Page 40 - EmpHandbook

HOSPITALITY SERVICES

there is no cure for celiac disease; the only treatment
EMERGENCY RESPONSE is to avoid all gluten-containing foods. However, the
food industry has developed many gluten-free food
options. Your Unit Supervisor, Chef or Manager can
help identify the food items in your unit that are safe
There are five key steps to take for individuals with celiac disease.
in the emergency management of
anaphylaxis: Western’s Allergen Risk
1. Administer epinephrine (ie., EpiPen
or Allerject) at the first signs of an Management Plan
allergic reaction. Epinephrine will not Western has implemented several protocols for
cause harm if given unnecessarily to preventing allergic reactions amongst students.
an individual not experiencing an Foodservice staff can aid in the prevention of food-
allergic reaction. Antihistamines and related allergic reactions by:
asthma medications should not be
used instead of epinephrine for • Always following safe food handling practices
treating anaphylaxis. Staff should only ●• Washing hands frequently
administer epinephrine if/when the ● • Taking all claims of food allergies seriously
person having the reaction is unable to ● • Reading food labels carefully
do so themselves. After the
●• Recognizing that even a trace amount of an
epinephrine has been administered, allergen can be life-threatening
note the time. ● • If in doubt, refer to Supervisor, Chef or Unit
Manager
2. Call 9-1-1 or SERT and report someone
is having an anaphylactic reaction.
3. Individuals with anaphylaxis who are Accommodating for Students with
feeling faint or dizzy, should lie down Allergies
unless they are vomiting or The safety of our students is a shared responsibility.
experiencing severe respiratory We encourage our students with food allergies to self-
distress (trouble breathing). identify so that we can work together to keep them
4. Immediately report the incident to safe. It is, therefore, very important that patrons with
your Unit Manager and fill out an food allergies have their inquiries dealt with accurately,
incident report form. completely, and promptly. Food allergen-related
inquiries should be directed to the Unit Supervisor,
5. If there is no improvement in Chef, or Manager on duty in your unit.
symptoms after five minutes, a second
dose of epinephrine can be
administered by SERT.

Celiac Disease:

The Canadian Celiac Foundation defines celiac disease
as a long-term autoimmune disorder. Individuals
are genetically predisposed to celiac disease, which
affects 1 in every 100 Canadians. Individuals with
celiac disease have an extreme reaction to gluten, a
protein that is found in wheat, rye, barley, and triticale.
When gluten is eaten, it causes serious damage to
the absorptive surface of the small intestine. This
may lead to severe diarrhea, stomach pain, and an
inability to absorb important nutrients (i.e., protein,
fat, carbohydrates, vitamins and minerals), additionally
resulting in malnutrition and weight loss. Currently,

HEALTH & SAFETY (39) EMPLOYEE HANDBOOK