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    The document discusses common food allergies and special dietary requirements. It lists the most common food allergies as eggs, fish, shellfish, milk, peanuts, tree nuts, soy, and wheat. It then describes different dietary restrictions such as being diabetic, gluten/wheat intolerant, requiring kosher/halal meals, being lactose intolerant, having nut allergies, being vegan, and being vegetarian. The document emphasizes following the four R's - refer, review, remember, and respond - when a guest informs you of a food allergy. It concludes with instructions that in the event of an allergic reaction, the duty manager should be informed, a first aider called, the guest

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    FOOD_ALLERGIES

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    The document discusses common food allergies and special dietary requirements. It lists the most common food allergies as eggs, fish, shellfish, milk, peanuts, tree nuts, soy, and wheat. It then describes different dietary restrictions such as being diabetic, gluten/wheat intolerant, requiring kosher/halal meals, being lactose intolerant, having nut allergies, being vegan, and being vegetarian. The document emphasizes following the four R's - refer, review, remember, and respond - when a guest informs you of a food allergy. It concludes with instructions that in the event of an allergic reaction, the duty manager should be informed, a first aider called, the guest

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    19 views1 page

    Food Allergies

    Uploaded by

    Stack Kuwait
    The document discusses common food allergies and special dietary requirements. It lists the most common food allergies as eggs, fish, shellfish, milk, peanuts, tree nuts, soy, and wheat. It then describes different dietary restrictions such as being diabetic, gluten/wheat intolerant, requiring kosher/halal meals, being lactose intolerant, having nut allergies, being vegan, and being vegetarian. The document emphasizes following the four R's - refer, review, remember, and respond - when a guest informs you of a food allergy. It concludes with instructions that in the event of an allergic reaction, the duty manager should be informed, a first aider called, the guest

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    FOOD ALLERGIES

    Most Common Food Allergies

    Eggs Fish Shellfish Milk

    Peanuts Tree Nuts Soy Wheat


    Different Dietary Requirements
    DIABATIC require food without added sugars and starch.
    GLUTEN/ WHEAT INTOLERANT cannot consume any products containing wheat.
    KOSHER/HALAL require special method of meal preparation.
    LACTOSE INTOLERANT is unable to digest dairy products.
    NUT ALLERGIES is being allergic to nuts also includes oils which are nut-based.
    VEGAN doesn’t eat anything that has lived or comes from any living animal.
    VEGETARIAN doesn’t eat meat. In some cases they do eat chicken and seafood.
    Local variations apply and the Chef should be consulted.

    Important
    When a guest informs you that they have a food allergy follow the four R’s
    below…
    REFER the food allergy to the Chef.
    REVIEW the food allergy with the guest and check food ingredient labels.
    REMEMBER to check the food preparation procedure for any potential cross-contact.
    RESPOND to the guest and inform them of your findings.

    What to do…
    In the event that a guest does have an allergic reaction.

    Duty Complete
    Inform Duty Call First Don't Move Manager to the Incident
    Manager Aider the Guest Standby with Form after
    the Guest Emergency

    www.foodandbeveragetrainer.com

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