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Food Allergy and Special Diets Checklist
Staff Training
Ensure all staff members are trained on the common food allergens and their potential effects.
Teach staff how to communicate with guests about food allergies and dietary restrictions.
Regularly update training to include information on new allergens, menu changes, and best practices.
Menu Planning
Clearly label menu items with potential allergens, including gluten, nuts, dairy, soy, and shellfish.
Offer a variety of dishes that cater to common dietary restrictions, such as vegan, gluten-free, and dairy-free options.
Consult with a nutritionist or allergen specialist to ensure menu offerings are safe and inclusive.
Kitchen Procedures
Establish dedicated preparation areas to avoid cross-contamination of allergens.
Use separate cooking utensils, cutting boards, and fryers for allergen-free meal preparation.
Implement strict cleaning protocols for all kitchen equipment and surfaces to eliminate allergen residues.
Guest Communication
Provide detailed information about menu items and ingredients upon request.
Encourage guests to inform staff about their allergies or dietary restrictions before ordering.
Maintain an open dialogue between kitchen staff and service staff to address any special dietary needs or changes.
Emergency Preparedness
Have an action plan in place for responding to accidental allergen exposure or allergic reactions.
Keep emergency contact information readily available, including the nearest hospital or urgent care clinic.
Ensure that select staff members are trained to administer first aid and recognize the signs of anaphylaxis.
Supplier Management
Carefully select suppliers that provide detailed allergen information for their products.
Regularly review ingredient lists from suppliers for changes that may introduce new allergens.
Establish a system for verifying the allergen status of new products before incorporating them into the menu.
