[sundeep]

Dear Team

Greetings of the day... Please update me with information regarding the Food allergens. Before the common food allergen list were of 8 allergens and now as per the EU regulations the updated list is 14 allergens. Please provide me with the list of food allergens and how to implement the allergen policy ie communication of the allergens to the guests as well as the staff.

regards

Sundeep.R

[geetha]

Hi Sandeep,
I am consultant to a Food service Establishment.
I had suggested them to include in their menu card,
1. Indicate the allergen status using a symbol ( like Veg, Non-veg, Egg) , or
2. Mention all raw material ingredient in the menu card with high lighting allergen raw material.

regards,
Geethanjali

sundeep, on 23 September 2011 - 10:00 AM, said:

Dear Team

Greetings of the day... Please update me with information regarding the Food allergens. Before the common food allergen list were of 8 allergens and now as per the EU regulations the updated list is 14 allergens. Please provide me with the list of food allergens and how to implement the allergen policy ie communication of the allergens to the guests as well as the staff.

regards

Sundeep.R

This post has been edited by geetha: 30 September 2011 - 11:06 AM

[Dr Ajay Shah]

Hi Sundeep,

I agree with the comments by Geetha. I would recommend that you either highlight the allergens raw materails or ensure that they are in BOLD.


Cheers

[althene]

sundeep, on 23 September 2011 - 10:00 AM, said:

Dear Team

Greetings of the day... Please update me with information regarding the Food allergens. Before the common food allergen list were of 8 allergens and now as per the EU regulations the updated list is 14 allergens. Please provide me with the list of food allergens and how to implement the allergen policy ie communication of the allergens to the guests as well as the staff.

regards

Sundeep.R

hi sandeep.
i also work with a hotel and for us, we have a specific phraseology that is used by both our reservations and service staff, specifically if the guest is not that particular with the items at the menu or is not that good in english (which usually happens) and tends to ask which would be the best item for them to try.

from reservations, if a certain guest has specific food allergies this is then cascaded down to daily operations briefings for all areas to be aware of the guest's dietary requirements. as such, each area is controlled.

for items at the buffet, it would help if staff knowledge of the food items on display is excellent as guests sometimes ask chefs or service staff of the ingredients. it would also help if the food cards have specific allergen phrases or connotations.

hope this helps. :)

[anju]

sundeep, on 23 September 2011 - 10:00 AM, said:

Dear Team

Greetings of the day... Please update me with information regarding the Food allergens. Before the common food allergen list were of 8 allergens and now as per the EU regulations the updated list is 14 allergens. Please provide me with the list of food allergens and how to implement the allergen policy ie communication of the allergens to the guests as well as the staff.

regards

Sundeep.R

Hi Sandeep
Youcan control the potential food hazard of an allergic intolerance in two ways;

...by providing a statement on all menus within the hotel including franchised restaurants and in room dining that will inform guests that if they have an allergic intolerance that they are to tell the waiting staff.

....by providing a clear signage at the buffets and food displays, banquet self service functions as follows; - “Allow us to fulfil your needs – please let one of our wait staff know if you have any special dietary requirements, food allergies or food intolerances”.

Attached is simple flow of Allergen control system for you to implement the allergen policy

 A System for Handling Food Allergies.doc (32.5K)
Number of downloads: 18

Hope this helps you..

[EEsterling]

I assume this is too late for the original poster, but if anyone should have a similar question, looking for answers, the Food Allergen & Anaphylaxis Network has a fairly comprehensive food service training manual available free from here: http://www.foodaller...-food-allergies