More awareness, the Food Allergy Labeling and Consumer Protection Act (FALCPA) , and specialized training for restauranteurs on accommodating and even treating an individual with food allergies has made both the consumer and restaurants more confident in handling this issue. -RJA] One recent day, an unlabeled peanut-butter cookie nearly killed my teenaged son. California resident Sarah Flickinger said the bill was a "game-changer" for latex allergy sufferers. This small change could make a big difference in providing a safer dining experience for food-allergic guests," Antico continues.

What the Families Said. Response was so strong that I decided to republish it here. in Food Allergy, News, ... respond to allergic reactions). By: Gwen Smith. Food Allergies and the Law. A Seat at the Table – Bringing Allergy Friendly Food to Restaurants For families impacted by food allergies, the ability to be a part of the world – to eat out socially, to go to the theater, to visit amusement parks – is almost as important as safety and often hinges on the ability to have access to safe food. NY County’s Food Allergy Restaurant Law Proves Grassroots Power. Restaurants and takeaways across Europe will be required by law to tell customers if their food contains ingredients known to trigger allergies. On the other hand, persons who do have a food allergy must also inform such places of any food allergy that they might have. Similar laws that are state-wide have been passed in Massachusetts, Michigan, Illinois, California, Rhode Island and Virginia. We’ve known of his peanut allergy since he was an infant and thought we had it pretty well in hand.

Other food service companies or restaurants. Basically, any business, company, or institution has a duty to take reasonable steps to ensure that persons with food allergies are not aggravated by the food served to them. The good news is that restaurants are more prepared for individuals with food allergies today than they were years ago.

For instance, new laws should require more than just one employee per restaurant be trained in food allergy procedures and should mandate that one food allergy-trained manager must be on site at all times. By Robert Ambrogi on March 20, 2007 [Note: The following column originally appeared elsewhere in print.