Allergen Test

Question 1

What is the NWTC allergen procedure?

Answer 1

Ask if guest has any allergies, if so get them to scan QR, never offer personal advice to guest, they make their own decisions according to the matrix, put an individual allergen note through on every item of food or drink the guest is having, select appropriate food mod on till, tell the manager about the allergy.

Question 2

Who should allergy marked food be taken by?

Answer 2

The MOD

Question 3

When should you ask a guest if they have an allergy?

Answer 3

Within the initial greeting (3 minutes after seating)

Question 4

Why must we follow procedure?

Answer 4

To keep guests safe in the venue

Question 5

Who needs to know about allegens?

Answer 5

Kitchen Manager, manager on pass, chefs and FOH team

Question 6

What if the difference between an allergy and an intolerance?

Answer 6

An allergy causes an immune system reaction which effects numerous organs, a range of symptoms and in some cases death. Intolerance symptoms are less severe and often limited to digesive issues.

Question 7

14 main allergens

Answer 7

Gluten, peanuts, nuts (tree), milk, soya, mustard, lupin, eggs, fish, crustaceans, molluscs, sesame seeds, celery, sulphur dioxide.

Question 8

What to do if an allergen is not one of the main 14 and not on a food mod?

Answer 8

same procedure but speak to manager and chef. If still uncertain, get MOD to go to table and discuss allergy.

Question 9

What could happen if procedure is not followed?

Answer 9

anaphylactic shock/death for guest

up to £5000 personal fine and investigation that could lead to dismissal for employee/employer