Allergies and Food Intolerance in Restaurants Free

In order for kitchen and wait staff to be able to do their part in preventing food allergy and food intolerance incidents...

...the restaurant manager needs to ensure that the necessary resources are present and provided for.

By providing the right environment, training and equipment, the restaurant manager can help the kitchen and wait staff maintain an incident-free operation.

Allergen Signage and Labelling

Allergen signage for dine-in customers can be as simple as a sign on the front entrance advising them to inform their server of any known or suspected allergies and intolerances.

Additionally, restaurant managers need to make sure that ingredient lists are accessible to customers, preferably via the menu. This is especially important for recipes that contain any of the priority allergens e.g. peanut, egg, milk, mustard, fish, crustaceans, sesame seeds, and soy.

As an alternative way to provide allergen information, you can also write allergen information on menu boards where customers can easily see them.

Prepacked foods for takeout also need to come with an allergen label indicating the presence of priority allergens.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

Providing Resources for an Allergen and Intolerant-free Meal Prep Station

While a customer needs to eat a fairly substantial amount of lactose to trigger their lactose intolerance, even trace amounts of an allergen is enough to trigger a severe allergic reaction.

Having a dedicated allergen-free and food intolerance-free meal prep station greatly minimizes the risk of incidents in your restaurant.

The dedicated meal-prep station needs to include its own plates, utensils, and other food surfaces e.g. cutting boards, with explicit instructions that they should only be used for allergen-free meal requests.

Equipment, utensils, and food surfaces in the dedicated meal prep station must also be cleaned and sanitized after each use to avoid cross-contamination with allergen residues.

What can kitchen and wait staff do in order to prevent food incidents from occurring?

What is the Kitchen Staff's Role in Food Incident Prevention?

Even a tiny piece of an allergenic compound can trigger an allergic reaction for most people.

This is why kitchen staff must take strict measures to ensure that the food is safe before serving. The following strategies can be employed to ensure food safety...

The kitchen staff must have a designated allergen-free meal preparation area. This area must be cleaned and sanitized after each use to remove food residues.

Kitchen staff must ensure that only clean utensils and plates are used in the preparation of allergen-free meals. Never reuse plates and utensils from previously prepared meals.

Never substitute one ingredient for another without first consulting the customer as they may have undisclosed allergies and intolerances.

A food allergy is a detrimental immune reaction that is triggered when an individual is exposed to certain types of food.

While food allergy is a reaction from the immune system, food intolerance happens only in the digestive system, which is why it's non-lethal.

For example, the common lactose intolerance typically involves symptoms such as diarrhea, bloating, gassiness, and stomach pain.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You got all three! You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You got all three! You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You got all three! You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.