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CulinaryAllergy Order: Step by Step
Twenty flashcards on serving a guest with a food allergy: written notices, the order procedure and reading labels.
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20 cards
- Why must staff be ready to answer a guest's allergy questions?
- Allergic guests depend on the allergen information the establishment gives, spoken or written.
- How must the permit holder tell guests about allergens in unpackaged food?
- In writing: a written notice of the major food allergens used as ingredients.
- Name ways to give that written allergen notice.
- Brochures, deli case or menu notices, label statements, table tents or placards, on paper or electronic.
- An employee does not know if a dish has the allergen: what now?
- Ask. The procedure covers what to do when an employee does not know, and the poster says to ask.
- Whose steps does the allergy procedure cover when a guest states an allergy?
- Point-of-service staff, kitchen staff and the person in charge.
- Between whom must allergy information flow the same way every time?
- The guest, the staff and the chefs.
- How does the kitchen keep the allergy meal apart?
- By cleaning and separating tools and the preparation and cooking areas.
- Why is food put in a carry-out box at the order not "packaged"?
- It is only wrapped for service, and the guest can ask about ingredients and allergens directly.
- Do federal allergen label rules apply to a sandwich wrapped after the guest orders?
- No. Food placed in a wrapper or box after the order is not covered.
- On a label, what are the two ways an allergen's food source is declared?
- In parentheses after the ingredient, or in a "Contains" statement next to the ingredient list.
- Give label examples of the parentheses method.
- "lecithin (soy)", "flour (wheat)" and "whey (milk)".
- If a "Contains" statement is present, what must it list?
- All the major food allergens in the product.
- Is a "may contain" statement required by law?
- No. It is voluntary and not every manufacturer uses it.
- Why read the whole ingredient list when there is no "Contains" line?
- Not every product with an allergen has a "Contains" statement.
- Why check the label every time, even on a product used before?
- Ingredients can change at any time.
- Unsure whether a product holds the allergen: what is the safe rule?
- When in doubt, leave it out, or ask the manufacturer first.
- What must bulk food for self-service show?
- The food source of each major allergen it contains, unless its common name already says it.
- Whom must the person in charge train in food allergy awareness?
- Employees, according to their assigned duties.
- Why does allergen training matter for front-of-house staff?
- Guests with food allergies often ask employees about ingredients and allergens.
- Name two allergen training topics the Food Code suggests.
- Recognizing reaction symptoms and how to respond, and preventing allergen cross-contact.
Official sources
U.S. Food and Drug Administration
FDA Food Code 2022 (full document, January 18, 2023)
Massachusetts Department of Public Health, Division of Food Protection
Food Allergen Awareness FAQs
U.S. Food and Drug Administration
Food Allergies
U.S. Food and Drug Administration
Have Food Allergies? Read the Label
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