{"id":17458,"date":"2019-09-14T11:19:00","date_gmt":"2019-09-14T15:19:00","guid":{"rendered":"https:\/\/allergies-alimentaires.org\/food-allergies-and-employers-responsibilities-julie-galarneaus-story\/"},"modified":"2021-11-06T10:24:20","modified_gmt":"2021-11-06T14:24:20","slug":"food-allergies-and-employers-responsibilities","status":"publish","type":"post","link":"https:\/\/allergies-alimentaires.org\/en\/food-allergies-and-employers-responsibilities\/","title":{"rendered":"Food Allergies and Employers\u2019 Responsibilities: Julie Galarneau\u2019s story"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"17458\" class=\"elementor elementor-17458 elementor-2696\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4f8155fc elementor-section-full_width mep3col elementor-section-height-default elementor-section-height-default\" data-id=\"4f8155fc\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-2fe084c6 elementor-hidden-tablet elementor-hidden-phone\" data-id=\"2fe084c6\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-1072e87\" data-id=\"1072e87\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d477f01 elementor-widget elementor-widget-post-info\" data-id=\"d477f01\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"post-info.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul class=\"elementor-icon-list-items elementor-post-info\">\n\t\t\t\t\t\t\t\t<li class=\"elementor-icon-list-item elementor-repeater-item-22b229e\" itemprop=\"datePublished\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-icon-list-text elementor-post-info__item elementor-post-info__item--type-date\">\n\t\t\t\t\t\t\t\t\t\t<time>14 September 2019<\/time>\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ee521af elementor-hidden-desktop elementor-widget elementor-widget-image\" data-id=\"ee521af\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"961\" height=\"640\" src=\"https:\/\/allergies-alimentaires.org\/wp-content\/uploads\/2019\/08\/les-allergies-et-responsabilite-employeur-julie-garneau_1.webp\" class=\"attachment-large size-large wp-image-3023\" alt=\"Food Allergy and Employers&#039; Responsibilities\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3b1000a5 elementor-widget elementor-widget-text-editor\" data-id=\"3b1000a5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>Wondering what employers&#8217; responsibilities are when it comes to making sure employees with food allergies are safe? Allergies Quebec explores this question whyle examing Julie Galarneau&#8217;s daily routine at work.<\/strong><\/p><p>Julie Galarneau is allergic to fish, seafood, and sulphites. She has been working as a pharmacy technician for several years, and works in close proximity with her colleagues, sharing various workstations with them. For as long as she can remember, Julie has always taken responsibility of managing her own food allergies, taking it upon herself to establish adequate measures to ensure her safety. We asked her to share her day-to-day reality with us, and to discuss the ways she reduces the risk of allergic reactions in the workplace.<br \/>But first, let\u2019s look at employers\u2019 obligations\u2026<\/p><h2>Employers\u2019 Responsibilities in Managing Food Allergies<\/h2><p>In Quebec, it is the responsibility of the<a href=\"https:\/\/www.cnesst.gouv.qc.ca\/fr\" target=\"_blank\" rel=\"noopener\"> Labour Standards, Equity, and Occupational Health and Safety Board<\/a> (Commission des normes, de l\u2019\u00e9quit\u00e9, de la sant\u00e9 et de la s\u00e9curit\u00e9 du travail &#8211; CNESST) to ensure that the rights and obligations of the workplace are respected, by both employees and employers. But, when it comes to food allergies, it seems as though the employees are the only ones responsible for their own safety.<br \/>An employer is not required to implement measures to reduce the risk of allergen contamination in the workplace (1). However, all businesses in Quebec are subject to the First Aid Minimum Standards Regulation, which stipulates that employers must &#8220;make sure that at least one first-aider is present at all times during working hours\u201d. The number of first-aiders on site depends on the number of employees present during a particular shift.<\/p><h2>Julie&#8217;s Reality &#8211; Tips on How to Protect Yourself in the Workplace<\/h2><p>Julie\u2019s workplace has about 50 employees, divided into different teams. In the pharmaceutical laboratory, there are several workstations, each with a computer, a telephone, and a counter used to prepare prescriptions.