Title: Describe procedures for protecting consumers who have common food allergies.
Course: Catering/Banquet Specialization (16052-IV) > Section: Implementing Kitchen Sanitation

Description should include

- providing consumer information about foods that may cause allergic reactions
- providing menu notations about any allergy-causing ingredients in each dish.

Process/Skill Questions:

Thinking

- What are the most common food allergens?
- How might allergies affect menu design?
- How do common food allergies affect banquet menus?

Communication

- How can food allergy information be relayed to waitstaff and kitchen staff?
- What information regarding potential allergens needs to be included on menus?
- How can an employer ensure all employees understand the significance of food allergies?

Leadership

- How can customers get additional information about food allergies?
- How might food processing/preparation disseminate food allergens?

Management

- What responsibility does a food service establishment have toward customers who have allergies?
- What are the legal ramifications of improper labeling or providing false or incomplete allergy information?