ABM Food Equipment: How to Avoid Food Allergy Pitfalls in Your Commercial Kitchen
When it comes to preparing food for your restaurant, you want to avoid mixing any allergens into any meal that should not have them. Allergic reactions vary in strength and can have sometimes fatal consequences. As such, it is important that you avoid having any allergens mixed into meals that do not normally have them. There are some ways to prevent the spread of allergens, especially in a commercial kitchen.
This may seem like basic knowledge but it is important to start at the beginning. When it comes to controlling allergens, you first have to be sure that you are aware of all the allergens that are present within your kitchen. It is important that all team members are aware of the allergens that may be present so that everyone can work towards keeping them contained. Some common allergens include:
Dairy: This includes milk, cream, butter, cheese
Soy: Including soybeans, tofu, tempeh, miso, tamari, soy sauce, and other soybean oil products
Eggs: Whole eggs, as well as salad dressings, mayonnaise, meringue, ice cream, and baked goods
Wheat: This is simply baked and grain goods. There are some unexpected ones such as beer, breaded foods, and soy sauce
Fish: This one is more the types of fish and typically not seafood in general. Better to check what it is they specifically are allergic to
Nuts: Nut allergies take many shapes and forms so it is important to be familiar with the different types of nuts to be sure to cover them all.
Avoid Cross Contamination
When it comes to actually ensuring that your food is not full of unintended allergens there are some routines that can be done to avoid the chance of contamination. Ensuring that all workstations, cutting boards, utensils, and other equipment that might have come into contact with the allergen have been properly cleaned and sanitized. There should already be proper sanitization methods at work but double-checking and ensuring that they are properly sanitized should be the first thing done to assure the removal of cross contamination.
When working with dangerous allergens it can sometimes be beneficial to have dedicated stations and tools for popular dishes that contain allergens. This is especially important in situations for dangerous allergens that could potentially prove fatal. If you want a less extreme method for this you could colour code different utensils and tools based on the allergens that they come in contact with.
When it comes to the food service industry it is important that your staff knows what goes into every meal served in your establishment. Front of house staff should know what are used in the dishes so that they can ensure that guests who have allergies are not being served something that contains those allergens.
When it comes to your restaurant and allergens, it is important to do you best to try and control them and the spread of them. At ABM Food Equipment, we provide you with the equipment that you need to keep your patrons safe. All of our equipment is of the highest quality and is sure to provide you with what you need to prepare your food safely.