Food Allergy Awareness Week - CulinArt Group

Eat Well Blog

Food Allergy Awareness Week

Food Allergy Awareness Week occurs every May to help educate and increase awareness regarding food allergies and the related health conditions. Around 15 million Americans live with a food allergy, which equates to about 1 in 25 Americans. Over 170 foods have been reported to lead to allergic reactions. The most common allergens, or the top 8 food allergens include: milk, egg, peanut, tree nut, wheat, soy, fish, and crustacean shellfish. The top 8 allergens are the cause of the most serious allergic reactions in the United States.

A food allergy is a medical condition when the body’s immune system views a certain food as harmful and creates an allergic reaction in the body. This allergic reaction could affect the skin, mouth, eyes, lungs, heart, gut, and brain. Symptoms range from a mild rash to a severe anaphylactic reaction. Food allergens can spread through cross-contact, when one food item comes into contact with another and their proteins and allergic qualities mix. Even the tiniest amount of protein from an allergen can lead to a severe allergic reaction.

Ways to avoid cross-contamination include washing cooking utensils and counter tops or creating certain “allergen free” zones in the kitchen where food can be prepped and cooked. Become aware of family, friends, and colleagues who have a food allergies to help accommodate their dietary needs and prevent any cross-contamination.

For more information on Food Allergy Awareness Week initiatives, visit FoodAllergyAwareness.org.

When dining in a CulinArt Group cafe, please consult with the chef or manager on any allergies or special dietary needs or to discuss ingredients and/or food preparation methods.

 

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  • May 14, 2018

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What our clients are saying

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“Thank you for all the accommodations for food intolerances and allergies.  I continue to hear positive comments about the quality of the food and the options. Please pass along our thanks and gratitude to your whole team!!!!”

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