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The FARE National Food Allergy Conference will be held May 14-15, 2016 at the Hyatt Regency Orlando in Orlando, FL, gathering the country’s leading food allergy experts and members of the food allergy community together for a weekend of world-class programming. Register now!

This agenda is being updated with additional session and presenter details. For conference content questions, contact Lynn at lheun@foodallergy.org. 
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Saturday, May 14 • 9:30am - 10:30am
Food Allergies and Restaurants: Industry Perspectives and Patron Best Practices

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Dining outside the home can be difficult for individuals with food allergies, as they must rely on restaurant staff to properly prepare their allergen free meal. Food allergens are a growing public health concern, yet restaurants differ in their food allergen knowledge and practices, indicating gaps in education and training. This session will present the findings from a recent CDC study, and is aimed at educating restaurant patrons on the food allergen knowledge and practices of managers and staff. For example, do managers know what to do if a customer is having a bad food allergic reaction? How are food workers told that there is an order for a food allergic customer? Have servers received any training on food allergies?

Attendees will leave the presentation armed with information that they can apply at their next restaurant visit to ensure a safer dining experience. They will also receive practical guidance on how to have a safer, less stressful dining experience, and engage dining establishments in training that will allow them to better meet the needs of consumers. 

avatar for Kristi Grim

Kristi Grim

National Programs Manager, Food Allergy Research & Education
Kristi Grim is the College Outreach Manager for Food Allergy Research & Education (FARE).  As part of the FARE team, Kristi works to ensure the safety and inclusion of students with food allergies on college campuses.  Kristi worked with committees and expert stakeholders to develop FARE's Pilot Guidelines for Managing Food Allergies in Higher Education, which form the basis for the College Food Allergy Program. She worked with... Read More →
avatar for Taylor Radke

Taylor Radke

Taylor Radke is a Research Fellow at the Centers for Disease Control and Prevention. She joined CDC's food safety team in October 2014, and has primarily focused on the analysis and interpretation of the data from food safety studies.
avatar for Joel Schaefer

Joel Schaefer

Executive Chef
Joel is a certified Chef de Cuisine with the American Culinary Federation and a Certified Hospitality Trainer with the American Hotel and Lodging Association. He is the author of Serving People with Food Allergies: Kitchen Management and Menu Creation. He has worked with FARE to provide quality-training material for their food service programs. He worked as a subject matter expert on the ServSafe Allergens™ for the National... Read More →

Saturday May 14, 2016 9:30am - 10:30am
Plaza Ballroom E Hyatt Regency Orlando

Attendees (31)