<br \/>From one day to the next, and sometimes even during the same shift, Julie has to change workstations. Each time, she is at risk, not knowing what the previous person has touched, and must take the necessary precautions to ensure her own safety. Here are some simple measures that Julie has implemented in her workplace, which can be adapted to your own work environment as well.<br \/>Promoting Awareness and Educating Colleagues about Food Allergies<\/p><p>As an employee, one of the first things to do to reduce the risk of an allergic reaction in the workplace is to inform your boss and co-workers of your allergies, making sure not to downplay them. Others should be aware that a food allergic reaction could possibly lead to death, and that simple measures, such as washing your hands and cleaning common surface areas, can greatly reduce the risk.<br \/>This is exactly what Julie has done. All of her colleagues know that she has food allergies. Every time a new employee joins the team, she lets them know right away. &#8220;I inform others, because if they don&#8217;t wash their hands after eating fish and then they touch the telephone, I&#8217;ll have a reaction if I pick up the receiver after them.\u201d And her initiative is paying off. Julie\u2019s co-workers are more aware of food allergies, and some even warn Julie when they have fish in their lunch.<br \/>Can You Recognize an Allergic Reaction?<\/p><p>Julie&#8217;s employer, like many businesses in Quebec, ensures that at least one person who has completed their first-aid training is always on site. So, if Julie has an allergic reaction, a colleague would be able to help her.<br \/>However, it is always best to teach colleagues what the signs and symptoms of an allergic reaction are and show them how to use an epinephrine auto-injector. Also, make sure to have your emergency medication on you at all times, or tell your colleagues where it is so they can easily access it in case of anaphylactic shock.<\/p><h2>Clean Common Surface Areas Regularly<\/h2><p>Julie shares many surface areas and equipment with her colleagues, so as soon as she arrives at her workstation, she uses disinfectant wipes to clean all surfaces she will come into contact with, such as computer keyboards and telephone receivers. &#8220;I don&#8217;t know what my colleagues touched or what they did before I arrived.&#8221; She doesn\u2019t want to take the risk of accidentally coming into contact with an allergen that could be fatal.<\/p><p>Julie Galarneau is allergic to fish, seafood, and sulphites. She has been working as a pharmacy technician for several years, and works in close proximity with her colleagues, sharing various workstations with them.<\/p><p>For as long as she can remember, Julie has always taken responsibility of managing her own food allergies, taking it upon herself to establish adequate measures to ensure her safety. We asked her to share her day-to-day reality with us, and to discuss the ways she reduces the risk of allergic reactions in the workplace.<\/p><p>But first, let\u2019s look at employers\u2019 obligations\u2026<\/p><h3><strong>Employers\u2019 Responsibilities in Managing Food Allergies<\/strong><\/h3><p>In Quebec, it is the responsibility of the Labour Standards, Equity, and Occupational Health and Safety Board (<em>Commission des normes, de l\u2019\u00e9quit\u00e9, de la sant\u00e9 et de la s\u00e9curit\u00e9 du travail &#8211; CNESST<\/em>) to ensure that the rights and obligations of the workplace are respected, by both employees and employers. But, when it comes to food allergies, it seems as though the employees are the only ones responsible for their own safety.<\/p><p>An employer is not required to implement measures to reduce the risk of allergen contamination in the workplace (1). However, all businesses in Quebec are subject to the First Aid Minimum Standards Regulation, which stipulates that employers must &#8220;make sure that at least one first-aider is present at all times during working hours\u201d. The number of first-aiders on site depends on the number of employees present during a particular shift.<\/p><h3><strong>Julie&#8217;s Reality &#8211; Tips on How to Protect Yourself in the Workplace<\/strong><\/h3><p>Julie\u2019s workplace has about 50 employees, divided into different teams. In the pharmaceutical laboratory, there are several workstations, each with a computer, a telephone, and a counter used to prepare prescriptions.<\/p><p>From one day to the next, and sometimes even during the same shift, Julie has to change workstations. Each time, she is at risk, not knowing what the previous person has touched, and must take the necessary precautions to ensure her own safety. Here are some simple measures that Julie has implemented in her workplace, which can be adapted to your own work environment as well.