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How to Avoid Food Allergic Reactions in Restaurants

If the restaurant can’t provide 100% proof that a meal is free of the allergen, should I eat it?

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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.

If the restaurant can’t provide 100% proof that a meal is free of the allergen, should I eat it?

 

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Host: If the restaurant can't provide a 100% proof that the meal free of th allergen, should I eat it?

Bob Gravani: Well as a severely food allergic consumer you really want to reduce your risk of eating a food that might contain an offending allergen and I would suggest that if the consumer does not feel a level of trust, does not get a sense that the food service operation, the restaurant, the chefs and managers really have a good understanding of food allergen issues and the problem with cross contact, then I would not dine in that particular establishment. I would really want to be sure that the food I am eating is not containing this specific offending food that I have allergy to. 1

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