Book Title: Front of the House Allergy Protocols

Book Description

In 2021, Asthma and Allergy Foundation of American estimated that 2o million people in the US have one or more food allergies., most of which are adults. These 16 million people are potential customers for the restaurant industry. It is our responsibility to serve them safe food, but first we have to find a way to capture them and encourage them to take the risk by eating in a restaurant. Not only are people with food allergies at risk from the foods prepared in a restaurant but also the risk of cross contact as their food is being prepared or processed and served. It should never be assumed that cross contact is done intentionally, however, things do happen and managers and employees need to know how to react in any given situation.

This book will outline basic food allergy information, different training strategies and service sets that can be easily implemented into any size dining room to help minimize or eliminate cross contact and allergic reactions. In addition, it will have the steps necessary to initiate in case there a guest or employee has an allergic reaction while in the restaurant.

It is my hope that the reader/manager is able to take the information in the book and customize a plan that will truly fit their operation and that allergy training becomes an integral part of all new hire onboarding.