Do restaurants understand and avoid cross contact?
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Who should I talk to and what should I tell them about my food allergy to make sure my needs are addressed?
Besides checking the ingredients, is there anything else I should ask or warn my waiter about?
Do restaurants understand and avoid cross contact?
If the restaurant can’t provide 100% proof that a meal is free of the allergen, should I eat it?
What are the “big eight” major food allergies?
How are food allergies diagnosed?
What are some tips for allergen-free grocery shopping?
Who at school should be aware of and involved in managing my child’s food allergy?
Who should I talk to and what should I tell them about my food allergy to make sure my needs are addressed?
If I had a minor allergic reaction to a food once, can I continue eating that food?
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Bob Gravani
Professor of Food Science, Cornell University
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?
Host: Do restaurants understand and avoid cross contact?
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
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Transcripts
Host: Do restaurants understand and avoid cross contact?
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
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