Tag Archives: Food Safety

General Safety Issues

10 Essential Restaurant Safety Tips for Food Service Workers

Hospitality workers dedicate their lives to the comfort and convenience of their patrons. As a result, however, this often means sacrificing their own health and safety. Despite the seemingly sheltered work of restaurant employees, there are countless hazards to look out for in the food service industry.

Unlike with construction, restaurant workers are required to account for their own safety, as well as the safety of the people they’re serving. In restaurants, safety has as much to do with physical hazards as illness-related ones. That’s why diligence and proper training are absolutely essential in the food service industry.

There are ten approaches to ensuring a well-oiled and well-maintained restaurant environment.

Wear the right attire

The number of ways one can injure themselves in a restaurant are countless. Burns, cuts, and slips occur on a regular basis in food service – whether your work is in the kitchen or in the front of the house. For this reason, all restaurant workers should wear non-slip shoes at all times. Spills occur far too regularly.

Non-slip shoes should be closed toe. Falling knives and spraying oil can pose a serious danger. Meanwhile, kitchen staff should wear “cut gloves”, an industry coined term for cut-resistant gloves, and some sort of eyewear to prevent against splashes of oil or grease.

Get your contamination education

Microbes love to travel, and contaminated restaurant surfaces are one of the leading causes of foodborne illness. It’s crucial that you clean food prep surfaces regularly, and that surfaces used for meat and poultry are kept separate from those used for produce.

Employees should be aware of how to avoid being the instigators of food-borne illness. For this reason, kitchen employees should wear hairnets and latex gloves when preparing and cooking food. Furthermore, management should enforce hand-washing between activities, before and after breaks, after using the restroom, and so on.

Take fire safety precautions

It’s no surprise that kitchens attract grease fires. While a fire alarm and sprinkler system are useful, a fire suppression system is the best solution. This is a system that connects the range hood and gas line, so that the fuel source is immediately cut in the event that the system is tripped.

Furthermore, all staff members should be aware of the nearest fire extinguishers and emergency exits. Since they will be responsible for the well-being of the customers also when the time comes, preparedness will be absolutely necessary.

Invest in the proper signage

Wet floors are a permanent fixture in most restaurants. Spills are commonplace and floors are regularly mopped, which means wood, tile, and linoleum surfaces become slippery. Wet floor signs will protect workers and customers against slips and falls.

Learn correct carrying techniques

Especially for servers, correct carrying techniques are important. Heavy trays can cause irreversible back and muscle strain if not carried correctly. For starters, avoid awkward postures. Many servers carry trays at shoulder height on the tips of their fingers, but this places excessive strain on your arms and back. Trays should be carried lower, about waist-level, and supported by the forearm.

Large boxes and storage containers should also be dealt with delicately, and workers should always request help from their peers when possible. Many restaurants buy food products in bulk, which come in heavy crates and boxes.

Know the limitations for young workers

The food industry is filled with minors – and while restaurant work is great experience for teens, there are limitations to what they can do. For starters, teens that are 14-15 years of age cannot cook, bake, operate cooking machinery (blenders, food processers, etc), or go into freezers and meat coolers.

Individuals under the age of 18 also are not allowed to serve alcohol, and in general should stick to serving only already prepared foods (baked goods, packaged goods) and beverages.

Understand storage & stacking standards

In general, OSHA classifies falling objects as one of the biggest workplace hazards. For this reason, heavy items in restaurant storage areas should be stored at the bottom of shelves, lightest objects on top, and most frequently used items in the middle for easy access.

Furthermore, to prevent the risk of using expired products, older products should be stored up front and newer products toward the back.

Use proper cleaning techniques

Abrasive, chemically-laden cleaners should be avoided for cleaning food prep and cooking surfaces. These kinds of cleaners often leave a chemical film that transfers to the food itself. Restaurant workers should clean surfaces with simple soap and hot water, saving chemical cleaners for floors and exteriors.

Use degreaser sprays to clean stovetops at the end of each workday, so as to lower the risk of a grease fire. For commercial ovens, baking soda and vinegar is all that’s needed. Commercial oven cleaners are toxic, and food residue must be removed to prevent build-up and fire danger.

Keep ventilation & refrigeration in check

Kitchens that quickly become hot and smoky may be suffering from poor ventilation. Poor ventilation in restaurants can cause severe health consequences in employees. Overheating and heat stroke are one major result, as OSHA recommends an optimal workplace temperature of 68-76 degrees Fahrenheit for maximum productivity.

