알레르겐 관리: 필수 식품 안전 조치 및 솔루션

### 식품 서비스 운영에서의 알레르겐 관리 및 제어
* 🥜 식품 알레르기는 **3,200만 명의 미국인**에게 영향을 미치며 **2007년과 2016년 사이에 아나필락시스 반응이 377% 증가**했습니다.
* 🍽 '빅 8' 알레르기 유발 식품은 **우유, 견과류, 조개류, 달걀, 밀, 대두, 생선, 땅콩**입니다.
* 📋 예방 전략에는 **직원 교육, 메뉴 라벨링, 명확한 의사소통, 알레르기 유발 물질 접시의 별도 취급** 등이 포함됩니다.
* 💜 특히 보라색을 사용한 색상 코딩은 **집 앞과 뒤 모두에서 알레르기 유발 물질을 제어하는 데 권장**됩니다.
* 🔪 음식 준비 솔루션에는 **보라색 도마, 식기, 주방 매트 등 알레르기 유발 물질이 없는 구역**을 지정하는 것이 포함됩니다.
* 📦 보관 솔루션에는 색상으로 구분된 용기와 뚜껑이 있으며, **보라색 옵션은 다양한 크기로 제공**됩니다.
* 청소 옵션에는 **지정된 알레르기 유발 물질 구역**을 위한 보라색 통, 빗자루, 토트박스 등이 있습니다.
* 📊 추가 리소스에는 직원 교육 및 인식을 지원하기 위한 **알레르기 유발 물질 안전 전단지와 인포그래픽**이 포함되어 있습니다.

알레르겐 관리는 식품 안전을 위해 매우 중요하며, 인구의 20%가 알레르기를 앓고 있어 적절한 관리와 예방 조치가 필요합니다.

allergen management is a vital aspect of food safety. About 20% of the population has a food allergy or sensitivity, and those numbers only seem to be climbing. Week 2 of Food Safety Education Month is all about allergen control and using color coding to help you keep your customers safe from potential allergen threats in your operation. [Music] According to foodallergy.org, 32 million Americans live with potentially life-threatening food allergies. 32 million! That is a 377% increase in diagnosis of anaphylactic food reactions between 2007 and 2016, which means that every three minutes, an allergic reaction to food sends someone to the ER. [Music] So, what is a food allergen? A food allergen is the protein in a food or ingredient that someone is sensitive to, and when they consume enough of it, an allergic reaction can occur. Some allergy symptoms include, but are definitely not limited to, nausea, trouble breathing, a scratchy or itchy throat, or even throat tightening, abdominal pain.

hives, rashes, and swelling on face, eyes, hands, or feet. So, while there are a lot of food allergens, the big eight are definitely ones to be looking out for, and those include milk, tree nuts, shellfish, eggs, wheat, soy, fish, and peanuts. These are the most common food allergens with the most severe allergic reactions, which is why they have been labeled the big eight. And this is a downloadable PDF that will be made available to you on our website. [Music] So, how do we prevent allergic reactions? Again, this is a great place to start. It's not all-encompassing, but one thing is to make sure that your staff is properly trained on potential allergens, both back of house and front of house. But what the wait staff needs to be able to describe to customers are menu items that do not contain things that they are allergic to. If you don't trust your staff, one great way to make sure that customers know what's in the food is to list potential allergens on the menu. So, whether you list all the

ingredients that are in a dish that could get a little bit long, or maybe you just have an indicator that it has a specific allergen in that dish, which can help a customer know, oh, I need to avoid that or I need to ask for this item minus that ingredient. Something else is when a customer has described that they have an allergen, it's very important that that is communicated from the server to the back of house in a clear way. So, big red letters allergen plate, allergen order, however you want to do it, but make sure that there is an easy way for the kitchen to know if there is a customer in the dining room with an allergy. Something else to do is to keep allergen plates separate from other dishes in the kitchen, and that will help avoid cross-contamination. It's also important to serve them separately in the dining room. If you have food runners or someone other than the server who's running food, this becomes especially important. The last thing you want is for a customer with a serious allergic

reaction to something to be served the wrong dish. It's very very important that that is taken extremely seriously. One way to help avoid cross-contamination in the back of house while preparing foods is to utilize the color purple. And the best way is to have a clear allergen control plan. [Music] So, an allergen control plan is simply identifying, you know, where allergens are in the operation, and then identifying the places that those might have an opportunity for cross-contamination. So, what allergens do we have, and how are we currently treating them, and thinking about everything from receiving to storage to food prep to serving, you know, where is this food gonna go, and how do we keep it away from the other food to protect our customers, um, so that's that's step one. Once you identify what allergens you have in the operation and where those critical control points are or areas of risk or where something might be cross-contaminated is to develop a plan so we know what our issues could be.

