Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
- Please click (+) if you have any urgent concerns, which pose a risk to the health, safety or welfare of a person or the business, which require immediate consideration. Escalate these to the GM with immediate effect (Raise action and assign to Property GM and DO)
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Is there any issue ?
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What needs to be done ? (Mandatory to raise an action)
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Add Photo
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Expected Date of Rectification
Allergy Matrix and Communication
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Allergy matrix completed and double verified on site for all menus:<br> Food dishes<br> Drinks & cocktails<br> Outlet menus<br> Specials, amenities etc.
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Storage, preparation and display of menu items is taken into account at property level and reflected in allergy matrix e.g. sesame rolls baked on same trays as plain rolls
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Only one accurate master copy available for reference and available 24/7
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One item on menu checked on matrix against packaging labels for all ingredients used
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Which item is checked ?
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Is it satisfactory as per the matrix above ?
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Allergy Signpost displayed on all menus including daily, specials, afternoon tea and set menus<br>Printed menus and digital versions (TV/Apps) checked<br>Wording on menu is the same font size as the menu descriptions and not blended in with the menu color or in italics <br>
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Allergy Sign displayed in all key locations:<br> All Food and Beverage outlets (minimum size of A5)<br> On all buffet stations including Hilton Meetings, all day <br>refreshment stations, large event buffets and each breakfast station (minimum size of A5)<br> Every Food & Beverage offering, including in-room food platters, minibars and any unsealed take away items<br> All in house directories, including in room safety card, both digital and hard copy versions<br> On all food ordering and reservation platforms, including TV and mobile apps
Ordering
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Observe a Team Member taking a food or drinks order<br>Did they ask if the guest had any allergies or dietary requirements prior to taking the order?
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Question Team Members and ask how they would proceed if a guest specifies they have an allergy<br>Does the Team Member refer the order to the Senior Outlet Manager on duty? <br>Does the Senior Outlet Manager refer to the allergy matrix and senior Chef on duty?
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Allergens and dietary requirements are being recorded on the Banquet Event Orders (BEOs)<br>Any menus created by a client display Hilton Allergy Signpost
Delivery and Storage
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On delivery, products are checked for substitutions which may contain differing allergens
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Allergen packaging sealed, intact and stored to prevent cross contact
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Where possible, separate sealed containers are in use for allergens (e.g. nuts, gluten flour)
Preparation of Dishes and Menus
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‘Smart Menu’ descriptions in use e.g. pistachio nut crusted goats cheese
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Allergen use is reviewed and minimised where possible e.g. sprinkling hazelnuts on chocolate dessert at a large function
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All labels of raw ingredients, sauces, cooking oil and garnishes checked
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Check use of allergen containing cooking oils e.g. Sesame oil
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Check use of shared fryers/ cooking oils that could lead to cross contact
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Ensure recipes are available and in use for each dish to ensure consistency of ingredient use and preparation methods
Service and Display
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Only the Senior Outlet Manager on Duty serves a guest with allergies
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On delivery, allergen information is re-confirmed with guest, to ensure correct dish is being served
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Buffet items positioned to prevent cross contact and cross-use of utensils
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Tent cards or ‘Allergy Ambassador’ in use to identify and serve guests at larger bookings, events and buffets
Team Member Training
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All Team Members have completed allergy awareness training as part of induction (Video)
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All food handlers & Team Members dealing with food orders trained on day one and then complete annual refresher (HACCP Manual)
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All agency staff and casual banqueting staff briefed before their first shift (Day One Safety Essentials Card)
