Publications

Food allergic reactions in restaurant settings are regularly reported, including fatalities. The risk of dining out with food allergies is well documented, and is in part attributed to insufficient regulatory oversight. The objectives of this review were to (i) present scientific evidence characterizing the risk of dining out with food allergies, (ii) describe advances in proposed management mechanisms to mitigate this risk, and (iii) outline gaps in existing practices and regulations related to food allergen management in foodservice operations. Scientific publications (n=60) and laws/regulations from different jurisdictions (n=20) related to food allergy and food allergens management in foodservice operations were systematically retrieved and reviewed. Although the inherent nature of these operations poses challenges to the implementation of allergen control measures, evidence suggests that food-allergic consumers will continue to be at risk unless more stringent regulatory requirements, particularly related to communication with diners and between staff members, are adopted.