Provide accurate information

Create a plan

• who will answer guests’ questions regarding menu items?
• who will be responsible for checking the ingredients used in menu items?
• how should staff members handle an allergic reaction?

Checking ingredients: chefs must read ingredient and allergen info for the products they use every time they prepare a food allergy order, because manufacturers may change ingredients without notice

Identifying allergens found in unexpected places: e.g cooking oil which is often used for many foods

• desserts (may incorporate allergy causing ingredients like nuts, use fruits as an alternative)
• sauces (contain many ingredients)
• pastry-covered dishes (prevent the individual from making a visual inspection of the food)
• buffet tables (possibility of cross contact)
• Worcestershire sauce (may contain fish e.g. anchovies/sardines)
• barbecue sauce (may contain allergens like pecans)

Make your menu as clear as possible for those with food allergies, and be descriptive about all items.

In addition, you can also include a printed note at the bottom of your menu or on your website including the following. ‘For those who have food allergies, please inform your server. We will be happy to discuss any necessary changes’.

Keep printed materials and information on the website up to date.

Avoid cross-contact while preparing and serving the meal e.g. unclean hands/gloves, shared equipment, utensils, etc.

Correcting a mistake in meal preparation: the only acceptable correction is to discard the order and remake it.

If a guest has an allergic reaction do not be afraid to call emergency medical services. Let all your team know about food allergens, give them this document to read, take a copy and pin it up on the notice board.