But first and foremost, they must seek to avoid the offending food. A. Managers can devise a system whereby there is always at least one staff member on duty who has access to accurate ingredient information. Staff with any queries about any dish on the menu can go to that person for help. Customers with allergies can be encouraged to question staff. We welcome enquiries from customers who wish to know whether any meals contain particular ingredients.
Managers can minimise risks by seeking to avoid situations where cross-contamination can occur.
The next page contains practical advice for managers and staff. Ensure there is always a nominated person on duty who knows, or can find out, the ingredients of all dishes. Encourage serving staff to make all enquiries to that staff member. Impress on them how important this is. Ask suppliers to provide accurate written details about all ingredients, including any planned changes.