RSPH Level 3 Award In Supervising Food Safety And Hygiene

Simply asking customers if they have allergies is sufficient A comprehensive allergen management system including ingredient information from suppliers, recipe/ingredient matrices documenting allergens in each dish, staff training on allergens and cross-contact prevention, clear customer communication procedures, and documented cleaning protocols between allergen-containing and allergen-free food preparation Only a sign saying 'may contain nuts' is needed Allergen management is the customer's responsibility