Nutrition & Foodservice Edge Magazine - July/August 2024 - 33

REALIGNMENT #9 :
CDM, CFPP Response
In response to updates in the 2022
FDA Food Code (2-103.11), the Food
Code now requires, " Employees to
be properly trained in food safety,
including food allergy awareness, as
it relates to their assigned duties.
Food allergy awareness includes
describing foods identified as major
food allergens and the symptoms
that a major food allergen could
cause in a sensitive individual who
has an allergic reaction. " Based on
this statement, it is imperative that
the CDM, CFPP leads the response in
training employees regarding food
allergies and food safety.
What is your role as a CDM, CFPP in
managing food allergies?
* Update any client allergy
information to include sesame as
the ninth major allergen.
* Add sesame to any food allergy
intake forms at your facility and ask
clients about food allergies.
* Update your operating procedures
regarding food allergies.
* Conduct an updated in-service to
train staff on sesame and review the
other major allergens.
* Participate in continuing education
to learn more about food allergies.
* Review the new Food Code
language regarding food allergies
and employee responsibility,
as it pertains to the foodservice
operation.
* Ensure that current employees
can describe the nine major food
* Instruct your team about the 'Rule
of 3' for label reading - Before
purchasing a product, when
unloading/putting away the grocery
order, and before starting a recipe or
serving a food. Triple check for food
safety.
* Train your team about preventing
cross contact, preparing allergyfree
foods, and what to do when
an allergy-free food has been
compromised.
IT IS IMPERATIVE THAT
THE CDM, CFPP
leads the response in training
employees regarding food
allergies and food safety.
* Teach your team how to respond to a
food allergy emergency and be able
to evaluate the process and make
changes as needed to protect clients.
TICK.
TIME IS TICKING
allergens, symptoms of a reaction,
and your standard operating
procedures.
* Conduct audits with staff prior to
the employee annual review.
* Include allergy information in your
employee on-boarding.
* Review standardized recipes
and make adaptations to ensure
avoidance of food allergens.
Just think... in the 15 minutes or so it
took to read this article approximately
90 people were admitted to an
emergency room for treatment of a
food allergic reaction. The CDM, CFPP is
uniquely equipped to prevent accidental
exposure to food allergens. In addition,
the CDM, CFPP ensures that the
foodservice team is trained on how to
safely handle and prepare food to avoid
exposure to allergens and minimize the
risk of cross-contact. Hone your skills,
because for someone you know, their
life may depend on it! E
JULIE ZIKMUND, MPH, RD, LRD |
julie.zikmund@und.edu
Julie Zikmund is the Associate Director for the Office of
Extended Learning at the University of North Dakota.
NUTRITION & F OOD SER VICE EDGE | JULY-AUGUST 2024 33
Nutrition & Foodservice Edge Magazine - July/August 2024

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