The frustrations of eating out could be over for food allergy sufferers thanks to a unique online training course teaching food service staff how to deal with their special dietary needs.

The course, which has already attracted huge support, targets more than 12,000 Kiwi catering staff working in cafes and restaurants. It has been specially designed by Wellington-based Xperts Ltd, a company that specialises in online adult education for industry training organisations and polytechnics.
Xperts managing director Trevor Crozier says the course has been built in close consultation with Food Safety NZ, Coeliac NZ and Allergy NZ and there’s already a waiting list of 15 food service staff keen to get started.
Although there is more awareness now about food allergies, Crozier says some chefs and waiting staff are still “a bit blasé.” They don’t seem to realise that for many allergy sufferers eating even a tiny portion of the wrong food can trigger severe medical problems.
As eating gluten-free has also become more trendy for many diners, some of whom may be gluten intolerant rather than actual sufferers of coeliac disease (allergic to gluten), staff can sometimes assume it’s merely a preference.
Crozier knows firsthand what happens when an allergy sufferer eats contaminated food. Both his wife and daughter have been diagnosed with coeliac disease and require gluten-free food, which motivated him to develop the specialist course.
“Many of our outings to cafes and restaurants have been marred by misinformed waiting staff who don’t know how important it is to check the ingredients of the food they are serving,” he says.”
“There are some interesting attitudes. People who are ‘hands on’ in their business are really focused and good, but those in larger establishments, like big hotel chains, who tend to be more ‘hands off’, often don’t seem to see it as such an issue.”
Crozier has even come across a lady who was allergic to black pepper. His sister-in-law, also coeliac, has had “some horrific situations” eating out at establishments where staff members were very relaxed about her dietary needs. “A lot of it’s ambulance and hospital stuff.”
He also knows of a diabetic who injects herself just before her food arrives in a restaurant, alerting the staff, and if the food is delayed and doesn’t arrive on time there are medical consequences.
Allergy New Zealand CEO Penny Jorgensen says people with food allergies and intolerances often say it’s hard to find places to eat where staff understand food allergies and give out the right information about ingredients and issues such as cross-contamination.
There is little ongoing training for new staff or training in allergen management in food preparation.
Jorgensen says the course will be a big help to the 125,000 New Zealanders who live with allergies. The course includes tips from experienced waiting staff and delivers what students need to know in a punchy upbeat way, says Crozier. It also includes student support and advice on how food service staff can help customers’ select safe meals to fit their dietary requirements.
Wellington-based nutritionist and dietetic consultant Amanda Johnson, who wrote the course, says she sees a significant number of clients with special dietary needs who really struggle with eating out and this limits their lives.
“People, with these conditions are not being fussy or picky – they can suffer serious, if not fatal consequences from eating the wrong thing. It’s really good if they can eat out with confidence – knowing the food they’re eating meets their basic needs and is not life-threatening or damaging to their health.” 
Food service staff successfully completing the course will be awarded a certificate to display in their workplace window so customers recognise that the business takes special dietary needs seriously.
Crozier says the course should only take several hours to complete and a pilot being carried out with 10 food service workers has already drawn positive feedback.

For more on the course, visit http://specialdiets.xperts.co.nz and for our food allergy special, turn to page 49.