Checklist

• What is food allergy?
• What are the 8 foods that cause 90% of food allergic reactions?
• Take food allergies seriously and listen to your customers.
• Avoidance of the allergen is essential to minimise the risk of an allergic reaction.
• Know what is in the food you serve so allergic customers can find out, choose wisely and eat safely. If you don’t know, say so.
• Latex gloves can trigger an allergic reaction in someone with latex allergy. Prepare food using only vinyl gloves.
• Be aware that allergens can be hidden in sauces, soups, dressings and garnishes.
• Minimise cross contact by starting orders fresh.

In order to prevent accidental exposure develop a food allergen management policy that ensures your staff:

• Have continuous education and training about allergens.
• Allergen risks are indentified in every part of meal.
• Review the way ingredients are stored, used in recipes, during preparation and handling, serving and display.
• Ask your suppliers about their allergen management policy.
• Read all product labels.
• Good cleaning procedures should be established to prevent contamination between dishes, equipment and utensils.

A&AA© 2014

Food Allergy Basics for Food Service Staff504.12 KB