Display is MANDATORY. You must provide the client with a written list of the allergens present in each dish.
“I don’t know” is forbidden. If a customer asks, you must know. In case of doubt, refuse to serve the allergic customer for safety.
Cross-contamination in the kitchen. Using the same cutting board for gluten bread and gluten-free cheese is a risk. Have dedicated utensils or clean between each task.
Configure your servers. They are the filter between the client and the kitchen. They must ask “Do you have any allergies?” at the time of ordering.
In the event of an anaphylactic shock episode in your establishment, call 15 immediately. You may be subject to criminal prosecution.
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