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GUESTS WITH FOOD ALLERGIES RECAP

Take these precautions...
Follow the procedure for handling special requests .
Staff should notify the manager .
Listen to the guest CAREFULLY .
Answer questions honestly and accurately .
Do not guess about ingredients . If you don’t know, say so .
Check ingredients again before serving .
Use care to avoid cross-contact .
Get help (911, ambulance) immediately if someone has an allergic reaction .

Common allergy-causing foods:
Peanuts, tree nuts, fish, shellfish, eggs, milk, wheat, and soy .

Risky types of foods:
Desserts, sauces, and meals with many ingredients .

Possible causes of cross-contact (mixing a little of the allergy causing food with otherwise safe food):
Shared pans, fryers, grills, counters, dishes, slicers, trays, blenders, processors, chopping boards, and
utensils .
Improperly cleaned equipment, tables, chairs, hands, or utensils .
Shared utensils or accidental mixing .
Removing an allergy-causing food from a meal without replacing the whole meal (such as scraping
cheese from a burger) .
Spills or splattering while cooking .

For some people, just a trace amount of the offending food can cause an allergic reaction.

REMEMBER – A FOOD ALLERGY REACTION CAN BE DEADLY!

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Revised November 2016 19