Schaefer Serving People with Food Allergies

Kitchen Management and Menu Creation
Erscheinungsjahr 2011
ISBN: 978-1-4398-2805-2
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 376 Seiten

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 those with autism, celiac disease, diabetes, lactose intolerance, and phenylketonuria (PKU), as well as 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.
Videos of the author working in the kitchen can be found on his Youtube channel.
He also maintains a website at allergychefs.com

Zielgruppe

Managers, chefs, wait staff, and food buyers in the food service industry; Academic culinary arts and restaurant hospitality management programs; and US-FDA and USDA regulatory personnel.

Autoren/Hrsg.

Schaefer, Joel J.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Klinische und Innere Medizin Allergologie

Inhaltsverzeichnis

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 Is 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

Über Autor(innen)

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.