Creating a system for handling food allergies

Although lines of communication may vary depending on how your establishment is organized, the system you employ should follow a clear sequence that reduces the risk of mistakes. Here's an example. Consider posting a flow chart like this to remind restaurant staff.

• Customer says "I'm allergic to any kind of fish or shellfish."
• Serving staff notifies manager.
• Manager talks with diner about his or her special needs.
• Manager consults with chef
• Chef checks ingredients
• Chef communicates the need for added precautions to kitchen staff
• Kitchen staff prepares the meal
• Manager, server or chef hand-carries the plate separately to the table
• Server confirms that the dish has been specially prepared to accommodate the diner's food allergies.
• Server checks with diner immediately to make sure the meal is satisfactory.