Allergies and Allergens
The Sanitarian
Sanitarian’s Responsibility
Avoid Cross Contaminating
Product
Be aware of what you are bringing into the
establishment.
 Watch where you set your stuff.
 Be mindful of how you use your
thermometer.
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Resources
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Food Allergy and Anaphylaxis Network
Network
(FAAN).
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http://www.foodallergy.org/
Hidden Sources of Milk
Deli meat slicers - used for both meat and
and
cheese products.
 Some canned tuna fish contain casein, a
milk protein.
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 Products
containing casein (a milk derivative),
should be listed on the ingredient label.
Some meats may contain casein as a
binder.
 Butter may be used on steaks after they
have been grilled.
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Hidden Sources of Egg
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Used to create the foam topping on specialty
coffee drinks and are used in some bar drinks.
Some egg substitutes contain egg whites.
Egg wash may be used on pretzels before they
are dipped in salt.
Egg wash may be use on baked goods to brown
the crust.
Most commercially processed cooked pastas
including those used in prepared foods such as
soup.
Hidden Sources of Peanut
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Asian and Mexican dishes.
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Sauces such as chili sauce, hot sauce, and mole sauce.
Egg rolls.
Pesto, gravy, and salad dressing.
Sweets such as pudding, cookies, and hot chocolate.
Potato pancakes.
Pet food.
Pizza.
Some vegetarian products, especially those advertised
as meat substitutes.
Foods that contain extruded, cold-pressed, or expelled
peanut oil, which may contain peanut – pop corn.
Hidden Sources of Tree Nuts
Barbecue sauce.
 Breading for chicken and fish.
 Meat-free burgers.
 Pasta.
 Honey.
 Pie crust.
 Salad Dressing.
 Pancakes.
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Hidden Sources of Fish
Salad dressing.
 Worcestershire sauce.
 Bouillabaisse.
 Imitation fish or shellfish.
 Meatloaf.
 Barbecue sauce.
 Asian dipping sauces.
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Soybeans
Baked goods.
 Canned tuna.
 Cereals and crackers.
 Sauces and soups.
 Some peanut butter.
 Infant formulas.
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Wheat
Read labels carefully.
 Some hot dogs and ice cream brands
contain wheat.
 Some types of imitation crabmeat contain
wheat.
 Wheat flour is sometimes flavored and
shaped to look like beef, pork, and shrimp,
especially in Asian dishes.
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Training on the Inspection
Ask employees about menu items, during
the inspection.
 Ask the manager about employee training.
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Questions