EdApp by SafetyCulture

Allergies and Food Intolerance in Restaurants
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By EdApp
5 Lessons
4.7
(23 reviews)
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About this course

In this course, you will learn about the difference between food allergies and food intolerance, as well as the key roles kitchen staff, wait staff, and management play in the prevention of food allergy and food intolerance prevention in a hospitality setting.

Allergies and Food Intolerance in Restaurants Lessons

Click through the microlessons below to preview this course. Each lesson is designed to deliver engaging and effective learning to your team in only minutes.

  1. Management's Role in Preventing Food Allergy and Food Intolerance Incidents
  2. Preventing Food Allergy and Food Intolerance Incidents (Kitchen and Wait Staff)
  3. Food Allergies Vs. Food Intolerance
  4. Quiz
  5. Sources

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Allergies and Food Intolerance in Restaurants course excerpts

Management's Role in Preventing Food Allergy and Food Intolerance Incidents

In this lesson, you will learn about management's role in preventing food allergy and food intolerance incidents in hospitality.

Allergies and Food Intolerance in Restaurants Course - Lesson Excerpt

Management's Role in Preventing Food Allergy and Food Intolerance Incidents

In order for kitchen and wait staff to be able to do their part in preventing food allergy and food intolerance incidents...

...the restaurant manager needs to ensure that the necessary resources are present and provided for.

By providing the right environment, training and equipment, the restaurant manager can help the kitchen and wait staff maintain an incident-free operation.

Allergen Signage and Labelling

Allergen signage for dine-in customers can be as simple as a sign on the front entrance advising them to inform their server of any known or suspected allergies and intolerances.

Additionally, restaurant managers need to make sure that ingredient lists are accessible to customers, preferably via the menu. This is especially important for recipes that contain any of the priority allergens e.g. peanut, egg, milk, mustard, fish, crustaceans, sesame seeds, and soy.

As an alternative way to provide allergen information, you can also write allergen information on menu boards where customers can easily see them.

Prepacked foods for takeout also need to come with an allergen label indicating the presence of priority allergens.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

Providing Resources for an Allergen and Intolerant-free Meal Prep Station

While a customer needs to eat a fairly substantial amount of lactose to trigger their lactose intolerance, even trace amounts of an allergen is enough to trigger a severe allergic reaction.

Having a dedicated allergen-free and food intolerance-free meal prep station greatly minimizes the risk of incidents in your restaurant.

The dedicated meal-prep station needs to include its own plates, utensils, and other food surfaces e.g. cutting boards, with explicit instructions that they should only be used for allergen-free meal requests.

Equipment, utensils, and food surfaces in the dedicated meal prep station must also be cleaned and sanitized after each use to avoid cross-contamination with allergen residues.

Preventing Food Allergy and Food Intolerance Incidents (Kitchen and Wait Staff)

In this lesson, we will learn about the ways in which kitchen and wait staff in the hospitality industry can avoid food allergy and food intolerance incidents

Allergies and Food Intolerance in Restaurants Course - Lesson Excerpt

What can kitchen and wait staff do in order to prevent food incidents from occurring?

What is the Kitchen Staff's Role in Food Incident Prevention?

Even a tiny piece of an allergenic compound can trigger an allergic reaction for most people.

This is why kitchen staff must take strict measures to ensure that the food is safe before serving. The following strategies can be employed to ensure food safety...

The kitchen staff must have a designated allergen-free meal preparation area. This area must be cleaned and sanitized after each use to remove food residues.

Kitchen staff must ensure that only clean utensils and plates are used in the preparation of allergen-free meals. Never reuse plates and utensils from previously prepared meals.

Never substitute one ingredient for another without first consulting the customer as they may have undisclosed allergies and intolerances.

What are the responsibilities of kitchen staff in preventing allergenic and food intolerance hazards? There can be more than one correct answer

While the combined efforts of kitchen and wait staff can do plenty against food hazards, the management team can also step in to provide additional assistance by: Providing training for kitchen and wait staff regarding food allergies and intolerance. Providing ingredient lists for customers, or including them in menu items to make sure they are informed. Ensuring that kitchen resources suffice for a dedicated allergen-free and intolerant-free meal prep station.

Food Allergies Vs. Food Intolerance

In this lesson, you will learn about the differences between true food allergy and food intolerance.

Allergies and Food Intolerance in Restaurants Course - Lesson Excerpt

A food allergy is a detrimental immune reaction that is triggered when an individual is exposed to certain types of food.

In the U.S alone, it is estimated that 32 million people have food allergies, and more than 170 foods have been reported to cause allergic reactions.

While some food allergies such as milk, egg, soy, and wheat can be outgrown by age 5, allergies to peanuts, tree nuts, fish and shellfish are typically lifelong.

The most common food allergies, referred to as Priority Allergens, are: Peanut Tree nut Milk Shellfish Wheat Sesame Soy

Food intolerance, unlike true food allergy, is never life-threatening.. though it can still be quite inconvenient.

While food allergy is a reaction from the immune system, food intolerance happens only in the digestive system, which is why it's non-lethal.

Food intolerance is what happens when your digestive system is unable to properly break down and digest a certain type of food.

For example, the common lactose intolerance typically involves symptoms such as diarrhea, bloating, gassiness, and stomach pain.

Aside from lactose, common food intolerances are: Gluten Wheat Caffeine Fructose

Quiz

How much do you remember from this course? Time to find out!

Allergies and Food Intolerance in Restaurants Course - Lesson Excerpt

What are the responsibilities of kitchen staff in preventing allergenic and food intolerance hazards? There can be more than one correct answer

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You got all three! You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You got all three! You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list? You got all three! You can provide the information via ingredient lists on the menu, providing written information upon request, or putting the information on a menu board where it can be easily seen.

Course media gallery

What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list?
What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list?
What are the ways in which you can provide allergen and food intolerance information to customers via an ingredient list?
Allergies and Food Intolerance in Restaurants

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I enjoyed the lesson and learned on how to be keen with allergic foods so as to avoid any inconviniences that might lead to detention.

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