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K11383 AFL
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An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store of knowledge and practical advice for people working in the food service industry. This handy reference contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies. It discusses the special dietary needs of people with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as preference diets for people who are vegetarian or vegan. The former manager of Product Development and Special Diets for Walt Disney World® Resort and an experienced trainer, the author goes through step-by-step processes for the kitchen and front of the house. Reviewing the main foods that cause allergic reactions—eggs, milk, peanuts and tree nuts, fish and shellfish, soy, wheat, and corn—he explains how to identify the ingredients, by-products, and derivatives in food labels. The author provides information on specialty products to enhance menu offerings and reduce liability issues. He also offers ideas on reviewing kitchen procedures to identify ways to prevent cross-contact and cross-contamination of food. Written for large food service corporations and hotel and restaurant chains to use when training their staff, this book contains information on cooking for and serving those with food allergies and special dietary needs. Using basic terminology, this book is suitable for home cooks as well. Catalog no. K11383, April 2011, c. 352 pp. ISBN: 978-1-4398-2804-5, $49.95 / £31.99
“Not only can the existing realm of professionals in the industry benefit from the information, it's a book that will be extremely useful on the educational front as a tool in culinary schools and universities for training future generations of food service professionals. ... It should be required reading in all food service curriculum.” —Suzanne Bowland, Founder/Executive Producer, GF Culinary Productions, Inc., Denver, Colorado, USA
FEATURES • Includes basic training tools for servers, cooks, restaurant managers, and chefs • Provides information on specialty products to enhance menu offerings and reduce liability issues • Gives restaurant managers and owners ideas on how to analyze their menu to identify current options • Offers ideas on how to review kitchen procedures to identify ways to prevent potential cross-contact and cross-contamination • Includes a chapter on creating and modifying recipes that meet the food needs of people with multiple allergies • Describes real life experiences Joel J. Schaefer is a Certified Chef de Cuisine and Certified Hospitality Trainer, and president of Allergy Chefs, Inc., specializing in food allergy and special diets training and product development. Along with running his own business, Schaefer is the Research & Development Chef for AllergyFree Foods and consulting chef for the Café at Virginia College and San Jamar/Chef Revival. His past experience includes manager of Product Development and Special Diets for Walt Disney World® Resort; culinary nutrition instructor at Valencia Community College in Orlando, Florida; and chef instructor at Kapiolani Community College in Honolulu, Hawaii. In 2009, he received the Michael Ty Endowment Fund, an American Culinary Federation national award, for his educational work with children and the food service industry in the areas of nutrition and food allergy awareness. See reverse side for Contents and ordering infor mation
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CONTENTS
Introduction: The Unpleasant Past Leads to a Bright Future Part I: Knowledge Food Allergies and the Food Service Industry What Is a Food Allergy or Intolerance? Facts and Statistics Do Food Allergies Affect More Children Than Adults? Food Allergy Statistics from Other Countries Global Market Research Report The Food Service Industry’s Responsibility How Do Food Allergic Reactions Work? Food Allergy Symptoms Anaphylactic Shock Treatment for Food Allergy How Allergens Are Introduced to the Body Methods of Allergen Introduction into Food Food Allergies Today Chapter in Review Endnotes Major Food Allergens Revealed Food Allergen Labeling and Consumer Protection Act Consumer Advisory Statements A Brief History of Good Manufacturing Practice (GMP) Regulations Notice to Manufacturers Statement of Policy for Labeling and Preventing Cross-Contact Food Good Manufacturing Practices Modernization Working Group The Food and Drug Administration’s 2005 Food Code
State Initiatives Chapter Review Endnotes Food Allergen Summary Egg: The Versatile Ingredient Milk: The Main Event Peanuts and Tree Nuts Are Not the Same But Are Just as Deadly Fish and Shellfish Soy: The Manufacturers’ Ingredient Wheat: Part of Every Menu Corn: Is It an Allergy or Intolerance? Chapter Review Endnotes Special Diets Autism Celiac Disease Diabetes Lactose Intolerance Phenylketonuria (PKU) Preference Diets Chapter Review Endnotes Part II: Skills The Real Life Experiences of Gina Clowes, Mom and President of AllergyMoms.com Getting Started Building a Communication Process Liability Cost and the Bottom Line Communication Process Flow Chapter Review Endnote Service Management The Guests’ Responsibility Food Allergy Training The 4 R’s for the Front of the House Manager Duties
Chapter Review Endnote Kitchen Management HACCP Plan for Food Allergen Safety The 4 R’s for the Kitchen Chapter Review Endnotes Menu Creation In the Test Kitchen Sample Menus Suggested Products for Styles of Service Points to Remember Part III: Abilities Recipes for the Professional Kitchen Recipe Conversion Formula Staples for the Kitchen Scratch Stocks Breakfast Appetizers and Condiments Salads and Salad Dressings Soups and Stews Side Dishes Entrees Desserts Kid Desserts Appendix: Support Organizations, Books, Specialty Equipment, and Index Support Organizations Resource Books Cookbooks and Magazines Magazines Specialty Equipment—Chef Joel’s Recommendations
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