Poor ventilation also increases the likelihood of fires, however, and a warm and humid environment only increases the growth of bacteria – and the attraction to pests. Vent hoods and functional HVAC systems are a must in restaurants, and employees should operate them at all times when cooking.

Refrigeration is also a major factor in food safety, as improperly stored raw meats and perishables can transmit diseases. In restaurants, all refrigerators should be kept below 40 degrees Fahrenheit for optimal food storage.

Take the certification courses

The ServSafe food service certification course, and alcohol certification courses, are required by most restaurants of their employees. These courses go into the aforementioned points in depth, and even address additional risks you may have not thought of.

As new viruses and strains come into play, these courses keep employees updated on how to prevent their spread. Furthermore, they delve into the basics of pest control and Department of Public Health requirements for managers.

On the outside, it may not seem like restaurants carry abundant safety hazards, but they do. The dangers of improperly handled food and slippery surfaces are equally devastating, so training for all levels of food service employment (from managers to kitchen staff) is fundamental to a restaurant’s success.

Ellie Batchiyska is a writer for TIPS, an online alcohol certification program used by bartenders and servers to ensure the proper service, sale, and consumption of alcohol.
General Safety Issues

IT’S TIME FOR ANOTHER SUPER BOWL!

Now we know, it will be the NFC Champion New York Giants against the AFC Champion New England Patriots at this year’s Super Bowl, which will held in Indianapolis, Indiana.  The 46th annual Super Bowl will take place Sunday, February 5th.  In two hard-fought games Sunday, it was anybody’s guess which teams would come out on top.  All four deserve to move on, as they played their hearts out.  The Giants defeated the San Francisco 49’ers in overtime, 20-17.  The Baltimore Ravens lost out to the Patriots by a mere 23-20 score for the AFC title.  The last time I checked, there were 1,076 tickets listed in prices ranging from $2,314 to $60,519.  Luckily, we have a very nice high definition television that will furnish our Super Bowl experience!  If you are one of the lucky ones to go, why not order your team hardhats now, to wear to the game and work. Show your support for your team! 

The Indianapolis Host Committee has several fun things planned for the days leading up to Super Bowl Sunday.  You are invited to a HealthBowl, backed by the NFL, it is a free interactive health fair with fun activities for all.  Persons can have free health screenings, an Xbox virtual workout, or participate in the HealthBowl 5K run/walk.  The Legacy Loop 5K Run/Walk is one of the opening Super Bowl XLVI festivities.  Proceeds from the event will benefit NEWCO (Near Eastside Community Organization).  There’s also a “Snowman Challenge, where great prizes will be awarded to the top 5 snowmen along the 5K Run/Walk Route. Another fun activity is observing healthy cooking demonstrations with the Chef’s Academy.  (You might be lucky and get to be on stage with a Chef and possibly an NFL player!) 

The 2012 Indianapolis Super Bowl Host Committee is proud to partner with the Susan G. Komen for the Cure Tissue Bank at IU Simon Cancer Center (“Komen Tissue Bank”), to develop Indy’s Super Cure.  The Super Cure initiative capitalizes on Indianapolis’ robust health and life sciences resources to propel the search for a cure.  In order to make Super Bowl XLVI More Than a Game, Indy’s Super Cure invites you to assist in this fight and make a difference.  Indianapolis is home to the world’s only known tissue bank (Komen Tissue Bank) that collects healthy breast tissue for cancer study and research. 

City inspectors are working on overtime and flex schedules.  The department will continue its routine inspections across the city.  In an article written by John Tuohy, for the Indy Star, security concerns and keeping order will be part of Indianapolis Metropolitan Police Department’s job.  There will be 3,000 IMPD officers, firefighter and paramedics working from the Thursday before the game through Sunday, Feb 5th.  These will include 100 undercover officers, who will crack down on ticket and property counterfeiters, prostitutes, and pickpockets.  The FBI, Immigration and Customs Enforcement, the Secret Service and Drug Enforcement Administration will join the local police departments.  There is nothing more important during this event than the public’s safety.  

S.A.F.E. Management Team is under contract to furnish trained staff for security in field and locker rooms, press box attendants, guest services, such as greeters, hosts, hostesses, and other guest services.  S.A.F.E. Management has been in the security business since 1994, and has security contracts with several NFL teams and other special events, such as large concerts. 

