Is your food business at risk?
Commercial kitchens (Food trucks, restaurants, educational facilities, grocery store deli's, coffee stands, etc.) everywhere are at the highest risk of encountering a person with one or more food allergies, because there are over 220 million people globally with food allergy disease.
Food allergy injuries and death are on the rise.
What are the rights of the food allergic? What are restaurants required to do?
Scanning headlines of traditional media sources from time to time, we see more publicity on the food allergy lawsuits and food allergy awareness acts.
Here are some:
“Gluten-Free” Trend Spurs Demand for Restaurant Liability Insurance
FDA approves Intelliject's life-saving device for allergy sufferers
Canadian Hotel Fined for Serving Cheesecake with Nuts to Man With Allergies
McDonald's allegedly hiding French Fry Allergens
Food Allergy Laws:
1. The Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, food manufacturers and distributors must label any ingredients that are “major food allergens” so consumers can take appropriate action. There is no cure for food allergies, so avoiding allergens is the only way consumers can protect themselves from potentially severe reactions. FALCPA identifies the following food groups as the “major food allergens:”
- Fish (e.g., bass, flounder, cod)
- Crustacean shellfish (e.g., crab, lobster, shrimp)
- Tree nuts (e.g., almonds, walnuts, pecans)
2. The Food Allergy and Anaphylaxis Management Act requires the US Secretary of Health and Human Services to develop and make available to schools a policy to manage the risk of food allergy and anaphylaxis in schools. It will provide for school-based food allergy management incentive grants to support implementation of food allergy management guidelines in public schools.
3. The Americans with Disabilities Act (ADA) is a civil rights law that gives you the right to ask for changes where policies, practices or conditions exclude or disadvantage you. As of January 26, 1992, public entities and public accommodations must ensure that individuals with disabilities have full access to and equal enjoyment of all facilities, programs, goods and services.
The ADA borrows from Section 504 of the Rehabilitation Act of 1973. Section 504 prohibits discrimination on the basis of disability in employment and education in agencies, programs and services that receive federal money. The ADA extends many of the rights and duties of Section 504 to public accommodations such as restaurants, hotels, theaters, stores, doctors' offices, museums, private schools and child care programs. They must be readily accessible to and usable by individuals with disabilities. No one can be excluded or denied services just because he/she is disabled or based on ignorance, attitudes or stereotypes.
Does the ADA Apply to People with Asthma and Allergies?
Yes. In both the ADA and Section 504, a person with a disability is described as someone who has a physical or mental impairment that substantially limits one or more major life activities, or is regarded as having such impairments. Breathing, eating, working and going to school are "major life activities." Asthma and allergies are still considered disabilities under the ADA, even if symptoms are controlled by medication.
The ADA can help people with asthma and allergies obtain safer, healthier environments where they work, shop, eat and go to school. The ADA also affects employment policies. For example, a private preschool can not refuse to enroll children because giving medication to or adapting snacks for students with allergies requires special staff training or because insurance rates might go up. A firm can not refuse to hire an otherwise qualified person solely because of the potential time or insurance needs of a family member.
In public schools where policies and practices do not comply with Section 504, the ADA should stimulate significant changes. In contrast, the ADA will cause few changes in schools where students have reliable access to medication, options for physical education, and classrooms that are free of allergens and irritants."The FDA sheds light on the increasing prevalence of food allergy injuries. Unfortunately, the cases often involve children and too often involve a fatal allergic reaction. The responsibility of avoiding these accidents is shared between consumers and restaurants. Consumers must ensure they inquire and warn restaurant staff about any allergies and food prepares must act diligently to avoid contamination. Sometimes this balance of warning and responding fails.
From a Law firm:
From a Law firm: