Be Free For Me Blog

Those of us with dietary concerns due to food allergies, intolerances or celiac disease know that eating out in restaurants can often require more effort than it’s worth and can also be a very scary experience.

We all have experienced that “deer in the headlights” look from wait staff, and even restaurant management, after requesting meals free of certain allergens or gluten.

But thanks to the precedential Food Allergy Awareness Act in the Commonwealth of Massachusetts, restaurant patrons will no longer have to endure those blank stares and the uneasiness of wondering if someone in the restaurant actually “gets it” when it comes to food allergies, intolerances and gluten-free dining.

The goal of this Act regarding food allergies is simple: To educate restaurant staff throughout state of Massachusetts on food allergy awareness and increase their knowledge on best practices in order to minimize the risk of illness, or even death, due to the accidental ingestion of food allergens.

Although it will always be important for those concerned with food allergies to use extra diligence, make sure they ask restaurant staff a lot of questions and carry an EpiPen if required, the law states, “… it is a shared responsibility between the consumer… and the food establishment operator” to make sure that allergen free foods are served to consumers. This law is a step in the right direction when it comes to addressing the importance of knowledge and education regarding the seriousness of food allergies to those in the restaurant industry.

Spearheaded by The Food Allergy & Anaphylaxis Network and Ming Tsai, executive producer of public television’s Simply Ming, celebrity chef and owner of Blue Ginger Restaurant in Massachusetts, there are three (3) mandatory portions of the Food Allergy Awareness Act. They are:

1.) Menu Statement: Menus must include a statement that the customer should inform the wait staff of any food allergy issue.

2.) Poster Requirement: Posters, detailing information about the 8 most common food allergens, including the threat of cross-contamination during food preparation, cooking and serving; must be posted in each dining establishment.

3.) Training Video: The certified person in charge of food safety and various management personnel will be required to view a training video and become certified on food allergens. 

Thanks to Ming Tsai, the Food Allergy & Anaphylaxis Network, and the Commonwealth of Massachusetts on this uniquely exceptional law. May this law become the benchmark and may every state in the nation follow in your lead!