Allergy training needs

Every member of staff needs some understanding of food allergy and its possible consequences. Staff who have contact with customers should be particularly well briefed in encouraging them to mention any food avoidance needs and discussing any allergies or intolerances with them.

Those responsible for delivery and storage should understand their key role in controlling and monitoring key risks. Ideally, food allergies and allergen controls should be routinely discussed amongst colleagues and a system in place to note any issues and improvements made to reduce risks.

• Be prepared for the sort of questions you might get asked
• Keep up-to-date with any new information or changes
• Find out about the ingredients - never guess

• Suggest alternatives where necessary