With the child choking information working its way through the media yesterday, it is time to take a step back and do some refresher work on eating safely. This time the reference is not food safety, but being careful how we eat, what we eat, and how to be safe eaters.
First the choking issue. This is not what we call “new news,” but it is information that needs to be reviewed. The worst food offenders for young children are hot dogs, grapes, and carrots. They each should be sliced down the middle as big chunks of them in their initial state match a child’s windpipe and can shut it off and within minutes the child can literally choke to death. The American Academy of Pediatrics wants to see protective labels prominently displayed on certain foods to make the public more aware of choking dangers.
Public awareness needs to be continued with highly visible campaigns. Of course, the choking issue also needs brightly colored information on packages of toys. We need to be reminded of these dangers and be diligent about our food knowledge.
Allergies are another dining concern. Whenever individuals who have specific food allergies dine out, they need to make certain that the dishes they select do not have any hidden ingredients. So many restaurants are clueless about how a single, unmentioned ingredient in a menu description can alter an individual’s ability to handle the dish. It is always wonderful when wait staff can answer very specific questions by just referring to a single sheet of information. In the case of uncertainty, it is best that they speak directly to the chef to clarify the specifics. No one, waitstaff or diner, should hesitate to ask.
A number of states have passed legislation suggesting food allergy management guidelines for schools. These go way beyond the earliest school roots of suggesting “no peanuts, no peanut butter.” Well-known (Blue Ginger) Boston chef Ming Tsai wants states to become more involved and play a stronger role in outlining allergen responsibilities. He has become a national spokesperson for The Food Allergy and Anaphylaxis Network (FAAN) in the hopes that more restaurants will be involved and educate themselves better about allergens. His efforts helped Massachusetts implement a Food Awareness law for restaurants, and he hopes that food allergy safety laws will be enacted in other states.
FAAN has joined the myriad of organizations that believe scheduling a walk (Walk for Food Allergy Awareness) raises money and heightens knowledge. Check out the site and see if you can get some exercise with this group and spread the word.
Depending on the severity of the allergy, cross-contamination can also be a problem. That is especially true for those who need gluten-free dining. Major restaurant chains, such as Outback Steakhouse, P. F. Chang’s, have separate menus and plenty of local dining establishments proudly announce that they, too, have gluten-free menus. Yet diners with the most severe forms need to make certain that the food is truly kept separate. The kitchen needs a gluten-free area if it advertises that it provides gluten-free foods. Foods need to be plated separately so that cross-contamination does not occur.
The first rule of eating safely is awareness. We need to be smart and eat smart.
The Food Network did not hurt the trend, but chefs started to spread their wings and strut the full peacock walk of master authoritarian. Guests liked dining at chef’s tables, taking cooking lessons from chefs, and just chatting away with the guy, or occasional gal, walking the room and beaming with the guests.
You would think with the economy stuck in neutral and the restaurant industry in parts of the country going in reverse that new restaurants, places that are willing to open in this environment, consider the importance of training. Staff training is not that difficult. That is if you do it. Service, or lack thereof, remains one of the single biggest issues that diners complain about.
OK, maybe not fully retire the concept, but at least fix it. It’s broken.