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Essay / Research Paper Abstract
This 4 page paper examines the restaurant business and what chefs should know about food allergies. Bibliography lists 3 sources.
Page Count:
4 pages (~225 words per page)
File: RG13_SA1115fd.rtf
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Unformatted sample text from the term paper:
should take such things into consideration. While many of the trends are designed to attract consumers, allergy conscious meals are perhaps designed not only to bring customers in, but also
to potentially save lives. There have been numerous stories of schools that forbid parents to send anything with peanuts to school due to the threat of peanut allergy.
Candy wrappers often contain a warning if in fact a product has been manufactured in a factory where peanuts are used, even if there are no nuts in the product
itself. There are in fact stories relating to deadly food allergies, so when it comes to culinary issues, food allergies is an important topic. Food allergies is an issue that
plagues twelve million Americans and also, food allergy incidents have doubled during the past ten years ("Food allergies"). While customers may be allergic to a variety of foods, there
are certain ones that are more commonplace. Some common allergies are to seafood, peanuts, tree nuts, milk, eggs, wheat, soy, fish and shellfish ("Food allergies"). The reason it is so
important to be careful is that even small amounts of the product can trigger a reaction ("Food allergies"). For example, a chef will want to be sure not to reuse
cooking oil that has been in contact with a trigger food ("Food allergies"). Thus, cross contact is something to consider when cooking for someone with a food allergy ("Food allergies").
It is often the case that chefs will use general practices to cook a meal but that when someone requests a special meal due to allergies, the chef will prepare
one in line with the request. It is at that point that a chef will need to worry about cross contamination and the fact that no product continuing the allergen
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