CDC Study: Food Allergies and Restaurants

The Centers for Disease Control and Prevention (CDC) recently released a new study titled “Environmental Health Specialists Network study,” which examines the level of safety measures taken by restaurants to prevent allergic reactions. This assessment found that while most restaurants have readily available ingredient lists for their dishes, many did not take any additional steps to limit the risk of allergic reactions. In response to these findings the CDC recommended that restaurants:

  • Provide food allergy training for their staff;
  • Use dedicated equipment and areas for preparing and cooking meals for customers with food allergies; and
  • Have ingredient lists or recipes for menu items available if they aren’t already.

Click to view the full study, including details on the study purpose, method, key findings and recommendations.

About Anastasia Sonneman

Anastasia Sonneman serves as a Communications Specialist at NACCHO. Her work includes promoting local health departments' best practices, as well as partner tools and resources, in environmental health, health and disability, and preparedness through NACCHO's communications channels, storytelling, and outreach to various audiences.

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