Tips for Food Service Establishments

Food service establishments should have a food allergy management plan and training for employees. Managers should conduct food allergy training and review of the restaurant’s food allergy management plan periodically to be sure that both new hires and existing employees are properly prepared.

  • Restaurants should be able to supply, upon request, a list of ingredients for a menu item.
  • During hours of operation, a restaurant should have at least one person on duty, ideally the manager, who can handle questions and special requests from guests with food allergies. Other staff members should know who that individual is and should direct questions about food allergies to that person.
  • Employees should understand how cross-contact can occur. Keep in mind that improper garnishing or handling of a dish can contaminate an otherwise safe meal.
  • If a mistake occurs with the special order, the only acceptable way to correct the situation is to have the kitchen staff discard the incorrect order and remake it.
  • If a guest is having an allergic reaction, call 911 and get medical help immediately!

PDF iconDownload a free copy of FAAN's Welcoming Guests with Food Allergies program, designed to help food service establishments create a food allergy management plan and train employees.

PDF iconWelcoming Guests with Food Allergies (Spanish)

E-Mail Print Bookmark and Share