Preparing allergen-free food

When a customer requests a meal free of an allergen, follow these steps:

Thoroughly clean your worktops and all the equipment used. This includes chopping boards, mixers, bowls, pots, pans, griddles, knives and other utensils.

Use plenty of detergent and hot water.

Ensure staff wash their hands thoroughly with soap and water before they prepare the meal. Insist they avoid touching other foods until they have finished preparing it.

Do not use equipment which is encrusted with burnt-on food residues (such as a wok).

Dismantle equipment for cleaning so you can remove all allergen residues.

Assemble all the ingredients, and check the labelling and recipes to ensure none of them is allergenic.

Don’t cook allergen-free food in oil that has already been used to cook other foods.

Be aware of the risks of cross-contamination.

Once the allergen-free meal is ready, keep it covered and labelled and deliver it separately to the customer.

Make sure all staff are familiar with these steps.

How to deal with a query from your
customer about allergens

If a customer wishes to know if a meal or other food or drink is suitable for them:

Ask them to clarify: What specific ingredient(s) do they need to avoid? These may or may not be on the list of 14 allergenic foods.
Refer the query to the manager or a designated member of staff (if you have one):
The designated person to deal with allergy-related requests is ……….
If the designated person is unavailable, please contact: ………
Look for information about the ingredients:
Check the recipe and allergen information for the menu item. Allergen ingredients will be highlighted on the ingredients list on the packaging or on the documentation delivered with the food. If you use ingredients bought without packaging, show the recipe to the customer.

4. If any ingredient has a ‘may contain’ warning tell any customer who wishes to know. The warning shows there may be cross-contamination.

5. Always be truthful. You can recommend a safe alternative or even prepare something from scratch to avoid the possibility of cross-contamination.

6. The customer decides. Once you have told the customer about the ingredients and the possibility of cross-contamination, the customer can make the final decision whether or not to buy the food.