Online allergens training to assist restaurants in serving guests safely

Just two weeks following the National Restaurant Association (NRA) launch of the online course ServSafe Allergens and one day after the U.S. Food and Drug Administration (FDA) announced requirements restaurants and food manufacturers who market food and beverages as “gluten free” must adhere to, Beckee Moreland led a session at the Louisiana Foodservice & Hospitality EXPO in New Orleans about the same thing.

Moreland, the director of Gluten-Free Industry Initiatives for the National Foundation for Celiac Awareness, was in New Orleans exhibiting and hosting the Idea Zone Session, Top 5 myths restaurant should know about gluten-free menus. The myths include: gluten-free is a fad; if it doesn’t say wheat it’s safe; gluten-free foods taste like paste; gluten can be burned off on the grill, and you just need a chef who knows gluten-free requirements.

ServSafe Allergens online training is now available to assist restaurateurs
serve customers with food allergies safely.

Also, at the EXPO, the NRA team promoted ServSafe Allergens online, an interactive course which is designed to help restaurants capitalize on the 15 million Americans with food allegories, gluten among them. The online course covers such topics as identifying allergens, communication with the guest, preventing cross-contact, food labels and more.

During EXPO weekend, gluten-sensitive Angela Schuster, Regional Manager for NRA Solutions had the perfect opportunity in a New Orleans restaurant to educate the staff on why ServSafe Allergens training could benefit the restaurant and importantly, its patrons.

“I couldn’t have planned what happened better if I wrote the script,” said Schuster. “Seated at the bar for dinner, the bartender couldn’t tell me if bourbon was gluten-free as I reviewed the cocktail menu and the entrée I ordered had the starch substituted but that was not explained. When I asked what my starch options were that didn’t contain gluten, I was told the French fries and the risotto.”

She opted for the risotto and a few moments later, French fries emerged and the chef said, “Sorry, there’s flour in the risotto, but I brought you some of our hand-cut fries and our special malt vinegar aioli. She paused, feeling the situation was now getting beyond belief and informed him that gluten does not just refer to wheat, but rye and barley too. Malt vinegar is made from barley.

“The staff was so apologetic and embarrassed, and it made me feel terrible having to go to such lengths to make sure I didn’t get sick as a result of dining there,” said Schuster. “I did use the opportunity, albeit awkward, to share why it’s important for the entire staff to be trained in ServSafe Allergens.”

Many Louisiana restaurants she’s dined in, particularly those that scratch make most of their dishes, have easily accommodated her in the past. However, this summer she ate a well-known seafood restaurant in the French Quarter that brought her soy sauce laden tuna tartare, which the server and manager assured her was gluten-free. As a result of trusting them, she ended up sick. While there is gluten-free soy sauces, this particular soy sauce contained wheat.

September is National Food Safety Month and this year’s theme is “Avoid a Reaction by Taking Action,” centered around the need for more food allergy training in the restaurant industry and based on the ServSafe Allergens curriculum. 

The FDA has now added, “gluten-free” to the list of FDA-regulated claims and the new, standardized definition is expected to help up to 3 million Americans who have celiac disease, an autoimmune digestive condition that can be effectively managed only by eating a “gluten free” diet.

Foods that contain gluten trigger production of antibodies that attack and damage the lining of the small intestine. That damage limits the ability of celiac disease patients to absorb nutrients and puts them at risk of other health problems, including nutritional deficiencies, osteoporosis, growth retardation, infertility, miscarriages, short stature and intestinal cancers.

“Restaurants will be well-served to ensure they comply with FDA-defined claims,” said Dr. Joy Dubost, the NRA’s director of nutrition. “Working closely with suppliers is an important first step in developing menu options that qualify for gluten-free claims. If you are making gluten-free claims about any menu items, ask your suppliers to ensure they are providing grains or food components that comply with the new rule.”

