The feedback on these laws on other allergy blogs and websites seems to be that they are a great step in the right direction, but they do not go far enough. Illinois has a very similar bill pending in the state senate right now. Tomorrow, I have a meeting with Senator Cunningham and hopefully Representative Burke to discuss the pending bill. The Illinois Senate Bill 0037 is available here. Senate Bill 0037
While it is extremely important that the government do something to educate restaurants and food preparers about food allergies, it seems like the only material improvement as a result of this proposed law would be the food allergy friendly designation-- if it's done right. Some criticisms of the other laws enacted is that the allergy friendly designation may lull the customer into a false sense of safety at a restaurant because the requirements are not tight enough. Another criticism was that the requirement for every restaurant (not just designated allergy friendly restaurants) to place on their menu that customers should inform staff about food allergies, causes customers to interpret such a note as "wow, this restaurant is aware of food allergy issues," when in fact, the restaurant may not be safe at all. The designation should better read "State law requires that we inform customers that they should tell restaurant staff of food allergies."
So, tomorrow at my meeting, I will be giving a long list of suggestions for requirements a restaurant must meet in order to win the title "allergy friendly" (some of which I admittedly borrowed from comments on other websites related to other laws), including:
1.
Staff takes food allergies seriously, is
courteous and treats customers with respect.
2.
Mandatory training for all staff for:
a.
understand food allergies and anaphylaxis;
b.
cross contamination and how to prevent it;
c.
restaurant procedures for handling food allergic
customer’s orders, including who is the designated person to handle the orders
and the duties of that designated person in preparing the food.
d.
Staff trained in food allergy emergency plan-
call 911, how to use epinephrine, etc.
3.
Formal training and certification, which has
periodic renewal.
4.
Employee who answers the phone is knowledgeable
about ingredients and food allergy procedures in restaurant.
5.
For sit down restaurants, a way to designate a
food allergy table when it is reserved and option to take customer’s phone
number so chef can call ahead of time.
6.
Staff able to clearly communicate the food
allergy policy to customer.
7.
Manager or chef willing to visit food allergy
customer’s table to discuss meal before ordering.
8.
Clear protocol for communication of food
allergies from front of house to chef.
9.
Means to designate that a specific dish is a
food allergy order.
10.
For food allergy orders, designation of one
person to take order, prepare food and deliver food to customer.
11.
Any written orders have clear and obvious food
allergy notice.
12.
Staff willing to take guidance from customer
about how to prepare food if necessary.
13.
Separate cleaned and prep areas for food allergy
orders.
14.
Separate cookware for each food allergy order.
15.
Before each food allergy order preparation, wash
hands and/or change gloves.
16.
Option to get a state designation or
certification of a restaurant which does not use specific allergens, where
allergen is not on the premises at all-
ie peanut free restaurant, milk and egg free (vegan) restaurant.
17.
Allergy menus available, with symbols of which
items contain each of top 8 allergens.
18.
Ingredient list for each menu item available,
including cooking oils and other things fried in deep fryers with item.
19.
Online menus and ingredients available.
If anyone reading this blog has any further suggestions, I would love to hear them. Hopefully, I get a good reception from the legislators tomorrow and I will definitely post an update.
