Training on allergen

management at outlets
 Sea Food- Shrimp
Sea Food- Scallop Sea Food- Salmon

Eggs Mushroom

Wheat- Gluten
Reactions to Food
Food allergy: The body's immune system has an abnormal
reaction to proteins in a food.
These can be life threatening

Food intolerance: The body doesn’t digest certain chemicals

properly, causing uncomfortable symptoms such as vomiting,
abdominal pain and diarrhea.
Examples:
• Wheat gluten intolerance (Celiac disease)
• Lactose intolerance (Can’t digest lactose, a sugar in
milk)
Food
Allergies
• Allergic reactions can be mild or very
severe
• Mild reactions can cause itching,
eye and throat irritation, hives, and
swelling
• Severe reactions can result in
anaphylactic shock
• Closing of the airway, heart
stops beating, cardiac arrest

• Symptom onset can be almost

immediate or take up to a couple hours.
 “Cross-contact occurs when an allergen is
How Can Food inadvertently transferred from a food containing
an allergen to a food that does not contain the
Service Be A allergen. Cooking does not reduce or eliminate
the chances of a person with a food allergy
Factor? having a reaction to the food eaten.”
Communicating
with Customers
and Staff
• Menu notes of potential allergens
• Consumer Advisories may be used
• Allergen friendly menus

• Train service staff to be receptive to customer

questions

• Encourage servers to communicate with cooks

• Encourage cooks to communicate with each

other
• E.g., "Don't cook fish on this
section of the grill…”
•When a guest inform that he/ she is having allergy with allergen than
please follow following R
•
• Refer to the person in charge /Head sous chef/ senior about the
allergen
• Review The food allergy customer having and whether the
ingredients available in the ordered food
• Remember to check the preparation procedure for potential cross
contact
• Respond to the customer & inform them about your finding
Prevent Cross-
Contact
Cross-contact is similar to cross-contamination, but
cooking and sanitizing don’t eliminate the risk.

• Storage – separate allergens

• Handling – clean utensils and surfaces after
contact with allergens
• Cooking surfaces – heat doesn’t eliminate
allergens. Clean or use designated areas
• Food contact surfaces – clean between
allergen and non-allergen foods
• Handwashing – both preparation and service