According to the FDA final rule:

·         Foods that inherently do not contain gluten, such as raw carrots or grapefruit juice, may use the “gluten-free” claim.
·         Foods with any whole, gluten-containing grains, like spelt wheat, as ingredients may not use the claim.
·         Foods with ingredients that are gluten-containing grains that are refined, but still contain gluten, such as wheat flour, may not use the claim, but
·         Foods with ingredients that are gluten-containing grains that have been refined in such a way to remove the gluten, like wheat starch, may use the claim, as long as the food contains less than 20 parts per million of gluten, or has less than 20 milligrams of gluten per kilogram.

For more information about ServSafe Allergens online training visit foodallergens.com.

The Big 8 and cross-contact subject of National Food Safety Month, Week 1

“Avoid a Reaction by Taking Action” is the theme of the 2013 National Food Safety Education Month, an annual awareness campaign by the National Restaurant Association (NRA) in partnership with the Louisiana Restaurant Association (LRA).  Due to the 15 million Americans with food allergies, the campaign spotlights the communication, training and education needed to attract these diners (and their families) and more importantly, provide them a safe meal.

A food allergy results when the immune systems mistakenly attacks a food protein (food allergen). While more than 160 food items can cause allergic reactions, just 8 of those accounts for 90 percent of all reactions. These 8 foods are known as the “Big 8.”

Cross-contact is the transfer of an allergen from a food containing the allergen to a food that does not contain the allergen. One of the most important ways you can keep guests with food allergies safe is by preventing cross-contact.

Here are steps to avoid cross-contact:

• Wash, rinse and sanitize cookware, utensils and equipment after handling a food allergen.
• Wash your hands and change gloves before prepping food.
• Use separate fryers and cooking oils when frying food for guests with food allergens.
• Prep food for guests with food allergens in a separate area.

Here are a few True/False questions to test your knowledge:

1. It is okay to use the same spoon to scoop peanuts and greens at a salad bar. True/False
2. Do not bake chocolate chip cookies on the same baking sheet as peanut butter cookies. True/False
3. It is acceptable to handle a banana-nut muffin and a chocolate chip muffin with the same pair of gloves. True/False

The NRA recently launched ServSafe Allergens, an online, interactive 90-minute training course to assist restaurateurs and foodservice personnel in understanding and communicating the risks associated with serving guests with food allergies. The course is $22 and can be accessed here.

Visit LRAblogs each week for a new activity to train and educate you on properly accommodating guests with food allergies.  

 

Answers: #1 False; #2 True; and #3 False.

Online alcohol server training now approved in Louisiana!

Servers of alcohol in Louisiana can now
obtain their Responsible Vendor Permit
(bar card) online at www.laserverpermit.com.

The Louisiana Restaurant Association is pleased to announce ServSafe Alcohol Online. For the first time in Louisiana, individuals can now obtain their Responsible Vendor Permit, or bar card, by completing the two-hour course online 24-7—it’s fast, convenient and state approved.

ServSafe Alcohol is a vital, practical and current responsible alcohol service training program that includes Louisiana alcohol regulations. The ServSafe Alcohol for Louisiana Online Program is approved by the Louisiana Office Alcohol & Tobacco Control and the Responsible Vendor Board. By providing practical knowledge and best-in-class resources, ServSafe Alcohol helps servers put knowledge into action when it matters most. That makes ServSafe Alcohol the smart training solution for every server and every operation.

Online Learning Benefits

Convenience. Traditional training relies on instructors presenting materials at a specific time and location. Online training enables workers to learn in the office or at home, and allows the flexibility of scheduling the training when it is most convenient.

Pace of Learning. One fundamental advantage of online training over synchronous (real time) training is that a student can learn at his own pace. Comprehension quizzes at the end of each training module test knowledge before moving on to the next module and allow students to review portions of training materials before moving on to new chapters.

Presentation. Online training courses can be supplemented by on-screen graphics, short videos, which may accelerate learning for some participants.

