May 08, 2009
Contact: Annika Stensson (202) 973-3677, Jennifer Love (703) 563-3061

(Washington, D.C.) The National Restaurant Association today announced its support for the 12th annual Food Allergy Awareness Week (FAAW), May 10-16, 2009 – a campaign created by the Food Allergy & Anaphylaxis Network (FAAN). With awareness of food allergies increasing, the Association recognizes that this is an important issue for the nation's nearly 1 million restaurants. An estimated 12 million Americans, or one in 25, report that they suffer from a food allergy.

“Food allergies are an important and increasingly critical issue in the United States, and we recognize that educating restaurant staff is crucial to ensuring proper attention to guests with food allergies,” said Association President and CEO Dawn Sweeney. “We strongly encourage our guests to talk to restaurant staff about their food allergies and discuss concerns and alternatives to make their dining experience safe and enjoyable.”

“Adults and children with food allergies and their families empower themselves every day by taking steps to safeguard against reactions. Dining out is especially challenging for people with food allergies,” said Julia Bradsher, CEO of FAAN. “We applaud restaurants that offer food allergy training for their staff in an effort to provide a safe experience for people with food allergies. Food Allergy Awareness Week is a great opportunity to reinforce this training.”

“I commend the National Restaurant Association for supporting Food Allergy Awareness Week,” said Ming Tsai, national spokesperson for FAAN and chef/owner of Blue Ginger in Wellesley, Mass. “As a chef, restaurateur and father of a child with food allergies, I know firsthand the challenges we all face in making restaurants safe for those with food allergies, but I also know how simple the solutions are. Proper training and awareness are key and initiatives like this are a fantastic way to get the word out. As people in the service industry, it is our absolute duty to serve everyone safely and a few simple steps can save a life.”

The Association encourages its members to join FAAN , in support of FAAW, to raise awareness about food allergies to accommodate guests with food allergies. Visit FAAN’s Web site for promotional ideas and materials. Participants may share what they are doing for FAAW through the FAAN Facebook group.

The Association offers free food allergy information and resources on its Web site to help restaurant operators accommodate guests with food allergies in their establishments. The Association has long been a leader in food allergy education, including through its ServSafe food safety training and certification program, 2008 National Food Safety Education Month (“Take Action to Prevent an Allergic Reaction”), and a staff training guide developed by FAAN in cooperation with the Association.

The training guide, called Welcoming Guests With Food Allergies, is available free for download and includes case studies, best practices, research, food labeling information, and practical strategies for avoiding cross-contact, as well as suggested procedures for keeping guests safe and steps to prepare for an allergic emergency.

Founded in 1991, the Food Allergy & Anaphylaxis Network (FAAN) is the world leader in information about food allergy, a potentially fatal condition that afflicts approximately 12 million Americans, or one out of every 25. A nonprofit organization based in Fairfax, Va., FAAN has 30,000 members in the U.S., Canada, and 62 other countries. Its mission is to raise public awareness, to provide advocacy and education, and to advance research on behalf of all those affected by food allergies and anaphylaxis. FAAN provides information and educational resources about food allergy to patients, their families, schools, health professionals, pharmaceutical companies, the food industry, and government officials. For more information, please visit FAAN at www.foodallergy.org, www.faankids.org, and www.faanteen.org.