Recently, after ordering a grilled cheese kids meal at a restaurant in South Carolina, an adorable five-year-old suffered an allergic reaction. The child quickly exhibited the painful symptoms of eosinophilic esophagitis (EoE) and fell ill.
Prior to eating, the child’s diligent and informed mother asked her waitress to confirm there was no sesame in the bread. Unfortunately, this request wasn’t handled in a truthful manner.
Sesame allergies are on the rise and foodservice professionals are responsible for safeguarding those at risk. Read on to see how recent changes in food production makes it is more important than ever to educate restaurant staff about sesame and take customer inquiries seriously.
New Challenges for Sesame Allergy Management
The Food Allergy Safety, Treatment, Education, and Research Act (FASTER Act) of 2021 was a landmark victory for food allergy awareness. Eventually, it mandated sesame as the ninth major food allergen. Now, sesame requires clear labeling on food products containing it. This seemingly straightforward regulation, however, triggered an unintended consequence: some companies are now intentionally adding sesame to their products, raising concerns for the safety of those with sesame allergies.
The new law aimed to provide transparency and empower consumers with allergies to make informed choices. However, some manufacturers found retooling production lines to prevent sesame cross-contamination came at a cost they weren’t willing to take on. Their solution was to add a small amount of sesame, usually in the form of flour, to their existing recipes.
This solution has created a complex dilemma. While companies are technically complying with the labeling requirements, it comes at the expense of those who rely on sesame-free options. Sesame allergies, affecting over 1.6 million Americans, are severe and potentially life-threatening. Trace amounts of sesame flour, invisible to the naked eye, can trigger a reaction in highly sensitive individuals.
Equip Staff to Handle Sesame Allergies
Foodservice staff are on the front lines of ensuring customer safety. When guests with sesame allergies have questions, it’s not a matter of picky eating or a diet trend. It’s a genuine concern about a life-threatening allergy.
So, how can food service professionals become better equipped to handle sesame allergies? First, employees need more training on ingredients. Restaurant operators need to ensure that their staff is educated about food allergies, which must include cross contamination on items like cutting boards, knives, and countertop equipment.
For sesame specifically, this involves educating them on the various forms it can take (seeds, oil, tahini, etc.), why there is sesame in more baked products now, and the dishes that include even trace amounts.
Next, use clear labeling of sesame and other allergens on menus so customers know exactly what they are eating and know they can enjoy their meal free of anxiety and adverse reactions. Labeling allergies on your menu also reflects wonderfully on your business and shows customers that you are informed and care about their wellbeing.
Finally, have your waitstaff practice active listening. When a customer asks about sesame, take the time to understand their concerns and communicate clearly with kitchen staff. Don’t be afraid to ask clarifying questions or double-check ingredients.
Safe Dining for All
The addition of sesame to previously safe foods eliminates choices for those with allergies. This can be particularly concerning for restaurant meals where ingredient verification might be difficult. Awareness is key and foodservice professionals have the power to make a difference.
