Page 12 - HACCP One-Sheeters

Snooze Hazard Analysis Critical Control Point (HACCP) Management
ALLERGEN MANAGEMENT

The Why? Let’s be Clear… Snooze is Allergy FRIENDLY
FOOD ALLERGIES can be serious – Two-way communication with Guests is KEY! Please make it clear that
even fatal. We have a BIG Snooze accommodates allergies to the best of our ability. But we CAN’T
responsibility to handle Guest GUARANTEE any specific practices for Guests with severe allergies.
allergies appropriately. Snooze
reviews new menu items and all
incoming materials containing Any food can cause an FOOD ALLERGIES
allergens to make sure they are allergic reaction. But these
received, stored, labeled and eight foods account for It’s a matter of life & death!
handled properly. most allergies:
Dairy
No Cross Contact Eggs Emergency
Finned Fish (e.g. bass,
CROSS CONTACT occurs when a flounder, cod) Know how to spot an allergic
trace amount of an allergenic food Common Food Allergens Shellfish (e.g. crab, reaction! Symptoms can appear
encounters an allergen-free food, lobster, shrimp, clams) within seconds (but could take
utensil or surface. Store materials Peanuts hours) and can range from a rash,
in a way that prevents cross Tree nuts (e.g. coconut, to labored breathing, or even
contact. Isolate & immediately walnut, pecan, almond, death. If a Guest is in distress,
clean spills of allergen-containing pistachio, macadamia)
materials. Use one utensil for each Wheat CALL 911. Communicate with a
manager, and stay with the Guest
Expo item. Sanitize barista tongs at Soy (tofu, soy milk) until help arrives.
7AM, 10AM and 1PM.

TAKE GUEST ALLERGIES Use the ALLERGY PREVENT CROSS
CONTACT! Wash hands,
MODIFIER when entering
SERIOUSLY! Listen carefully.
The Guest Know the menu! What can Communicate orders in Aloha. Also, Allergen-Free workspaces & utensils, and
make sure dishes are
INFORM the HOH or
be made dairy-free? Gluten-
Baristas, and explain guest
allergen-free before
free friendly? Without nuts?
Always ask, “do you have an
orders before serving.
to anyone preparing food.
allergy, or just a preference?” requests and/or restrictions preppin’ food. Double check

8 Standard Allergy Practices (8SAP)
1. FOH communicates 3. Cooks/Baristas preparing 5. Cooks/Baristas change 7. For food, Cooks change
Allergy to Expo (food) or the food & beverages put gloves again and then use gloves again before
Barista (beverage). on fresh gloves. CLEAN, unused utensils sending plate out to Guest.
2. For food, Expo 4. Cooks/Baristas clean and and tools. 8. Cooks mark plates with an
communicates Allergy to sanitize work station 6. Cooks/Baristas prepare the upside-down ramekin
HOH. and/or cooking surface. Perfect Plate/Perfect Cup. (removed before serving).
Baristas ensure drink is
delivered to Guest.

PROPRIETARY AND CONFIDENTIAL TO SNOOZE HOLDCO INC