To help prevent allergy issues in a food premises:

• Ensure ingredients are clearly listed for each menu item, and employees know.

• Ensure that customers are made aware of any allergens in foods chosen (i.e. Ask if any food allergies are a concern from the beginning of service).

• Avoid cross-contamination of non-allergen foods with allergen-containing foods when in storage, on display, being cooked/prepared, and served.

• Use separate utensils, equipment, and storage containers for processing, holding/displaying, and serving allergenic and non-allergenic foods. Ensure non-allergenic foods remain separate and safe.

• For servers: Carry only as many dishes as possible to prevent spillage from one dish onto another.

• On Display: Label all dishes and/or foods thoroughly and with correct ingredients, so customers are in the know.

• Wash hands in between working with an allergen and a non-allergen containing food.

• Educate kitchen and serving staff on menu changes and protocols for dealing with allergies.

• If a customer is undergoing a severe allergic reaction: Contact 911 immediately.

Ensuring staff remain up-to-date and informed of ingredients used in food production, is the first step to ensuring customers remain informed and safe as well. YOU DO NOT WANT TO TAKE CHANCES - IT COULD COST SOMEONE THEIR LIFE!