Stepping into Management Knowledge

Food Safety Training

3.2

Let’s discuss food service to the Guest

EXPLAIN: Our role is to listen to any guest who has an allergy, give them confidence in what they are eating and help them enjoy the experience of eating out. Take the enquiry seriously and tell the truth about what is in a dish. If you don’t know, never guess as serving a wrong meal to an allergy sufferer could be fatal The person taking the order should assume responsibility for the guest with the allergy. Never guess what’s in the dish, ensure the guest is given an Allergen Guide – it is their decision ASK: If a guest informs you that they have a particular food allergy (e.g. peanuts) and asks if a dish is safe for them to eat, what should your response be ? CONFIRM CORRECT ANSWER:  The person taking the order should assume responsibility for the guest with the allergy.  Team member should inform the chef that there is a guest with a food allergy (e.g. peanuts).  Team member to hand the brand allergen guide to the guest, advise them how to use the guide and that it will help them make their own choice,  The chef should then start preparing the kitchen to ensure the guests food is cooked safely  Do not offer your opinion on what the guest should eat; they must make their own decision .  Allow the guest to choose their meal or drink it is their choice – never make suggestions.  If in doubt whether a dish is suitable or you are not comfortable taking the order ask the duty manager for help DO NOT GUESS

Remember - The person who took the order is responsible for delivering the food to the guest

Use the Allergen Service Cycle Guide to help you

EXPLAIN:

Allergies and Alcohol Allergy- like symptoms following consumption of alcohol are sometimes very specific e.g. the guest could react to a certain type of wine – but sometimes all types of alcohol can cause problems in the same way as food allergies . It is much more common that adverse reactions to alcohol are caused by an intolerance to alcohol or to the food on which it is based e.g. grains in whiskey, barley in beer

Safety Team March 2016

Food Safety 3.2