Nothing ruins a dining experience more than an allergic reaction. A diner experiencing an allergic reaction can be quite serious, and symptoms range from asimple rash to the inflammation and closing of one’s throat.
When there are (literally) several cooks in the kitchen, maintaining consistent food-allergy procedures is crucial to keeping diners safe. And it’s not just the food itself which requires attention to food-allergy safe measures—have you trained your front-of-house staff effectively so they are aware of how the food is prepared? Do they know the best way to communicate allergy concerns between the diner and kitchen? Who is responsible for making special order dishes? How do you prevent cross-contamination?
Since becoming an industry standard, several manufacturers have released a line of purple-colored products designated as ‘allergen free.’ Some of those brands include:
- American Metalcraft
- Cambro
- DayMark
- Mercer cutlery
- Precision Pours
- San Jamar
- Stanley
- Tablecraft
- Thunder Group
- Vollrath
- Winco
Utilizing purple-colored cutlery, cookware, kitchen and baking supplies helps ensures that a single, non-contaminated tool is being used in the food preparation of someone with a food allergy. A simple washing may not remove allergen proteins from equipment (like Vollrath’s frying pans), which is why you’ll want a designated knife (we like Mercer Cutlery) and cutting board (try San Jamar) for even your basic needs.
Allergen free Cambro containers allow for advance prepping, so you’ll know that when you arrive for your shift what you’re grabbing from the refrigerator is safe to use. Mercer Cutlery’s silicone baking mats and pie servers make baking gluten-free treats a breeze. You can even utilize Cambro’s allergen free measuring cup to keep gluten-free flours and ingredients separate from your main operation. Be sure to designate ingredients and plates with either bamboo picks or colored labels which are great for freezer boxes, dry storage, and food rotation containers.
Keeping organized is the key to safe and secure kitchen. What other tips do you have for protecting diners with allergies?