we know where cross-contamination might happen, so here's our plan to help prevent that. And then, once you have, you know, what you think is a solid plan, or you know, whatever plan you're going to start with, staff training is extremely important. So, developing a training for your staff so that they understand what your allergen control plan is, is just as important as having an allergen control plan. So now that we've discussed what allergens are and the big eight, let's take a look at allergen management solutions from across our brands. Having a designated place for allergen plates ensures that the guest receives the correct order. The 12x12 allergen safety zone mat helps kitchen staff separate an allergen plate for the server, as you can see here in the picture. Just like we talked about earlier, another great serving solution is our color-coded measurmizers, available in 10 different options in purple. Let's find out more. [Music] [Music] [Music] Now that we've looked at some serving

solutions. Let's take a look at food prep solutions. The 24 by 30 allergen safety zone mat is the perfect way to designate a place in the kitchen for allergen-free food prep. [Music] For operators looking for a complete allergen food prep solution, the allergen safety zone system includes a 12 by 18 purple cutting board. It also includes a turner, tongs, and chef's knife, all with purple handles, and it comes in a great purple case where you can keep it all separate from everything else. And there is an optional thermometer, which is sold separately. Here we have some additional food prep solutions. Although shown here in blue, our house of color-coated scale platforms come in purple in both round and square to fit our digital ascali scales. Purple bases and cutting board refills with and without our smart check indicator are also available in our quad grip cutting boards. The Carlisle commercial measuring cups also come with purple numbering and an allergen-free label. Now on to solutions for food.

storage our store plus color-coded food storage boxes and lids come in several sizes and are available in purple. Our new square storage containers and lids also come in purple. I know what you might be thinking, why is a waste container listed with food storage, but this is our 10-gallon bronco in the color purple. Our bronco waste containers in all sizes are NSF certified and food safe, so when you need to store large quantities or batches, our bronco containers are an inexpensive and hassle-free color-coded option. [Music] Let's find out more about our exciting new square storage solution. [Applause] [Music] So [Music] Finally, let's look at some allergen control cleaning options. First, we have our purple clean pail, perfect for your designated allergen prep area of the kitchen. We also have broom and dust pans in allergen purple, and our comfort curve tote boxes and lids come in the color purple as well. Two resources available in addition to our big eight allergen infographic are our San Jamar allergen

safety flyer and our spectrum food safety fire they both have great information on allergen control and products that provide a solution for that. [Music] Thank you for participating in our training. We hope these videos are both educational and valuable in helping you navigate food safety in your operation.

CFS Brands Food Safety Video - Allergen Management

CFS Brands

식품 안전에서 알레르겐 관리의 중요성

미국에서는 2007년부터 2016년까지 생명을 위협하는 식품 알레르기가 377% 증가했으며, 인구의 약 20%가 식품 알레르기 또는 민감성을 가지고 있습니다.

우유, 견과류, 조개류, 땅콩을 포함한 '빅 8' 식품 알레르겐은 심각한 알레르기 반응을 일으키는 가장 흔한 원인입니다.

적절한 직원 교육과 메뉴 알레르겐 라벨링은 알레르기 반응을 예방하고 고객의 안전을 지키는 데 매우 중요합니다.

레스토랑에서 식품 알레르기 유발 물질 관리

고객이 안전한 선택을 하려면 알레르기 유발 물질을 명확하게 알리는 것이 중요합니다.

알레르기 유발 식품 접시를 따로 보관하고 따로 서빙하면 특히 음식 러너를 통한 교차 오염을 방지하는 데 도움이 됩니다.

보라색과 같은 색상으로 구분된 시스템을 활용하면 주방에서 교차 오염을 방지하는 데 도움이 될 수 있습니다.

알레르겐과 잠재적인 교차 오염 지점을 식별하는 명확한 알레르겐 관리 계획을 수립하는 것은 고객을 보호하는 데 필수적입니다.

주방 내 알레르겐 교차 오염 방지

알레르겐 관리를 위한 확실한 계획을 세우는 것도 중요하지만, 직원 교육을 실시하는 것도 그에 못지않게 중요합니다.

지정된 알레르기 유발 물질 플레이트와 색상으로 구분된 계량기는 손님에게 올바른 주문을 보장하는 데 도움이 될 수 있습니다.

음식 준비 솔루션에는 알레르겐 안전 구역 매트, 보라색 도마, 보라색 손잡이가 달린 주방 도구가 포함되어 있어 알레르겐이 없는 음식을 분리하여 보관할 수 있습니다.

새로운 퍼플 스토리지 솔루션 및 알레르겐 제어 제품

매장에서는 사각형 용기와 10갤런 브론코 쓰레기통과 같은 식품 안전 옵션을 포함한 다양한 보라색 보관 용기를 판매합니다.

또한 클린 통, 빗자루, 쓰레받기, 컴포트 커브 토트박스 등 보라색으로 된 알레르겐 관리 제품과 함께 알레르겐 안전에 대한 유익한 자료도 제공합니다.

이 동영상은 식품 안전에 대한 교육과 지원을 목적으로 하며, 청중에게 유용한 교육을 제공합니다.