For more details on the 2012 SB 1278 itself, and other information, visit: http://arizonafoodallergy.org/restaurant--cafeteria-training-initiative.html.

I am asking elected officials in the State of Arizona to co-sponsor SB. 1278, next session in 2013. Which would ensure that restaurant employees are educated properly in making and serving food to the general public, to prevent life-threatening food allergic reactions.

Nearly 15 million Americans have food allergies. Many are at risk of anaphylaxis, a systemic allergic reaction that can lead to death within minutes. There is no cure. Although an epi-pen can delay death, it is not 100% safety net. If there is not immediate care from EMS, or if given too late, the individual can still die.

There are an average of 30,000 patients that present to the emergency rooms of the United States yearly with a life-threatening allergic reaction related to food. 200 of these people will die. One of the most common places for those familiar with food allergies to be re-exposed unexpectedly is a restaurant. A recent study published in the May 2011 issue of Clinical and Experimental Allergy was a survey of restaurant workers. 38% of surveyed restaurant employees believed diluting an allergy-causing substance in water makes it safe. 23% believed that "just a little" would not harm an allergic person and was safe. Only 56% could name the most common food allergens. 21% believed removing the larger, visible allergen from a finished meal would render the meal safe. 16% thought cooking food prevented the food from provoking an allergy. 12% were unaware that food allergies could result in death. Yet, 81% of workers felt that they could provide a safe meal for a customer with food allergies. 90% of restaurant workers report that they have been taught proper food hygiene and yet only 33% have any idea about food allergies.

Restaurants must be prepared prevent Americans from losing their lives, due to lack of education on the part of the food service worker. Consumers can ask all the right questions, but if they are given inaccurate information or if the food service worker is not educated in all aspects of food allergy safety including but not limited to cross-contamination, then lives can be lost.

It is important to note that the food allergy community is covered by the Americans with Disabilities Act which states that:
“Making it possible for customers with disabilities to purchase your goods and services is an important part of complying with the ADA. Every business has a certain way of doing things. Whether formally or informally, there are policies, practices, procedures, and routines that help the business operate as smoothly as possible. But, sometimes, your normal way of doing things makes it difficult or impossible for customers with disabilities to purchase your goods and services. This is why the ADA requires businesses to make “reasonable modifications” in their usual ways of doing things when it is necessary to accommodate customers who have disabilities. Most accommodations involve making minor adjustments in procedures or providing some extra assistance to a customer with a disability. Usually the customer will let you know if he or she needs some kind of accommodation.”

These are the facts:
-Food allergy is a growing public health concern
-The prevalence of food allergy and related anaphylaxis are on the rise, with an 18% increase between 1997-2007
-15 million Americans have food allergies
-6 million of which are children
-That is a total of 4% of all adults, and 8% of all children
-8 foods account for 90% of all allergies, however individuals are allergic to a multitude of foods
-The top 8 foods are: peanut, tree nut, fish, shellfish, wheat, dairy, egg, soy
-There is NO cure, absolute avoidance is the only sure way to prevent a possible life-threatening reaction
-An epinephrine auto-injector, also known commercially as an Epi-Pen, is not a sure safe guard. The Epi-Pen essentially “buys” the allergic individual time. Typically about 15-20 minutes until EMS arrives.
-At times a second dose of epinephrine may be administered if the first shot is not effective. About 5-10 minutes after injection of first shot.
-No more than two shots can be administered, or the allergic individual could experience dangerous high blood pressure or stroke
-There is only one federal guideline regarding food allergy and related anaphylaxis. That is the FALCPA of 2004, also known as the Food Allergen Labeling and Consumer Protection Act of 2004. This essentially requires all pre-packaged food manufactured after 2006 to include clear labeling of the top 8 allergens. This is no way imposes any regulations on food establishments including restaurants, schools, day cares, hospitals and the like.
-There are a select few restaurants that voluntarily have food allergen menu’s to help the guest in selecting a “safe” item. However, this in no way educates the staff, most important being the wait and cook staff, on safety measures such as cross-contamination. This is a great start, however, extremely insufficient without vital information included in the education this bill provides.
-The ServSafe Manager Manual is only required for managers in the State of Arizona. This is insufficient, in that the individuals that take the order, prepare the food, and assist the food allergic person are not trained. Neither through ServSafe, nor through the Food Handlers Card manual as listed below. Not to mention that the information in this manual is insufficient.
-Per the latest edition (5th Edition) of the ServSafe Manual, it states that the FDA only “recommends adding ‘food allergy awareness’”, as part of the food safety training employees by the person in charge. There are no regulations requiring this, and the material in this book are deemed insufficient.
-In the Maricopa County Food Safety Manual for the Food Service Worker, there is mention of the importance of food borne illness resulting in 375,000 hospitalizations each year. Note that food allergy alone, results in over 300,000 ambulatory care visits each year.
-The Maricopa County Food Safety Manual for the Food Service Worker only Is extremely inadequate information. Not to mention that there is no way to enforce or regulate this. There is also no education taking place to teach the worker how to Review, nor how to Remember and avoid cross-contamination. The only review question (out of 25) only asks what the top 8 allergens are. None of this is anywhere near sufficient to be informed in preparing or serving food safely to a food allergy or anaphylactic individual.

No American should die from food. Especially in an instance where education on the part of those providing the service is lacking or refused.