{"id":25638,"date":"2018-02-14T16:02:29","date_gmt":"2018-02-14T21:02:29","guid":{"rendered":"https:\/\/dev-gordon-food-service-canada.pantheonsite.io\/ideas\/a-mini-guide-for-handling-food-allergies\/"},"modified":"2025-07-01T11:51:28","modified_gmt":"2025-07-01T15:51:28","slug":"petit-guide-pour-mieux-gerer-les-allergies-alimentaires","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/a-mini-guide-for-handling-food-allergies\/","title":{"rendered":"Petit guide pour mieux g\u00e9rer les allergies alimentaires"},"content":{"rendered":"<h2>S\u2019il n\u2019existe aucun traitement permettant de gu\u00e9rir les allergies, les cinq pratiques suivantes contribueront \u00e0 prot\u00e9ger les personnes qui en sont atteintes.<\/h2>\n<p>Yeux larmoyants, \u00e9ruptions cutan\u00e9es, maux de t\u00eate, difficult\u00e9s respiratoires. L\u2019allergie peut varier d\u2019une l\u00e9g\u00e8re irritation \u00e0 une r\u00e9action entra\u00eenant la mort. Malheureusement, le coupable se trouve souvent dans nos assiettes. Pour prot\u00e9ger leurs invit\u00e9s, les restaurateurs doivent donc encourager la sensibilisation et prendre des mesures de s\u00e9curit\u00e9 ad\u00e9quates.<\/p>\n<p>Selon Allergies Alimentaires Canada, pr\u00e8s de 2,5 millions de Canadiens d\u00e9clarent avoir au moins une allergie alimentaire. C\u2019est environ une personne sur 14, dont un grand nombre sont \u00e2g\u00e9es de moins de 18 ans. Les allergies constituent un probl\u00e8me de sant\u00e9 croissant.<\/p>\n<h3>Une simple trace suffit<\/h3>\n<p>Les allerg\u00e8nes les plus courants, connus sous le nom d\u2019allerg\u00e8nes prioritaires, sont les suivants : arachides, noix, produits de la mer (poisson, mollusques et crustac\u00e9s), \u0153ufs, lait, s\u00e9same, soya, moutarde et bl\u00e9. Les sulfites, un additif alimentaire souvent pr\u00e9sent dans les fruits et l\u00e9gumes s\u00e9ch\u00e9s ainsi que la bi\u00e8re, le vin et le cidre sont aussi consid\u00e9r\u00e9s comme un allerg\u00e8ne prioritaire par Sant\u00e9 Canada. Pour les personnes \u00e0 risque, la consommation, ne serait-ce que d\u2019une quantit\u00e9 infime de l\u2019allerg\u00e8ne \u2012 trace provenant de la contamination crois\u00e9e d\u2019une surface de pr\u00e9paration, de l\u2019huile de friture ou d\u2019un ustensile \u2012, peut suffire \u00e0 d\u00e9clencher une grave r\u00e9action allergique.<\/p>\n<p>La r\u00e9action la plus grave est le choc anaphylactique, qui survient tr\u00e8s rapidement et peut causer la mort. De fa\u00e7on g\u00e9n\u00e9rale, l\u2019allergie peut se manifester par un mal de t\u00eate ou de l\u2019anxi\u00e9t\u00e9, mais aussi par beaucoup d\u2019autres sympt\u00f4mes :<\/p>\n<ul>\n<li>R\u00e9action cutan\u00e9e \u2012 d\u00e9mangeaisons, rougeur, urticaire et enflure du visage, des l\u00e8vres et de la langue.<\/li>\n<li>R\u00e9action respiratoire \u2012 toux, respiration sifflante et serrement \u00e0 la gorge.<\/li>\n<li>R\u00e9action gastro-intestinale \u2012 naus\u00e9e, crampes, vomissement et diarrh\u00e9e.<\/li>\n<li>R\u00e9action cardiovasculaire \u2012 p\u00e2leur, \u00e9tourdissement ou \u00e9vanouissement.