ALLERGEN AUDIT M&C 19

• Location
  Address

• Prepared by

AT THE BAR/ WITH YOUR SERVER

• DID THE SERVER ASK IF THERE IS ANY DIETRY REQUIREMENTS ON THE TABLE?

  Yes

  No

  N/A

• INFO: MAKE YOUR SERVER AWARE THAT YOU HAVE AN ALLERGY AND YOU WOULD LIKE TO ORDER FOOD, ASK THEM WHAT YOU CAN HAVE.

• CELERY, CEREALS CONTAINING GLUTEN, CRUSTACEANS, EGGS, FISH, LUPIN, MILK, MOLLUSCS, MUSTARD, NUTS, PEANUTS, SESAME, SOYA, SULPHUR DIOXIDE.

• DID THE SERVER MAKE THE KITCHEN TEAM AWARE THAT THERE WAS AN ALLERGY INQUIRY?

  YES

  NO

• DID THE SERVER 'Hand the Allergen Guide to the Guest, explain how the guide works and let them make their own decision'

  YES

  NO

• DID THE SERVER 'Refer the Guest to the Allergen Guide Statement on the front page of the AG '

  YES

  NO

• DID THE SERVER 'Take the Guests order and ring through the till - Allergen tickets will have the below instruction on “ALLERGY WT VERBL"

  YES

  NO

SIGNAGE AND INFORMATION

• IS THE CURRENT ALLERGEN INFORMATION ON DISPLAY?

  Yes

  No

  N/A

IN THE KITCHEN, BEFORE COOKING

• DID THE SERVER LIAISE WITH THE CHEF ABOUT THE ALLERGY REQUIREMENT?

  YES

  NO

• NOW WE HAVE THE SERVER AND THE CHEF, THESE ARE THE ONLY TWO PEOPLE WHO SHOULD BE INVOLVED IN THE PREPARATION, HANDLING AND DELIVERY OF THE MEAL TO PREVENT THE RISK OF CROSS CONTAMINATION.

• DID THE CHEF 'Check your Allergen Guide that the food the guest has chosen is safe for them to eat'

  YES

  NO

• DID THE CHEF CHECK THAT THEY HAD ALL THE NECESSARY INGREDIENTS AVAILABLE TO COMPLY WITH THE 'DO NOT USE PRE PREPED FOOD, MAKE FRESH' REQUIREMENT.

  YES

  NO

• CHEF CAN USE FOOD ITEMS WE MAKE IN HOUSE WHICH HAVE BEEN PREPARED ONLY IF THEY HAVE NOT BEEN USED FOR ANY OTHER DISHES AND HAVE REMAINED COVERED IN A BACK UP STORAGE AREA. IF THE INGREDIENT DOES NOT FULFILL THIS CRITERIA, THEN IT MUST BE MADE FRESH, IF IT CANNOT BE MADE FRESH THEN THE GUEST NEEDS TO BE NOTIFIED AND THEY SHOULD CHOOSE ANOTHER DISH (THEY MAY ACCEPT THE RISK OF CROSS CONTAMINATION IF THEY WISH, ENSURE THAT THEY HAVE READ AND UNDERSTOOD THE DISCLAIMER IN THE ALLERGEN GUIDE).

• DID THE CHEF 'Wash your hands correctly

  YES

  NO

• DID THE CHEF 'Clean an area down following the two stage clean using the correct chemicals and colour coded cloths, repalce your PPE'

  YES

  NO

• DID THE CHEF 'Wash the relevant boards and any crockery/cutlery/utensils that are required to prepare and make the meal'

  YES

  NO

• The dishwasher should be running at 82 degrees centigrade to steralise, best practice is to think ahead of the dish and put all the required utensils/crockery/cutlery in one tray. Items must not be stacked back into areas before use (contamination risk).

IN THE KITCHEN, PREPARING THE MEAL

• DID THE CHEF 'Use fresh pans and saucepans to cook the food, do not use oil that has been previously used'

  YES

  NO

• Check that there is a separate 'gluten free' fryer for chips.

• DID THE CHEF 'Not allowed the food to touch other products'

  YES

  NO

• HAS THE CHEF 'Not used pre-prep, made fresh' (or used handmade ingredients, which are covered, away from the cook line and unused, posing no risk of cross contamination).

  YES

  NO

• HAS THE CHEF 'Brushed the char grill area that is to be used, can you use an alternative grill?'

  YES

  NO

• HAS THE CHEF 'Not placed cooked food items in the hot hold unit'

  YES

  NO

• DID THE CHEF GIVE THE MEAL DIRECTLY TO THE SERVER WHO TOOK THE ORDER, WITHOUT PUTTING IT IN AN AREA WITH A CROSS CONTAMINATION RISK I.E. A LIFT OR PASS AREA.

  YES

  NO

DELIVERING THE MEAL

• HAS THE SERVER 'When the food is called “away” go back to the kitchen, wash your hands'

  YES

  NO

• HAS THE SERVER 'Checked with the kitchen team that the food is for the Guest with the allergy and deliver it personally'

  YES

  NO

• HAS THE SERVER AND CHEF 'When sauces are requested give the Guest fresh ramekins do not use ones that have previously been used'

  YES

  NO