Restaurant Allergen Training

Hi, I’m Sarah, the restaurant manager at Oak & Ember. Today, I’ll walk you through how we safely handle guest food allergies, from taking orders to serving meals.

Start by confirming the exact allergen and recording it against the guest’s dish and seat number. A peanut allergy, for example, should be recorded as “peanut,” not simply “nuts.” Flag the order and speak directly to the chef responsible, who must check current ingredient information before we confirm a suitable dish.

That kitchen check must cover sauces, stocks, garnishes, and preparation equipment. For example, chips cooked in oil shared with battered fish can pick up fish allergens. Use a suitable separate cooking method, clean equipment, and a thoroughly cleaned preparation area; wash hands before handling the meal. If the kitchen cannot control the risk, explain this to the guest before proceeding.

Once the meal is ready, the chef and server should check it against the flagged order, including every sauce and garnish. If an incorrect garnish has touched the food, have the dish remade using the agreed controls—simply removing it is not enough. Deliver the verified meal to the recorded seat and confirm the dish with the guest.

For your next allergy order, confirm the allergen, communicate it clearly, and verify the finished meal before serving. Thank you for helping every guest make an informed choice and receive the meal we agreed to prepare.