<\/p><h3><strong>Promoting Awareness and Educating Colleagues about Food Allergies<\/strong><\/h3><p>As an employee, one of the first things to do to reduce the risk of an allergic reaction in the workplace is to inform your boss and co-workers of your allergies, making sure not to downplay them. Others should be aware that a food allergic reaction could possibly lead to death, and that simple measures, such as washing your hands and cleaning common surface areas, can greatly reduce the risk.<\/p><p>This is exactly what Julie has done. All of her colleagues know that she has food allergies. Every time a new employee joins the team, she lets them know right away. &#8220;I inform others, because if they don&#8217;t wash their hands after eating fish and then they touch the telephone, I&#8217;ll have a reaction if I pick up the receiver after them.\u201d And her initiative is paying off. Julie\u2019s co-workers are more aware of food allergies, and some even warn Julie when they have fish in their lunch.<\/p><h3><strong>Can You Recognize an Allergic Reaction? <\/strong><\/h3><p>Julie&#8217;s employer, like many businesses in Quebec, ensures that at least one person who has completed their first-aid training is always on site. So, if Julie has an allergic reaction, a colleague would be able to help her.<\/p><p>However, it is always best to teach colleagues what the signs and symptoms of an allergic reaction are and show them how to use an epinephrine auto-injector. Also, make sure to have your emergency medication on you at all times, or tell your colleagues where it is so they can easily access it in case of anaphylactic shock.<\/p><h3><strong>Clean Common Surface Areas Regularly<\/strong><\/h3><p>Julie shares many surface areas and equipment with her colleagues, so as soon as she arrives at her workstation, she uses disinfectant wipes to clean all surfaces she will come into contact with, such as computer keyboards and telephone receivers. &#8220;I don&#8217;t know what my colleagues touched or what they did before I arrived.&#8221; She doesn\u2019t want to take the risk of accidentally coming into contact with an allergen that could be fatal.<\/p><h3><strong>Leave Nothing to Chance<\/strong><\/h3><p>Despite the precautions Julie takes on a daily basis in her workplace, she has often been confronted with the risk of cross-contamination. Several times, she has had to throw away her entire lunch because something that she was unable to identify had leaked from a colleague\u2019s lunch box onto hers. On another occasion, during a job training session at the head office, the only option for lunch was an open buffet, despite the fact that she had filled out a form beforehand, informing the organizers of her food allergies.<\/p><p>\u201cZero risk\u201d does not exist when it comes to food allergies. When sharing a workspace with colleagues, it&#8217;s best not to leave anything to chance. Always be aware of your surroundings and take all necessary precautions!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-89f83f7 elementor-widget elementor-widget-toggle\" data-id=\"89f83f7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"toggle.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-toggle\">\n\t\t\t\t\t\t\t<div class=\"elementor-toggle-item\">\n\t\t\t\t\t<div id=\"elementor-tab-title-1441\" class=\"elementor-tab-title\" data-tab=\"1\" role=\"button\" aria-controls=\"elementor-tab-content-1441\" aria-expanded=\"false\">\n\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon elementor-toggle-icon-left\" aria-hidden=\"true\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-closed\"><i class=\"fas fa-caret-right\"><\/i><\/span>\n\t\t\t\t\t\t\t\t<span class=\"elementor-toggle-icon-opened\"><i class=\"elementor-toggle-icon-opened fas fa-caret-up\"><\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"elementor-toggle-title\" tabindex=\"0\">References<\/a>\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<div id=\"elementor-tab-content-1441\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"1\" role=\"region\" aria-labelledby=\"elementor-tab-title-1441\"><p>[1] The Labour Standards Act stipulates that \u201can employee may be absent from work for a period of not more than 26 weeks over a period of 12 months, owing to sickness\u201d, which includes allergic reactions.