Allergen Awareness: Safeguarding Customer Health an Experience
This one (1) day Training Module is designed to educate and empower the F&B Team with the knowledge and skills needed to provide a safe dining experience for Customers with food allergies and dietary restrictions. This Training Module can also be of benefit to individuals working in the F&B Department of hotel properties.
This Training Module focuses on managing the safety of Customers by equipping the F&B Team with critical knowledge related to recognizing the presence of common allergens in the ingredients of menu items and their inherent dangers. They will also learn how to communicate information regarding allergens and how they can manage allergen-related issues effectively.
Target Audience
This Training Module is ideal for Restaurant Managers and Asst Managers, F&B Supervisors and any member of the Kitchen from the Chef De Cuisine to the Commis. It can also be beneficial for any member of the F&B Team who engages with Customers on a daily basis.
Learning Objectives
By the end of this Training Module, participants should be able to:
- Understand the importance of allergen awareness in the hospitality industry.
- Recognize common allergens and their sources.
- Learn how to implement allergen labelling and disclosure requirements
- Develop strategies for preventing cross-contamination
- Learn how to handle allergen-related enquiries and requests from Customers
- Gain insights into creating allergen-friendly menus
- Build a culture of allergen awareness within the F&B establishment
Agenda
Session 1: Allergen Awareness (9.00 am to 10.00 am)
- Welcome & Overview of the Training
- Why Allergen Awareness is Crucial
- Impact of Allergen Awareness on F&B Outlet and Hotel Properties
- Common Allergens and Sources
Session 2: Allergen Awareness In The F&B Establishment (10.15 am to 12.00 pm)
- Allergens In Kitchen Ingredients
- Allergens In Beverage Ingredients
- Allergens in The Menu
- How To Educate The F&B Team
- Case Studies – Asian Menu and Western Menu
- Techniques for Team Management and Motivation
Lunch Break (12.00 pm to 1.00 pm)
Session 3: Creating Allergen Aware Menus (1.00 pm to 2.15 pm)
- Menu Labelling
- Verbal and Non Verbal Communication Strategies To Inform Customers
- Recipe Modification Options By Ingredient Substitution
Session 4: Handling Allergen-Related Enquiries and Requests (2.15 pm to 3.45 pm)
- Typical Types Enquiries and Requests By Customers
- Best Responses
- Role Play Scenarios
Session 5: Preventing Cross Contamination (4.00 pm to 5.15 pm)
- First In, First Out (FIFO)
- Labelling Ingredients
- Arranging Ingredients In All Types of Storage
Wrap Up and Q&A (5.15 pm to 5.30 pm)
- Overview of the Main Points
- Open Discussion and Q&A
- Action Plans and Next Steps
Materials For Training
- Presentation slides
- Case Studies and real-world examples
- Handouts & Templates
- Worksheets
- Notepads, pens and other stationery
Delivery Method
- Lectures
- Interactive discussions
- Group work
- Case studies
Assessment
Participants will be graded based on their participation in group discussions, practical tasks and their level of comprehension to apply concepts learned during the Training Module
Trainer
The Certified Trainer will have extensive experience in managing allergen awareness both in theory and practice. The Certified Trainer will be able to provide real-world examples and insights into the F&B industry.
Follow-Up Additional Resources
- Participants will have access to a Resource Library with relevant articles, templates and tools.
- Option for follow-up webinars and/or consultation sessions.