<\/li>\n<\/ul>\n<p>Les personnes ayant de graves allergies ont souvent avec eux un auto-injecteur d\u2019\u00e9pin\u00e9phrine (plus connu sous le nom de la marque de commerce EpiPen), qui permet de stopper la r\u00e9action. Pour \u00e9viter les situations f\u00e2cheuses, il vaut toutefois mieux se doter d\u2019un bon plan d\u2019intervention et former ses employ\u00e9s \u00e0 reconna\u00eetre les signes de r\u00e9action allergique, \u00e0 savoir quand demander de l\u2019aide m\u00e9dicale et m\u00eame \u00e0 faire une injection \u00e0 un client en d\u00e9tresse. Pour offrir un environnement s\u00e9curitaire, il faut aussi bien g\u00e9rer les allerg\u00e8nes.<\/p>\n<h3>Cinq fa\u00e7ons de prot\u00e9ger sa client\u00e8le et son entreprise<\/h3>\n<p><strong>1. Liste de plats. <\/strong>On doit cr\u00e9er \u00e0 l\u2019intention du personnel une liste de tout ce qui figure au menu. Les fiches de produit seront alors tr\u00e8s utiles. En effet, environ 90 pour cent des produits de Service alimentaire Gordon ont une fiche contenant de l\u2019information sur les allerg\u00e8nes et la valeur nutritive. Les fabricants sont aussi une bonne source d\u2019information. Comme la composition des produits change parfois sans pr\u00e9avis, il vaut mieux mettre les fiches \u00e0 jour r\u00e9guli\u00e8rement et avoir sous la main les coordonn\u00e9es des fabricants. Voici quelques fa\u00e7ons de fournir des renseignements exacts et \u00e0 jour :<\/p>\n<ul>\n<li>Tableau des allerg\u00e8nes. Le CRN peut vous fournir une affiche \u00e0 mettre en cuisine. Renseignez-vous aupr\u00e8s de votre repr\u00e9sentant.<\/li>\n<li>Recettes \u00e9crites. Le personnel doit avoir acc\u00e8s \u00e0 une liste \u00e9crite ou \u00e9lectronique des ingr\u00e9dients de chaque plat.<\/li>\n<li>Responsable. On d\u00e9signe une personne responsable de noter les changements au menu et de r\u00e9pondre aux questions concernant les ingr\u00e9dients.<\/li>\n<\/ul>\n<p><strong>2. Gestion des risques.<\/strong> Du garde-manger \u00e0 la table, et partout entre les deux, il faut \u00e9viter la contamination crois\u00e9e. Voici comment :<\/p>\n<ul>\n<li>Entreposer les aliments de fa\u00e7on ad\u00e9quate.<\/li>\n<li>Pr\u00e9parer les aliments en portant des gants, et les changer chaque fois qu\u2019on manipule des allerg\u00e8nes prioritaires.<\/li>\n<li>Garder les surfaces de travail bien propres et toujours changer de planche \u00e0 d\u00e9couper.<\/li>\n<li>Utiliser des friteuses, des trancheuses et des grils distincts. Une personne allergique aux fruits de mer risque d\u2019avoir une r\u00e9action si elle consomme des frites cuites dans une huile qui a servi \u00e0 la cuisson de fruits de mer.<\/li>\n<li>Couvrir les aliments pr\u00e9par\u00e9s \u00e0 l\u2019avance.<\/li>\n<\/ul>\n<p><strong>3. Formation ad\u00e9quate.<\/strong> On doit r\u00e9guli\u00e8rement faire des rappels sur la gestion des allerg\u00e8nes : proc\u00e9dures de nettoyage, entreposage, manipulation des produits et utilisation de l\u2019\u00e9quipement, etc.<\/p>\n<p><strong>4. Bonne communication.<\/strong> On doit fournir de l\u2019information sur les allerg\u00e8nes possibles dans les plats afin de permettre aux clients de faire des choix \u00e9clair\u00e9s. Il faut aussi tenir compte des intol\u00e9rances et des pr\u00e9f\u00e9rences (gluten, lactose, colorants, GMS, etc.) M\u00eame si ces ingr\u00e9dients ne cr\u00e9ent pas d\u2019allergies \u00e0 proprement parler, ils peuvent pr\u00e9senter un risque pour certains clients. Selon Bob Moulson, nutritionniste pour le CRN, on doit \u00ab\u00ad ajouter dans le menu le plus d\u2019information possible sur les ingr\u00e9dients et la fa\u00e7on dont les aliments sont pr\u00e9par\u00e9s, puis laisser le client d\u00e9cider si cela lui convient ou non \u00bb.