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-73086b1 elementor-share-buttons--view-icon elementor-share-buttons--skin-framed elementor-share-buttons--shape-circle elementor-grid-0 elementor-share-buttons--color-official elementor-widget elementor-widget-share-buttons\" data-id=\"73086b1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"share-buttons.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-grid\" role=\"list\">\n\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\" role=\"listitem\">\n\t\t\t\t\t\t<div class=\"elementor-share-btn elementor-share-btn_facebook\" role=\"button\" tabindex=\"0\" aria-label=\"Share on facebook\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-facebook\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\" role=\"listitem\">\n\t\t\t\t\t\t<div class=\"elementor-share-btn elementor-share-btn_twitter\" role=\"button\" tabindex=\"0\" aria-label=\"Share on twitter\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-twitter\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\" role=\"listitem\">\n\t\t\t\t\t\t<div class=\"elementor-share-btn elementor-share-btn_linkedin\" role=\"button\" tabindex=\"0\" aria-label=\"Share on linkedin\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fab fa-linkedin\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-grid-item\" role=\"listitem\">\n\t\t\t\t\t\t<div class=\"elementor-share-btn elementor-share-btn_email\" role=\"button\" tabindex=\"0\" aria-label=\"Share on email\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<span class=\"elementor-share-btn__icon\">\n\t\t\t\t\t\t\t\t<i class=\"fas fa-envelope\" aria-hidden=\"true\"><\/i>\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-29a4dd48\" data-id=\"29a4dd48\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-31ee6712 elementor-hidden-tablet elementor-hidden-mobile elementor-widget elementor-widget-image\" data-id=\"31ee6712\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"961\" height=\"640\" src=\"https:\/\/allergies-alimentaires.org\/wp-content\/uploads\/2019\/08\/les-allergies-et-responsabilite-employeur-julie-garneau_1.webp\" class=\"attachment-large size-large wp-image-3023\" alt=\"Food Allergy and Employers&#039; Responsibilities\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7d135237 rightnav elementor-widget elementor-widget-text-editor\" data-id=\"7d135237\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div id=\"u374\" class=\"ax_default box_1\" data-label=\"bouton-soumettre\"><div id=\"u374_text\" class=\"text \"><p><strong>SUGGESTED READING:<\/strong><\/p><p>\u00a0<\/p><p><a href=\"https:\/\/allergies-alimentaires.org\/en\/vaccination-against-covid-19-and-food-allergies\/\">Vaccination against COVID-19 and Food Allergies<\/a><\/p><p id=\"cache20\"><a href=\"https:\/\/allergies-alimentaires.org\/en\/food-allergies-and-adolescence-play-it-cool-while-playing-it-safe\/\"><span id=\"cache21\">Food Allergies and Adolescence \u2013 Play it cool while playing it safe<\/span><\/a><\/p><\/div><\/div><div id=\"u375\" class=\"ax_default materialicons\"><div id=\"u375_div\" class=\"\"><div id=\"u377\" class=\"ax_default box_1 mouseOver\" data-label=\"bouton-soumettre\"><div id=\"u377_text\" class=\"text \"><p id=\"cache18\"><a href=\"https:\/\/allergies-alimentaires.org\/en\/scientific-committee-2\/\"><span id=\"cache19\">Medical and Scientific Articles<\/span><\/a><\/p><\/div><\/div><div id=\"u378\" class=\"ax_default materialicons\"><div id=\"u378_div\" class=\"\"><a href=\"https:\/\/allergies-alimentaires.org\/en\/recipe-for-green-bean-salad\/\">Recipe for Green Bean Salad<\/a><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Allergy Quebec looks at Food Allergies and Employers\u2019 Responsibilities in Quebec through Julie Galarneau&#8217;s daily precautions at work.<\/p>\n","protected":false},"author":1,"featured_media":3023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28,32],"tags":[],"class_list":["post-17458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conseils","category-uncategorized","infinite-scroll-item","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-33","no-featured-image-padding"],"_links":{"self":[{"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/posts\/17458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/comments?post=17458"}],"version-history":[{"count":0,"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/posts\/17458\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/media\/3023"}],"wp:attachment":[{"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/media?parent=17458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/categories?post=17458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/allergies-alimentaires.org\/en\/wp-json\/wp\/v2\/tags?post=17458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}