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Cornell Hotel and Restaurant Administration Quarterly
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"Know before You Serve"

Developing a Food-Allergy Fact Sheet

Jaclyn Maurer Abbot

Rutgers University, maurer{at}aesop.rutgers.edu

Carol Byrd-Bredbenner

bredbenner{at}aesop.rutgers.edu

Darlene Grasso

grasso{at}aesop.rutgers.edu

Given the potential severity of allergic reactions to certain foods, restaurant operators and staff need to know how to prevent guests from eating what could be fatal food. When the state of New Jersey enacted a law to create a fact sheet to explain safe handling of food allergens, a research team examined the information and communication challenges regarding food allergens— including knowing what foods cause the most trouble and how to avoid cross-contamination. The team then created a fact sheet that depicts the suspect foods and explains specifically how to avoid triggering food allergies in guests. This fact sheet will be displayed in all restaurants in the state.

Key Words: food allergies • New Jersey restaurants • restaurant management

Cornell Hotel and Restaurant Administration Quarterly, Vol. 48, No. 3, 274-283 (2007)
DOI: 10.1177/0010880407302779
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