There are two big reasons why effectively communicating allergens to customers matters: 1) It ensures the customer receives the correct allergen information 2) It helps the customer make a safe and informed choice about what to eat. One mistake, one moment of miscommunication, could cost someone their life. Beyond the
If you’re working front of house, you play a critical role in allergen safety. Allergy awareness front of house is essential for protecting food-hypersensitive customers. You’re often the first person a customer will speak to about their allergy. And what you say and do next really matters. I get it
If you work in a kitchen or handle food in any way, allergens aren’t someone else’s job. They’re your responsibility too. It’s really important that you understand your food handler allergen responsibilities. Whether you’re prepping ingredients, cleaning down surfaces, plating dishes, or serving customers, your actions can make the difference
If you’re working in a food business, it’s not enough to know that someone has “a dietary need.” You need to understand the difference between food allergy and intolerance and also coeliac disease and how to respond safely and confidently. The broader term food hypersensitivity is being used more often
It’s extremely important for any food business to prevent allergen cross-contact or allergen cross-contamination, as it’s also known. You might have the best allergen folder and procedures in the in the world, but if your kitchen practices aren’t up to scratch, you could still be putting customers at risk. Even
If you work in catering, hospitality, or foodservice, effective allergen management in catering isn’t just a nice-to-have. It’s a must. Whether you’re preparing food in a pub kitchen, serving coffee in a café, or running a school canteen, there’s moral, legal and economic reasons to keep food-hypersensitive customers safe. And
If you work in foodservice or hospitality, you already know that keeping customers safe and happy is at the heart of what you do. But when it comes to allergen management things can sometimes feel a bit overwhelming. There’s a lot to think about: laws, labels, customer questions, cross-contamination risks,
Today, I’m going to talk about Food Safety Culture, and a few pointers to help you in developing a positive food safety culture within your business. No one aims to deliberately put customers at risk but ensuring food safety isn’t just about having a food safety management system, record keeping,
Today, I’m going to talk about EHO Inspections because the way the officer is dealt with can impact your Food Hygiene Rating. Over the years, I’ve seen food businesses end up with a low rating in circumstances where this was very preventable, had they known how to approach the inspection
