You have the backdrop; now back to our dinner escapades. Our waiter informed us of the daily specials. We listened carefully to his presentation about each dish and the chef’s preparation of it. When he asked if we had any questions, three of us posed queries related to our individual food restrictions. And so began the tribulations. Our meals arrived and contained the items or preparations that each of us had specifically said were taboo. Thankfully, keen eyes and a great sense of smell intervened, preventing us from the guaranteed illness or evening in the ED, had we trusted the kitchen crew.
Food allergies and intolerance are no joke. Those of us with food allergies or intolerance are ever vigilant about reading labels and informing others about our food restrictions. It is imperative that others who prepare food for us be as attentive. Knowing what ingredients are in each dish is important, but also knowing what is in the “base” of how the dish is prepared is critical to preventing dining disasters. That, my friends, is the responsibility of the cook and the servers.
Hold the mushrooms and coconut, please! If you’d like to share your dining disaster, please send it to NPEditor@qhc.com.
REFERENCES
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2. FDA History - Part 2: The 1938 Food, Drug, and Cosmetic Act. Available at: www.fda.gov/AboutFDA/WhatWeDo/History/Origin/ucm054826.htm.
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