In a recent webinar from Food Safety Magazine, Hal King of Active Food Safety explained how pervasive food allergies are among consumers and also identified some allergy-related vulnerabilities foodservice businesses may have. Specifically, he said food allergies affect about 15 million people and cause 30,000 visits to the emergency room. What’s more, a study conducted over a 13-year period found that half of the deaths that link back to food allergies were caused by a restaurant or other foodservice establishment. Here’s where foodservice businesses can help minimize those figures: The two primary controls that restaurants can use to avoid triggering a food allergy are avoidance messaging for the guest (on menus and other signage where food options are displayed and ordered) and prevention (by being attuned to allergens potentially being introduced by suppliers or during food preparation). King noted that one area where many restaurants fall short is on digital menus, which he said rarely include avoidance messaging to alert people to allergens and/or to the likelihood that the kitchen won’t be able to guarantee the absence of an allergen. How well do your digital menus – on your website, app, social media and elsewhere – promote allergen awareness across your brand?