Food Allergens pp 181-195 | Cite as

Managing Food Allergens in Retail Quick-Service Restaurants

Chapter
First Online:
Part of the Food Microbiology and Food Safety book series (FMFS)

Abstract

Food allergic reactions leading to anaphylaxis and death can occur in any type of restaurant. Food allergen control in restaurants, including fast-food (quick-service) restaurants, is increasingly recognized as an important but often neglected priority. Management of food allergens in quick-service restaurants shares similarities but is also different from food allergen control in full-service restaurants. Supply chain and ingredient control, management of restaurant operations including employee training for customer questions about allergens, and ingredient communications are all important for preventing food allergy problems within a quick-service restaurant. The limited menu, centralized production of food items, organizational infrastructure, and use of technology to communicate customer orders within the restaurant all represent opportunities for quick-service restaurants to better control food allergens. Developing an allergen management system within an organization that continually assesses food allergen risk to customers and makes allergen control a priority is an important responsibility for both the independent and chain quick-service restaurant business. Successful prevention of the occurrence of food allergic reactions leads to increased customer loyalty due to confidence in the safety of the brand.

Keywords

Food allergens Restaurants Fast-food Quick-service Menu Customer communications Supply chain Allergen management Avoidance messaging 
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Notes

Acknowledgements

The authors would like to thank Tong-Jen Fu, Lauren S. Jackson, and Kathiravan Krishnamurthy for coordinating the writing of this book and for organizing the conference on which this book is based. Hal King would like to thank S. Truett Cathy for allowing him to study and implement allergen control programs at Chick-fil-A Inc. quick-service restaurants.

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Copyright information

© Springer International Publishing AG 2018

Authors and Affiliations

  1. 1.Public Health Innovations, LLCFayettevilleUSA
  2. 2.Food Research InstituteUniversity of Wisconsin-MadisonMadisonUSA

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