Food allergens can cause serious, sometimes life-threatening reactions. Managing allergens in food operations isn’t just good practice—it’s a legal and moral responsibility. One mistake can have dangerous consequences.
Why Allergen Management Matters
Even trace amounts of allergens can trigger severe reactions. Accidental cross-contact, incorrect labeling, or lack of staff awareness can put consumers at risk. Therefore, having a clear allergen management system is essential to protect both customers and the business.
Key Practices to Promote
- Identify and Label Allergens Clearly:
Always label food items with clear allergen information. Ensure packaging, display tags, and menus reflect all potential allergens. - Prevent Cross-Contact:
Use separate equipment and utensils for allergen and non-allergen foods. Clean and sanitize surfaces between tasks. Store allergenic ingredients away from other items. - Train Staff Thoroughly:
Employees must know which ingredients are allergens and how to handle them safely. Regular training ensures consistency across shifts. - Respond to Allergy Inquiries Carefully:
If a customer asks about allergens, never guess. Provide accurate, verified information—or ask a supervisor for help. - Update Allergen Lists Regularly:
When recipes or suppliers change, allergen risks can also change. Review and update allergen data frequently to stay accurate.
In Summary
Allergen management saves lives. It’s about awareness, accuracy, and action at every step—from storage to service. This video provides your team with the essential practices to handle allergens safely and responsibly.
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