<\/p>\n<p><strong>5. Plan d\u2019intervention. <\/strong>La r\u00e9action du personnel en cas d\u2019allergie peut \u00eatre d\u00e9cisive. On doit donc d\u00e9finir clairement la marche \u00e0 suivre, la mettre par \u00e9crit et l\u2019expliquer au personnel :<\/p>\n<ul>\n<li>Pr\u00e9ciser dans quels cas appeler une ambulance.<\/li>\n<li>Ajouter un auto-injecteur d\u2019\u00e9pin\u00e9phrine dans sa trousse de premiers soins et s\u2019assurer que tous savent o\u00f9 la trouver.<\/li>\n<li>Mettre \u00e0 disposition une pi\u00e8ce ferm\u00e9e si l\u2019espace le permet.<\/li>\n<li>D\u00e9signer des employ\u00e9s responsables de rester avec le client jusqu\u2019\u00e0 ce que les secours arrivent.<\/li>\n<\/ul>\n<h3>Prendre les allergies au s\u00e9rieux<\/h3>\n<p>Bien s\u00fbr, on ne peut informer les gens au sujet de tous les allerg\u00e8nes possibles. Mais comme la plupart d\u2019entre eux sont au courant de leurs allergies, on doit absolument leur fournir de l\u2019information claire et exacte. Une attitude proactive r\u00e9duit le risque d\u2019\u00eatre tenu responsable d\u2019une r\u00e9action allergique, sans compter qu\u2019elle prot\u00e8ge la r\u00e9putation de votre entreprise, mais surtout la sant\u00e9 de vos clients.<\/p>\n<h3>Des questions?<\/h3>\n<p>Pour plus d\u2019information sur les allergies, la salubrit\u00e9 alimentaire et plus encore, communiquez avec le Centre de ressources nutritionnelles : <em><a href=\"mailto:nutritionrc@gfs.com\" rel=\"noreferrer\">nutritionrc@gfs.com ou au 1-866-814-1272<\/a><\/em>\u00a0ou 1-866-814-1272.<\/p>","protected":false},"excerpt":{"rendered":"<p>There\u2019s no cure for allergies, but these 5 best practices make sure safety is top of mind. Watery eyes, skin rash, headaches, swelling, trouble breathing. Allergic reactions can go from minor irritation to deadly dangerous, and the culprit can be foods common on almost every restaurant menu. This is why it\u2019s important for operators to [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":26935,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,123,112,69,111,113],"tags":[],"class_list":["post-25638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-hotels-hospitality","category-restaurant-bars","category-running-your-business","category-healthcare","category-university"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>A Mini-Guide for Handling Food Allergies | Gordon Food Service<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/petit-guide-pour-mieux-gerer-les-allergies-alimentaires\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Mini-Guide for Handling Food Allergies\" \/>\n<meta property=\"og:description\" content=\"There\u2019s no cure for allergies, but these 5 best practices make sure safety is top of mind. Watery eyes, skin rash, headaches, swelling, trouble breathing. Allergic reactions can go from minor irritation to deadly dangerous, and the culprit can be foods common on almost every restaurant menu. 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