The Super Bowl Host Committee has brought in an independent inspector, as well.  Public safety is their number one priority, whether it’s weather-related or anything else.  The inspection of these structures is of the utmost importance.  Downtown Indianapolis will have a zipline attraction, as well as vendor tents of all sizes.  All of these tents must be inspected and the smaller ones must withstand winds of 45 to 50 mph, while the largest tents must be up to the code of a permanent building. Some of the tents will handle overflow crowds from bars and restaurants.  The city is working in tandem with the state fire marshal to ensure that businesses are not overcrowded and that customers have a way out in an emergency.  They want to make sure that everyone has an evacuation plan.  There is a lot going on behind the scenes now; residents are to be assured that the police will continue to their patrols in the rest of the city during the time of Super Bowl activities and the big game.

We hope for good weather and that all fans have a good time.  As with any other celebration, don’t drink and drive, stay safe in new surroundings, and have a good time!

General Safety Issues

THERE’S STILL TIME FOR SAFE TAILGATE PARTIES!

Well, college football is just about over, and the Pros are on their way to ending another season soon.  Don’t despair!  There’s still time for tailgate parties, but there are some things you should know that will keep you a little healthier.  It’s a great time to be with friends and family, and new friends that you meet.  Cheer on, and munch on, but do it safely!  No one wants to land in the emergency room during or after the game! Don’t penalize your guests by failing to follow these rules from the U.S.D.A.:

  • Clean – Wash hands and surfaces often. Don’t commit “illegal use of hands!”
  • Separate – Don’t cross-contaminate.  Keep raw meat and poultry separate from cooked foods.
  • Cook – Use a food thermometer to ensure meat and poultry are safely cooked.
  • Chill – Refrigerate or freeze promptly.

We all understand the “two-minute” warning in football, but food safety has the “two-hour” rule.  Perishable food items that sit out for too long may not be safe to eat.  By using serving cold dishes nestled in bowls of ice, or warm items left in a heating source (slow cooker), foods will be safer.   Partially and undercooked foods are threats to food safety.  Using a food thermometer will ensure that meats are adequately cooked to the proper temperatures. 

Don’t get a false start.  Snack on some healthy items before the party to avoid overindulging.  Healthy snacks such as fruits, carrots, celery, and low-fat dips should be included in the menu.  Non-alcoholic beverages should be offered, as well.  Never chop block!  This happens when you chop raw veggies on the same cutting board that was used to cut up chicken or other raw meats.  Harmful bacteria can cross contaminate with other foods.  Clean the cutting board with hot soapy water after dicing one type of food and before starting on another.  

Below are some great instructions from the Food Safety Consortium of Iowa State University:

If in doubt, throw it out! Keep hot foods HOT (above 140° F) and cold foods COLD (40° F or below)

Which Foods are Safe to Serve?

  •          Single-serving, pre-packaged portions are the safest. Consider offering sandwiches, cookies, or other food items in individual,   food-grade plastic bags or film wrap. This will minimize the number of people who come in contact with the food.
  •          Dry foods or those high in sugar are almost always safe. Breads, rolls, cakes (without cream filling), fresh fruits and vegetables, cookies and crackers are safe. Use caution when serving cooked or processed foods such as lunch meat, hot dogs, vegetables and salads.
  •          High-protein foods like meat, milk and dishes containing egg are potentially hazardous.
  •          Be cautious with marinades, potatoes, rice, custards, puddings, pies, gravies and stuffings. Time and temperature control of these foods is extremely important.
  •          The life of most deli meats and foods is short. Roast beef, chicken breast, and turkey have a shorter refrigerator life than processed meats or cold cuts. Buy reasonable quantities. If food won’t be served soon, store in a cooler immediately.
    When you get home, properly wrap and freeze deli meats that won’t be eaten within two to four days.
  •          REMEMBER most food poisoning bacteria can NOT be seen, smelled, or tasted.
  •          Bacteria multiply fastest between temperatures of 40 and 140; it’s what we call the Danger Zone. 

Help your guests avoid penalties!  If they plan to drink alcoholic beverages at your party, be sure they have a designated driver.   An accident would put a damper on everyone who attended the party.  If you are attending a tailgate party, wear loose fitting, layered clothes, with the top layer being water repellent.  Drink warm liquids without caffeine or alcohol.  Alcohol causes the body to lose heat more quickly.  If you follow these food safety tips, you won’t have to worry about your guests going home with more than just memories of the game!

