Creating a Food Allergy Safety Zone at Home
-- Understanding Safe Food PreparationFrom FARE (Food Allergy Research and Education -- formerly FAAN)
http://www.foodallergy.org/document.doc?id=333 (http://www.foodallergy.org/document.doc?id=333)
Author = Joel Schaefer
Quote
Joel Schaefer is a certified chef de cuisine with the American Culinary
Federation and a certified hospitality trainer with the American Hotel
and Lodging Association. He is the author of "Serving People with
Food Allergies: Kitchen Management and Menu Creation."
Thoughts? Comments? Praise? Concerns?
I think it is a good resource for those that want to have allergens in their home. I thought the information was good and I liked the discussion about cross contamination.
It is a good resource for friends, neighbors, grandparents, etc....who are hosting a child with allergies and want to serve food.
I also think it has some good advice for those who wil use allergens in their homes. Dedicated equipment and plates, utensild if able is especially good. Segregating risky ingredients. Lots of handwashing. I always am a big fan of that. For oh so many reasons.
I think it would be a useful resource to attach to something someone would personally write and send to family / friends trying to be able to feed self or own LTFA child . . . gives the parent some back up, so to speak.
Then parents can go into specifics for own child's needs.
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I might have designed the dos/ don'ts charts a little differently.
Maybe some "check off" lists that could use in kitchen?