Req 1d — Allergies & Food Illness

As a cook, you are not just making food taste good — you are responsible for the health and safety of everyone who eats what you prepare. Understanding the difference between food allergies, food intolerance, and foodborne illness is essential knowledge for anyone who handles food.

Food Allergies

A food allergy is an immune system reaction. When someone with a food allergy eats even a tiny amount of the triggering food, their body treats it as an invader and launches an attack. Reactions can range from uncomfortable (hives, stomach cramps) to life-threatening (anaphylaxis).

The Big Nine Allergens account for about 90% of all food allergy reactions in the United States:

1. Milk — one of the most common allergies in young children
2. Eggs — both the white and the yolk can trigger reactions
3. Peanuts — a legume, not a tree nut, and one of the most severe allergens
4. Tree nuts — almonds, walnuts, cashews, pecans, and others
5. Fish — salmon, tuna, halibut, and other fin fish
6. Shellfish — shrimp, crab, lobster, and other crustaceans
7. Wheat — found in bread, pasta, cereal, and many processed foods
8. Soy — found in many processed foods, sauces, and oils
9. Sesame — added to the list in 2023 and found in breads, hummus, and many sauces

Key facts about food allergies:

• There is no cure. The only way to prevent a reaction is to completely avoid the allergen.
• Even trace amounts can trigger severe reactions in some people. A peanut allergy can be triggered by a knife that was used to spread peanut butter, even after it was wiped off.
• Allergies can develop at any age — even if someone has eaten a food safely for years.
• Anaphylaxis requires immediate treatment with epinephrine and a call to 911.

Food Intolerance

Food intolerance is different from a food allergy. It does not involve the immune system. Instead, the digestive system has trouble breaking down a particular food or ingredient. Intolerance is uncomfortable but rarely dangerous.

Common food intolerances:

• Lactose intolerance — the body does not produce enough lactase enzyme to digest the sugar (lactose) in milk. Symptoms include bloating, gas, cramps, and diarrhea.
• Gluten sensitivity — some people experience digestive issues when eating gluten (a protein found in wheat, barley, and rye) even without having celiac disease.
• Histamine intolerance — some fermented, aged, or processed foods (like aged cheese, wine, or cured meats) can cause headaches, flushing, or digestive problems in sensitive individuals.

How intolerance differs from allergy:

Food-Related Illnesses and Diseases

Beyond allergies and intolerance, several illnesses and diseases are directly related to food.

Foodborne Illness (“Food Poisoning”)

Caused by eating food contaminated with bacteria, viruses, or parasites. The most common culprits include:

• Salmonella — often linked to raw or undercooked poultry, eggs, and unpasteurized milk. Symptoms: diarrhea, fever, cramps (6–72 hours after eating).
• E. coli — found in undercooked ground beef, raw milk, and contaminated produce. Some strains can cause serious kidney damage.
• Norovirus — the most common cause of foodborne illness in the U.S. Spread through contaminated food, water, or surfaces. Extremely contagious.
• Listeria — found in deli meats, soft cheeses, and unpasteurized products. Especially dangerous for pregnant women and people with weakened immune systems.

Celiac Disease

An autoimmune disease (not an allergy or intolerance) where eating gluten causes the immune system to damage the lining of the small intestine. People with celiac disease must completely avoid gluten for life.

Diabetes

While not caused by a single food, diabetes affects how the body processes sugar. People with diabetes need to carefully monitor their carbohydrate and sugar intake. As a cook, knowing that a guest has diabetes means you should be able to describe the ingredients in your dishes and offer options that are lower in sugar and refined carbohydrates.

Why This Matters for You as a Cook

When you prepare food for others — whether it is your family, your patrol, or guests at a community event — you hold their health in your hands. Here is why awareness matters:

• Communication is key. Before planning any menu, ask everyone about allergies, intolerances, and dietary restrictions. Write them down and keep the list visible while you cook.
• Labels are your friend. Learn to read ingredient labels and watch for hidden allergens (you will practice this in Req 1e).
• Separate preparation. If you are cooking for someone with a food allergy, prepare their food first using clean equipment, or use completely separate tools and surfaces.
• Know the symptoms. If someone shows signs of an allergic reaction after eating, act fast. Review the first aid steps from Req 1b.