Describe procedures for protecting consumers who have common food allergies.

Description should include

• providing menu notations about any allergy-causing ingredients in each dish
• methods used to prevent cross-contact.

Process/Skill Questions:

Thinking

• What are the most common food allergens?
• How might allergies affect menu design?
• How do common food allergies affect banquet menus?

Communication

• How can food allergy information be relayed to waitstaff and kitchen staff?
• What information regarding potential allergens needs to be included on menus?
• How can an employer ensure all employees understand the significance of food allergies?

Leadership

• How can customers get additional information about food allergies?
• How might food processing/preparation disseminate food allergens?

Management

• What responsibility does a food service establishment have toward customers who have allergies?
• What are the legal ramifications of improper labeling or providing false or incomplete allergy information?