Tips for food catering

Caterers

It is necessary for guests with food allergy to get the support they need to make informed decisions. Caterers can ensure a safe dining experience for guests with food allergy by following the key strategies and tips below.

Caterers should:

1. Develop or review your company’s anaphylaxis policy including:

• Allergen management work methods for all areas from menu planning, purchasing, preparing to serving of food

• A master ingredient information list highlighting priority allergens and other foods that are frequently a concern to guests
  • Work closely with suppliers
  • Do not substitute ingredients
  • Keep master ingredient list fresh and accurate

• Avoid using products that indicate that they “may contain” the guest’s allergen when preparing their food

• Cross-contamination prevention including:
  • Keep preparation surfaces clean
  • Use clean pans, cutting boards and cooking utensils or use dedicated or colour coded preparation areas, equipment, utensils etc. when possible
  • Use clean or dedicated fryers, grills and slicers
  • Use clean serving trays and serving utensils
  • Keep non-allergens from touching allergens
  • Avoid allergen spilling or leaking into non-allergen ingredients
  • Schedule prepping and cooking non-allergens first following regular cleaning and sanitizing

2. Develop a communication plan:

• Develop a written communication plan internally and externally
  • Communicate the plan to all staff
  • Inform all staff of there roles and responsibilities both back of house (BOH) and front of house (FOH)
  • Chef or manager responds directly to event managers or guests
  • Inform all staff of the allergic guest’s special order and the need for vigilance and discretion
  • Advise staff about menu options and ingredient information
  • Advise staff of changes in suppliers or substitutions
  • Utilize various communication tools such as, allergen charts, recipe files, product labels, menu lists, ingredient lists, apps or online ingredient information
  • Assign a BOH staff to prepare the selected plated meal
  • Circulate a list of attendees and their food allergies to all staff well in advance of the event
  • Provide signage or allergen policy information on web sites
  • On-line pre-ordering of food to include area to indicate food allergy requests 
• Communication to event manager and guest:
  • Chef or manger to speak directly to the allergic event manager and guest prior to the event or at the event to review the menu selection and discuss any further concerns
  • Encourage allergic guests to notify event manager prior to attending an event or dining at a catered event
  • Encourage plated meal option rather than selecting from a buffet, cover and include guest’s name along with a full list of ingredients
• Emergency response including protocol and training key employees to assist in the use of auto-injectors
  • Keep Anaphylaxis Emergency Plans accessible
  • Know where auto injectors are kept and how to use them in case of an emergency

3. Have buffet options:

• Have all allergen related inquiries directed to chef of manager
• Place ingredient information signs beside each buffet option indicating highlighted allergens
• Arrange serving platters that allow for separation from priority allergens from other foods
• Keep allergen safe foods together (e.g. plain vegetables on one end of salad bar, croutons and dressing at the opposite end)
• Use pre-packaged condiments and dressing or keep condiment containers covered and separated to avoid spillage between them
• Avoid areas that spilling and dripping of one food to another can occur
• Use signage to inform guests not to contaminate serving utensils and remove and replace contaminated utensils immediately
• Invite allergic guest to be served first in buffet line