STANDARD OPERATING PROCEDURE

FOOD AND BEVERAGE OPERATIONS

Dealing with Food Allergies and Special Dietary
SOP: SOP # :
Requirements
DATE OF ISSUE: PAGES: 2

OBJECTIVE:

To avoid potential harm to our guests who have special dietary requirements.

POLICY:

All care is to be taken to ensure that guests are helped in choosing a meal to suit their personal
dietary requirement. Information is to be passed to the kitchen of special needs with specific
instructions of any allergies and/or dietary requirements.

PROCEDURE:

Ensure all employees are aware of the common dietary requirements and the implications involved.
These include but are not limited to:

 Alcohol: some guests need to restrict the consumption of alcohol for health and /or religious
reasons. Any cooking processes where wines or liqueurs are used also need to be
considered.

 Diabetic: these guests have sensitivity to sugar and therefore require food without
added sugars and starch.

 Gluten and Wheat Intolerant: a person with this condition cannot consume any products
containing wheat. Examples include, bread, rosti potato, cakes, some cereals etc.

 Kosher / Halal: these terms relate to a special method of meal preparation and service.
Local variations apply and the Chef should be consulted.

 Lactose Intolerant: a person with this condition is unable to digest dairy products. This
includes milk, cream, cheese, butter etc.

 MSG: this is a chemical additive which is a flavor enhancer. For some people this can have
side effects to their health and therefore they will ask if this is included in the preparation
process.

 Nut Allergies: this condition can be fatal and therefore it is important to communicate to the
Chef when this allergy is identified. Being allergic to nuts also includes oils which are nut
based.

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STANDARD OPERATING PROCEDURE

 Salt Free: guests with heart conditions and high blood pressure are recommended to have a
low sodium diet.

 Vegan: a person who doesn’t eat any meat, seafood, chicken or dairy. Basically they don’t
eat anything that has lived or comes from any living animal.

 Vegetarian: a person who does not eat meat. In some cases they do eat chicken and
seafood. Please consider dishes prepared with beef or chicken stock as they are not
classified as Vegetarian.

KEY POINTS:

 Employees are to be very sensitive towards individual requirements and meet guest
requirements to the best of their capabilities. ·

 If unsure, seek clarification from the Chef and /or the guest themselves. ·

 When the requirement is identified as an allergy the employee is to personally inform the
Chef prior to the order being processed. This employee is to deliver the food to the guest
themselves to ensure the right dish is received. ·

 Where possible, information on regular guests’ requirements are to be maintained on file and
communicated to all employees.

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