Abstract: . . .  menu encouraging customers with severe allergies to question staff. For example, this could state: "Some of our dishes contain nuts. If you are allergic to nuts, seeds or other allergens, please speak to a member of staff for more information.” • Improve descriptions on the menu. Ensure that where a dish contains potent allergens – particularly nuts- this is indicated in some way on the menu. Some restaurants adopt a circled N. • Organise a staff training session on allergies . Make sure that all new staff members (including part-time and casual staff) are aware of serious allergies and the action to take in an emergency. • Avoid frying foods in nut based oils (e.g. ground nut oil) IF YOU CANNOT GUARANTEE THAT THERE ARE SYSTEMS IN PLACE TO ASSESS, MANAGE AND CONTROL ALLERGENS YOU SHOULD NOT SERVE AN ALLERGIC CUSTOMER. IT IS VITAL THAT ALL STAFF ARE FULLY TRAINED AND UNDERSTAND WHEN THIS IS THE ONLY COURSE OF ACTION. LEGAL REQUIREMENTS For pre-packed foods it is now a requirement to identify the following ingredients on labels. • Cereals containing gluten • Crustaceans • Fish . . .
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