What can catering managers do?
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. Signs can be displayed stating: “Severe food allergies. We welcome enquiries from customers who wish to know whether any meals contain particular ingredients.” Managers can minimize risks by seeking to avoid situations where cross-contamination can occur. The next page contains practical advice for managers and staff.