Consistency. One of the advantages of online training is consistency of the message. In-person training is different as trainers may deliver their material differently or adjust the course content from one session to another as they see fit. Thus, no two students are guaranteed that they will receive the exact same training.

Visit www.laserverpermit.com today to take your alcohol server course.

The National Restaurant Association’s ServSafe Alcohol Online Course is a convenient and easy training solution that prepares bartenders, servers, hosts, bussers, valets, bouncers and all front of the house staff to effectively and safely handle difficult situations in the operation. Knowledgeable, responsible alcohol service is a priority for every operation. That’s why ServSafe creators teamed up with experts in the beverage, foodservice, medical, insurance, legal, academic and regulatory industries to develop our comprehensive program. The online program is built by the same creators as the highly-regarded ServSafe food safety program, protecting you for nearly 40 years.

Prepare for ACA employee notification requirement with new NRA tool

Millions of American businesses and employees remain confused about the extraordinary changes that begin to unfold in the nation’s health insurance system this fall. The Louisiana Restaurant Association (LRA) is working closely with the National Restaurant Association (NRA) to advocate for changes in the Affordable Care Act (ACA), help our members understand it, and create services and products to ease implementation challenges. The NRA’s new Health Care Reform Headquarters offers a one-stop shop for our members, including:

Knowledge Center—Get checklists, FAQs, deadlines and other details about how the health care law affects your restaurant company. Find out what you can do to get Congress to make changes to the law too.

Online Notification Tool—Use our new and free restaurant member-exclusive tool to comply with the ACA’s employee-notification requirement before the October 1 deadline.  Easily track employee notifications in your restaurant company.

Marketplace (coming soon!)—The NRA Marketplace will help restaurant employers shop for ACA-compliant health insurance more cost-effectively and efficiently.

The transition relief and voluntary compliance until 2015 for employer penalties and some large-employer reporting requirements bought employers a little extra time to try to understand the law and figure out how to implement it in their operations. But the law’s challenges remain. Important responsibilities for both employers and individuals take effect—soon.

“Every employer and every individual has a responsibility under ACA,” said Wendy Waren, LRA VP of Communications. “Whether or not you meet the large employer threshold, you have a responsibility to notify your employees of the Louisiana state exchange, also known as the Health Insurance Marketplace.”

The NRA Online Notification Tool is free to restaurant members and can serve as your documentation in the event that an employee declined your coverage or didn’t obtain coverage on the exchange, and now has medical bills. If the employee can’t pay the medical bills, and during the process reveals that he wasn’t notified of the requirement for him to obtain coverage on the exchange, they could very well try to collect from you.

The LRA recently partnered with UnitedHealthcare to deliver cost-effective solutions that meet the unique needs of restaurant owners and their valued employees. Read more here. 

If you have any questions, please contact Wendy or Erica at the LRA at (504) 454-2277.

National Food Safety Month (September) focus on Allergen Training

This year’s annual National Food Safety Month (NFSM) spotlights the increasing importance of food allergen awareness throughout the month of September. This year’s theme is “Taking Action to Avoid a Reaction,” focuses on providing consumers and restaurant personnel with the evidence-based education, training and resources needed to make restaurant dining safer for the 15 million Americans coping with food allergens.

To enhance their safety whenever they dine out, the National Restaurant Association has partnered with Food Allergy Research & Education (FARE) to create greater public awareness as well as an entirely new training program for all foodservice workers—ServSafe Allergens Online Course.

“As restaurants encounter more and more individuals with specific food allergies and sensitivities, ServSafe Allergens could not have come at a better time,” said Wendy Waren, VP of Communications, Louisiana Restaurant Association. “With three co-workers that have food allergies, I’ve seen firsthand the need for restaurant staff—front and back of the house—to be trained to properly handle patrons with allergens.”

