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Mandatory training for all who come in contact with food
Mandatory training for all who come in contact with food
All team members who work with food should have a basic induction and overview of allergens. Then, dependent on their actual job descriptions they will need to be put through a structured training delivery to ensure they fully understand:
The 14 top allergens and where they occur in the business.
The Law.
Handling procedures, PPE and cross contamination.
Kitchen systems including HACCP and monitoring procedures.
The affects on people with allergies.
What is anaphylaxis, an auto adrenalin injector, coeliac disease etc
Medical emergency and how to deal with it.
Communication methods with customers.
All food handlers in your team will have Allergen Training on their Flow pathway which they should complete as soon as possible after joining. This link will take you to additional training from the Food Standards Agency to reinforce and enhance the learning.
Allergen information for the SSG audit
Allergen information for the SSG audit
Allergen information for all core menus is centrally provided and, while some menus are available to guests via the order system, we also have a variety of other menus so it is essential to maintain up to date allergen folders.
Full correct allergen information for all food served within the hotel must be available to guests at all times in hard copy so make sure you have an allergen folder both in the kitchen and behind the bar.
Core menus include: Breakfast, Dinner, Brunch, Meetings@, Kids, Wedding, Banquet, K-Box Drinks and Special Offer. Anything out with these menus (such as in house specials, bespoke menus or anything which uses substituted products will require a separate allergen sheet to be completed, made available to guests and retained as evidence for the audit.
Where a substituted product has been used in a dish, you will be unable to update this on the electronic order system. The guest must be made aware either by the server on placing the order or via clearly visible signage.
All food handlers must be trained in food allergy policies, practices and procedures and signed records must be available. Training should be completed on Flow and the certificate or report available to the auditor. Additional training is available on the FSA Website.
The auditor will monitor the chefs' work while on site and score them on how allergen aware they are when working, such as making all reasonable effort to avoid cross contamination. The auditor may also ask them questions while on site. All food handlers should show a clear understanding of allergens and the allergen policies, practices and procedures.
Natasha's Law
Natasha's Law applies to all food supplied to any guest which was not ordered by the guest (such as complimentary treats, fruit plates in the room, welcome treats, tasters). Under Natasha's Law it is a legal requirement that any food provided to the guest which they did not specifically order must come with full allergen information.
We are now also required to display calorie information for every dish, which is available to the guest via the order system and will be provided to hotels with allergen information.
Template Allergen & Calories.xlsxDownload and use the Allergen template sheet to record allergens for any in house specials or bespoke menus.
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