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    Allergic

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    Allergen

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    Peanut

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    Treenut

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    Epi

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    Restaurant

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  • Transcripts

    <p>Host: Do restaurants understand and avoid cross contact?</p><p>Bob Gravani: Well there are about 12 million American that have food allergies today and certainly the restaurant industry, the food service industry in general, is becoming more and more aware of the need to prevent cross contact between food allergens and non food allergen containing foods and it is important that severely food allergic people can feel assured when they go to a restaurant to the knowledge and depth of training that restaurants have to avoid cross contact between foods. 1</p>

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