Weekly Marston's Allergy Audit

(Observe) Is the team member asking each guest about dietary requirements?

The team member is aware that once a guest advises they have an allergy, they then communicate this via the correct till choice button?

The team member knows to wipe the guests table and get the guest fresh cutlery if they have an allergen

The team member knows where to find the allergy menu and how to use it? (Ask them to show you)

The team member knows to physically let the kitchen know there is an allergen ticket on once the order is processed?

The team member knows to wash their hands once the meal is ready to go?

The team member knows to ensure the flag is in the correct dish and confirm the details of the allergen with the chef

The team member knows the person who took the food order, should be the one serving it to the table.

The team member knows when serving the food they must take the meal to the correct guest and confirm the meal with them repeating back the allergen.

The team member knows that in the event of a suspected allergic reaction they must call 999 immediately and describe what is happening, not to move the guest and to wait for the ambulance.

(Carvery Only) The team member knows which items are gluten free on the carvery

Team member knows how to identify an allergen on a ticket.

Team member knows before preparing food they must carry out a 30 second 2 stage clean, wash all equipment through the potwash and sanitise a probe.

The team member knows to wash their hands before preparing the dish and touching the clean utensils.

The team member knows to double check the ingredients on the packaging for allergy information in the event of a substitution, they should be able to identify that allergens are in bold writing.

The team member knows that only the chip fryer should be used for NGCI products, and that when preparing an allergen dish avoid cross contamination through equipment.

Team member knows to place the dish in a separate area away from other meals for collection and place an allergy flag in the correct dish.

Team member knows to ask for the original server to take the dish to the guest where possible and to confirm the allergen with them.

Team member should know to be mindful of FOH team washing hands before taking allergen dishes.

Are the allergy flags in a sealed container/ takeaway box?

Does the business have the Allergen posters both FOH and BOH clearly visible to the team

The business has a separate designated chip fryer

Are flour/ batter mix products stored low on the dry store, and opened products in sealed containers?

Are gluten free cakes stored above non gluten free cakes

Are ice cream scoops stored in water causing a cross contamination risk?