Weekly training activity areas communicate concepts clearly and quickly to employees, and can be completed in less than 10 minutes. Week 1 covers the Big 8 and Cross Contact; Week 2—Reading Labels; Week 3—Cross-Contact: Front of the House; Week 4—Purchasing and Transportation; and Week 5—Separation in Equipment and Storage.

SCA, makers of the Tork brand of away-from-home paper products, are sponsoring this year’s NFSM and will be giving away 500 certificates for individuals to receive complimentary access to the ServSafe Allergens course—100 will be awarded each week throughout September. Visit www.foodsafetymonth.com each week for details on how you can win a free course.

Third Annual We Live to Eat Restaurant Week coming in September

The Louisiana Restaurant Association’s (LRA) Greater New Orleans Chapter is excited to announce that its We Live to Eat Restaurant Week will be held September 9-15, 2013.

During this weeklong celebration of New Orleans cuisine, participating restaurants in the New Orleans metro area will offer special prix fixe menus, created especially for Restaurant Week. Restaurants will offer a two-course lunch for under $20 and a three-course dinner for under $35.

Participating restaurants range from fine-dining establishments to neighborhood favorites. Discover new places and enjoy old favorites! To check out the restaurant list and menus, visit www.WeLivetoEatNola.com. Make your reservations early, seats fill fast.

A special thanks to 2013 We Live to Eat Restaurant Week sponsors:

Silver Spoon Sponsors: Dr. Pepper, LA Craft Beer, Rewards Network, OpenTable, WWL-TV, Offbeat Magazine, Entercom and Gambit.

Friend of We Live to Eat Sponsors: Cathead Vodka, Zatarain’s, Evamor Water, TLC Linen Services, Crystal Clear Imaging and Nola Live Magazine.

 

Visit www.welivetoeatnola.com for menus.

LRA Education Foundation & Chef John Folse Culinary Institute sign articulation agreement

The Louisiana Restaurant Association Education Foundation (LRAEF) and the Chef John Folse Culinary Institute (CJFCI) at Nicholls State University are pleased to announce they have signed an articulation agreement.

Under this agreement, Louisiana high school graduates who have successfully completed two years of a ProStart program and earned their ServSafe sanitation certificate will receive four hours of college credit toward their associate or bachelor’s degree of culinary arts at CJFCI.

ProStart is a nationwide, two-year program for high school students that develops the best and brightest talent into tomorrow's industry leaders. From culinary techniques to management skills, ProStart's industry-driven curriculum provides real-world educational opportunities and builds practical skills and a foundation that will last a lifetime.

“This agreement is a win-win for the Chef John Folse Culinary Institute and the LRAEF,” said Chef Randy Cheramie, executive director of CJFCI. “Rather than sitting through our first two introductory lecture classes, students with ProStart certifications will start immediately into our skills labs, giving them a semester lead.”

The LRAEF has similar articulation agreements with other post-secondary institutions nationally/internationally and in Louisiana. It continues to seek out mutually beneficial partnerships with other post-secondary institutions in the state.

The LRAEF strives to provide opportunities for its ProStart graduates wishing to pursue culinary arts and management degrees after graduating from high school. Its Scholarship Fund, which has awarded more than $140,000 since its inception in 2009, furthers this goal by ensuring financial support is available for the state’s promising and ambitious students.

“This agreement will allow more Louisiana culinary students the opportunity to transfer easily into Nicholls and continue their education,” said LRAEF ProStart Coordinator Devienne Theriot.

The LRAEF would like to thank its Partners, whose financial assistance makes programs like ProStart a reality: 5 Diamond: Auto-Chlor Services, Louisiana Hospitality Foundation, Acme Oyster House and Louisiana Seafood; 4 Diamond: Performance Foodservice-Caro; 3 Diamond: Louisiana Culinary Institute, Atmos Energy, New Orleans Wine & Food Experience and Drago’s Seafood Restaurant; 1 Diamond: Entergy.  Also, the LRAEF extends special recognition to all LRA chapters that support ProStart and the LRAEF through its various philanthropic activities throughout the year.