SAFE PLATES

MANAGING ALLERGENS & GUEST INTERACTIONS

overview:

This Training Program is designed to educate and empower the F&B Team with the knowledge and skills needed to provide a safe dining experience for Guests with food allergies and dietary restrictions. The F&B Team will recognise the presence of common allergens in the ingredients and their inherent dangers. They will also learn how to communicate information regarding allergens and how to manage allergen-related issues.

Learning Outcome:

Recognise the importance of allergen awareness in the hospitality industry
Recognise common allergens and their sources
Learn to implement allergen labelling & disclosure requirements
Develop strategies for preventing cross contamination
Learn how to handle allergen-related enquiries and requests from Guests
Gain insights into creating allergen-friendly menus

Target Participants:

Operations Manager
Restaurant Manager
All members of the Service Team
Chef de Cuisine
All members of the Kitchen Team

learning methodologies:

Lectures
Presentation Slides
Case Studies
Interactive group discussions

Duration:

1 x full day (8 hours)

course content:

Welcome

Course Overview
Ice Breaker
Introduction of Trainer

Module 1: Allergen Awareness

Why Allergen Awareness Is Crucial
Impact of Allergen Awareness on F&B Outlets and Hotel Properties
Common Allergens and Sources

Module 2: Allergen Awareness In The F&B Establishment

Allergens In Kitchen & Bar Ingredients
Allergens In The Menus
Educating The F&B Team
Case Studies – Asian Menus & Western Menus
Getting The F&B Team On Board

Module 3: Creating Allergen Aware Menus

Menu Labelling
Verbal & Non Verbal Communication Strategies To Inform Guests
Recipe Modification Options With Ingredient Substitution

Module 4: Handling Allergen-Related Enquiries & Requests

Typical Enquiries & Requests From Guests
Best Responses

Module 5: Preventing Cross Contamination

First In, First Out (FIFO)
Labelling Ingredients
Arranging Ingredients In All Types Of Storage