Ergonomics, General Safety Issues, High Visibility Safety

KEEPING SCHOOL KIDS SAFE!

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It’s hard to believe another school year is rolling around!  Parents are busy buying supplies and new clothes, ready to take that “first day of school” picture of their little students!  This is an important time for students, parents, and teachers to get the year started off with a bang.  It’s up to everyone to see that these kids are safe while they are on a school bus, crossing the street, or being carpooled. 

Drivers must pay special attention as they approach crosswalks and are in neighborhoods where kids are walking to school.  They may be busy talking to each other and forget to be as careful as they should.  That’s when we all must do our part to ensure their safety.  When you are backing out of your driveway, take it a little slower, just in case there are some small pedestrians in your drive.  Be watchful for children on and near the road in the morning and after school.  Take extra time to watch for children on medians, curbs, and at intersections.  Slow down and be alert.  Turn your cell phone off and concentrate on the road while you are driving in school zones. 

Until a child is 10 years old, they should cross the street with an adult.  If they walk to school, help find another child they can walk with.  Caution them to cross only at corners, using traffic signals and crosswalks, or obey the crosswalk guard.  Kids should know never to run into the streets or cross in between parked cars. 

School bus safety is very important.  Tell your child to wait for the bus to stop before stepping off the curb.  They should stay seated while on the bus, and use lap or shoulder straps if the bus has them.  Children should always get on and off the bus at locations that provide safe access to the bus or school building.  They should always remain in the driver’s view. 

If they ride a bike to school, make sure they always wear a helmet.  They should ride on the right side of the road, with the direction of auto traffic.  Teach them to use the correct hand signals.  Wearing brightly colored clothing will increase visibility; also, there are high visibility stickers that could be placed on the bike or backpack to help be noticed. 

In several states, record-high temperatures continue to be recorded.  Consideration should be given about food safety, for children who take their lunch.  It’s been noted that foods that should be refrigerated spoil during the time they stay in lunchboxes.  Choose what you send carefully;  non-perishables would be best, or ask the teacher is if there is a small refrigerator in the room that your child’s lunchbox or sack lunch could be kept until lunchtime. 

Backpacks should have wide, padded shoulder straps and a padded back.  Heavier items should be packed closer to the center of the backpack.  It should never weigh more than 10 to 20 per cent of the weight of your child.  Rolling backpacks are a good choice for students with a heavy load of books, etc.  Just be sure the school allows this type of backpack, and that it won’t have to be lugged up stairs. 

There are so many things to express about school safety.  We wish every child from Pre-K to 12 a very happy school year!  Good luck to the parents, too!

General Safety Issues, Health Issues

“SUPER” TIPS FOR A SAFE SUPERBOWL PARTY

Chances are, whether you are a football fan or not, you may be planning to host or attend a party during Sunday’s Super Bowl.  Some folks could care less about the ballgame; however, it’s the commercials that grab their attention.  Either way, it’s a good excuse for a party, and being with friends and family.  Cheer on, and munch on, but do it safely!  No one wants to wind up “off-sides”  in the emergency room during or after the game! 

First, if you are the host: do not commit  this personal foul:  you do not want to penalize your guests by failing to follow these basic rules of food safety from the USDA:

  • Clean – Wash hands and surfaces often. Don’t commit “illegal use of hands!”
  • Separate – Don’t cross-contaminate.  Keep raw meat and poultry separate from cooked foods.
  • Cook – Use a food thermometer to ensure meat and poultry are safely cooked.
  • Chill – Refrigerate or freeze promptly.

We all understand the “two-minute” warning in football, but food safety has the “two-hour” rule.  Perishable food items that sit out for too long may not be safe to eat.  By using serving cold dishes nestled in bowls of ice, or warm items left in a heating source (slow cooker), foods will be safer.   Partially and undercooked foods are threats to food safety.  Using a food thermometer will ensure that meats are adequately cooked to the proper  temperatures.

Don’t get a false start.  Snack on some healthy items before the party to avoid overindulging.  Healthy snacks such as fruits, carrots, celery, and low-fat dips should be included in the menu.  Non-alcoholic beverages should be offered, as well.  Never chop block!  This happens when you chop raw veggies on the same cutting board that was used to cut up chicken or other raw meats.  Harmful bacteria can cross contaminate with other foods.  Clean the cutting board with hot soapy water after dicing one type of food and before starting on another. 

