February 17, 2009
(State House, Boston) Senator Cynthia Stone Creem (D. Newton) and Representative Alice Peisch (D. Wellesley) were joined by Governor Patrick and celebrity chef Ming Tsai (host and producer of PBS’s “Simply Ming” and chef/owner of Blue Ginger Restaurant in Wellesley) at the State House for the ceremonial signing of An Act Relative to Food Allergy Awareness in Restaurants. In addition to his strong advocacy for passage of this legislation, Ming is a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. According to People Magazine (February 23, 2009), which has nicknamed this bill “Ming’s Law,” Massachusetts “just passed the country’s most comprehensive law requiring restaurants to educate staffs about allergies.”

“It is my hope that this law will become an example for the rest of the country,” said Senator Creem, “as people should be able to eat in a restaurant without fear of an allergic reaction occurring.”

It is estimated that 11 million Americans suffer from food allergies, and that food allergy reactions result in over 30,000 emergency room admissions each year. Between 150 and 200 people die annually from anaphylaxis to food; many of these are young children and young adults. There is currently no cure for food allergies and the only way to prevent a potentially life threatening reaction is through strict avoidance. The new law, sponsored by Senator Creem, does the following:

• Requires the placement in restaurant kitchens of an approved poster providing general information on food allergies as they relate to food preparation.


• Requires menus to include a statement that the customer should inform the wait staff of any food allergy issue.


• Requires approved food service courses — already attended by restaurant managers (the so-called “serve safe courses”) — to include the viewing of an approved food allergy video.


• Requires DPH to develop a program for restaurants to be designated as “Food Allergy Friendly” and to maintain a listing of restaurants receiving such designation on its website. Participation in the program shall be voluntary, and in addition to any other DPH requirements, in order to receive such designation restaurants would be required to make available to the public, a master list of all the ingredients used in the preparation of each food item available for consumption.

Contact: Richard Powell
(617) 722-1639