Stepping into Management Knowledge

Food Safety Training

3.2

When a guest informs you that they have an allergy to certain types of alcohol you must follow the Allergen Guide the same way as you would if it was food.

Brand Allergen Guides EXPLAIN: Allergen guides are developed to help the guest make their choice of meal or drink Check the allergen guides regularly to make sure you are giving the guest the correct information it is their choice what they eat and the information needs to be up to date. The information must be kept up to date and amended when changes are made to existing recipes or when new ones are added. Should there be any changes to products i.e. a substitution an alert will be sent out via the Blue Sky system warning of this and advising you to discard the old guides and replace with the new ones that have the current date on If the Food Standards Agency identifies further allergens, these must also be included.

All up to date guides are found on the Outlet Document Library under the relevant menu cycle e.g. LN16

Emergency Purchases and Buffets  Food must only be purchased locally in business critical situations and restricted to basic items, such as butter, milk, salad, bread and fruit. In these cases, purchase reputable branded products from mainstream supermarkets e.g. Waitrose, Asda, Tesco, Sainsbury, Morrison’s and Marks & Spencer  Be aware of the allergen information in case a guest requests this  Complete Emergency Food transfer documentation and file in Kitchen Due Diligence.  When serving buffets or sports teams use the brand buffet specification only  If a guest places an order for a takeaway or a buffet and informs you they have an allergy you must give them the correct information using the guide, have them available at the telephone point to enable a speedy response. If a guest states that they have a food allergy, hand them the brand allergen guides show them how to use them and let them make their own decision  If in doubt whether a dish is suitable and you are not sure then say so. DO NOT GUESS  Inform Chef if a guest has an allergy and take extra care with preparation.  Call an ambulance if a guest suffers a severe reaction. Do not attempt any medical procedure. Manager to record the training. End the training session by summarising 5 key points:  A food allergy can make a guest very ill. 

Safety Team March 2016

Food Safety 3.2