Help your guests avoid penalties!  If they plan to drink alcoholic beverages at your party, be sure they have a designated driver.   An accident would put a damper on everyone who attended the party, and no one ever wants an “instant replay” of a mishap because of drinking and driving. 

If you are attending a tailgate party, wear loose fitting, layered clothes, with the top layer being water repellent.  Drink warm liquids without caffeine or alcohol.  Alcohol causes the body to lose heat more quickly.  Stay active during the game – toss a football during breaks – you might even make a first down!  

This week is full of Super Bowl activities, leading up to the Big Game.  The Dallas-Fort Worth –Arlington area is going all out to welcome the Packers and Steelers teams, coaches, and fans.  Even Mother Nature is doing her part to make them feel right at home, with the coldest weather the area has seen in several years!  We know that won’t slow down the fans, and it’s our desire to see lots of them wearing their Packers and Steelers hardhats, to show their team support! 

If you are going to the game, allow plenty of time to reach your destination, and have a blast!  For those who are  giving a party, score big points by planning a safe one.   Some fans may get carried away while yelling for their team.  Stay far enough away from them that there’s no “roughing the viewer” flag!

Sources: USDA, CDC

 

 

Back Safety, Fall Safety, First Aid Safety, General Safety Issues

LET’S GET COOKING!

 Do you think you would be successful as a chef or a cook?  The responsibilities that are associated with this profession are very challenging.  Whether you go to a tiny cafe with only one cook, or a large restaurant, the success of that business primarily rests on the shoulders of the “kitchen commandos!”

The chef or cook in charge has to plan and oversee that their menus are prepared correctly, and also determine the quantity of food needed for each day.  It is their responsibility to order all the needed supplies and see that the kitchen is keep running in tip-top condition at all times.  If they are in charge of a hospital or other healthcare facility kitchen, they must also ensure that special dietary needs are met. 

Keeping foods safe in the kitchen are of the utmost importance.  We are  late in mentioning that September was National Food Safety Month.  The Centers for Disease Control estimates there were 80 million reported cases of foodborne illness, with 325,000 persons hospitalized, and around 5,000 deaths from this sickness in the U.S. alone annually.  One wonders how many illnesses from food poisoning go unreported. 

The person in charge of a kitchen must ensure that the kitchen is clean at all times, as bacteria can be harmful.  Many times there are only one or two persons working in the kitchen of a restaurant, and it is up to them to be sure the work area is kept spotless.  Professional cooks know that washing hands before and during cooking is a very important part of keeping foods safe for their patrons.  Large kitchens have people dedicated to keeping the food preparation area clean.

Cooks or chefs must be alert to the many hazards that are connected with working in a kitchen –  sharp knives, how to handle and store them, and the risks that other types of equipment  they use impose.  Cooks have to do repetitive manual tasks, such as chopping, mincing, and slicing.  Lifting heavy produce or carrying  heavy trays are parts of their duties, as well, and they must practice good lifting techniques.  They also must avoid getting burned from deep-fat fryers, steam, or stove fires.  Kitchen areas have to be kept free from clutter.  Many times, cooks must maneuver quickly, and shouldn’t have to worry that they might take a fall.  There should be a person who works in the kitchen that is trained in first aid in case of accidents.  First and foremost, fire extinguishers should be readily available, and a first aid kit, as well.

Kitchen workers need personal protective equipment, such as non-skid shoes, certain eye protection, and cut-resistant gloves, as well as gloves for processing and handling foods.  They also know to not wear loose clothing around the stove.  Persons handling foods must wear hair nets.

Catering services are very popular and are responsible for preparing, delivering, and serving foods at a chosen location.  Caterers know that they must transport the foods in a safe manner in order to keep them fresh.  Another choice for those who live in cities, is to visit certain markets where there are chefs who have prepared gourmet foods for you to serve at your dinner table.  Your guests will think you whipped up that amazing meal!

Thank goodness for those talented and skilled persons who enjoy preparing the foods we so enjoy!

General Safety Issues, Home Safety Products

SUPERMARKET SHOPPING SAFETY TIPS

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Most shoppers know how important it is to purchase food that is safe for their family.

As money is tight these days, saving every cent matters.  But when it comes to ensuring the health of your loved ones, keep these tips in mind:

  • Start your shopping with nonperishable items first and then dairy, frozen foods, meat and poultry toward the end of your shopping trip.
  • Beware of bargains: cans that are dented or have the tops swollen could be contaminated with bacteria.
  • Sometimes items that are out of date are still on the shelves. Look toward the back of the shelf for ones with more current dates.  Be sure to check labels.
  • Don’t buy partially thawed frozen-food packages, as they could be an invitation for bacteria.
  • Pre-packaged salads are very convenient; however, they have been known to cause foodborne-illnesses.  Wash all leafy greens thoroughly and use within a few days.
  • Notice if the cases containing milk and meats are as cold as they should be (35-40°).  If the cases are crowded, the temperature may not be low enough.
  • If you live out of town, be sure to take along an ice chest in order to keep the perishable foods cold until you get home.
  • Choose supermarkets that are clean.
  • Don’t place meats or dairy products on the door shelves, as the inside of the fridge is colder than the door.
  • All produce should be washed thoroughly.
  • If you buy prepared salads from a deli, be sure you keep them cold enough until you are ready to serve them.

Once you are home from your grocery shopping and put everything away, wash your hands thoroughly before you begin dividing up meats, and other fresh foods.  Use antibacterial wipes or other antibacterial cleansers on the cutting board, cabinet, or wherever food has been.  It pays to keep things as germ-free as possible, especially in the kitchen.

Source: Health.com

General Safety Issues, Uncategorized

ABOUT THOSE LABELS………

For the past several years, food labels have furnished a lot of information regarding calories, carbohydrates, sodium, and other contents of its particular container.  Under the United States Food and Drug Administration, the Center for Food Safety and Applied Nutrition regulates approximately $417 billion of domestic foods, $49 billion imported foods and $15 billion worth of cosmetics sold.  From the point of United States entry or from processing to their point of sale, the DFSAN ensures foods and cosmetics are safe.  Meat, poultry, and eggs are regulated under the United States Department of Agriculture.

The USFDA has been protecting the food safety of Americans for more than 100 years; we have one of the safest food supplies in the world.  In addition to foods for human consumption, they also safeguard foods for animals as well.  They ensure that food and cosmetics are accurately, honestly labeled, and protect consumers from economic fraud, in addition to promoting nutrition and economic originality.

Some communication methods with the public include:

  • Food labels that have been revamped to be easier to understand nutritional value
  • Warning labels for drugs that contain iron, to safeguard children
  • New regulations on seafood safety
  • Furnish scientific evidence by showing a link between food/nutrient and disease or health conditions, which can be used in labeling

The main elements of the FDA’s Food Protection Plan are advanced through prevention, intervention, response, and legislative proposals.

There’s a world of information on those labels.  Not only are they helpful to those who count calories, they also assist persons who need to limit their intake of certain ingredients.  So, read those labels!

USDA,
CFSAN

General Safety Issues, Uncategorized

UNDERSTANDING FOOD ALLERGIES

Because September is National Food Safety Education Month, there’s no better time to discuss food allergies.  More than 160 foods exist that can cause reactions for people with food allergies.  Eight most common allergenic foods listed by the law are named:
1.    Milk
2.    Eggs
3.    Fish (e.g., bass, flounder, cod)
4.    Crustacean shellfish (e.g., crab, lobster, shrimp)
5.    Tree nuts (e.g., almonds, walnuts, pecans)
6.    Peanuts
7.    Wheat
8.    Soybeans
The Food Allergen Labeling & Consumer Protection Act of 2004, requires that food regulated by the FDA, local and imported, list source of ingredients.  (Foods not regulated by the FDA are meat, poultry, and certain egg products.)

Allergic reactions may include: hives, coughing, wheezing, rash, itchy sensation in the mouth, swelling of the face, tongue, or lip, vomiting and/or diarrhea, swelling of the throat and vocal cords, and difficulty in breathing.

A person with food allergies can experience a severe, life-threatening allergic reaction called anaphylaxis, following ingestion of a food allergen.  Mild symptoms that occur after ingesting food allergens can sometime become more severe, and should be treated promptly.
Anaphylaxis can lead to: severe lowering of blood pressure and shock (anaphylactic shock), constricted airways in the lungs, and extreme swelling of the throat.  It is estimated that anaphylaxis to food results in 30,000 emergency room visits, 2,000 hospitalizations, and 150 deaths annually.
From first-hand experience, we recommend a person with tendencies toward food allergies carry an antihistamine with them at all times.  Prompt administration of epinephrine by autoinjector (e.g., Epi-pen) during early symptoms of anaphylaxis may help prevent this serious situation.

CFSAN/FDA