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Does your next customer have an allergy?

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Your staff can’t greet customers with a health questionnaire or send them to get a medical certificate before serving them food and a patient’s health is confidential to them but food hygiene, food hygiene training courses and following key practices can help you and your customer to enjoy their food experience with you.

Opt to be proactive. The cost of a food hygiene training course, a refresher course or an advanced food hygiene training course will always amount to less than being sued for negligence. Companies like Food Alert deliver food hygiene courses London based, on your premises and online so there’s no excuse.

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Every single member of the team should have food hygiene and allergens knowledge and practically apply it.
As around ten people per annum die from a food allergy you need to ensure that none of these unfortunate people meet with disaster at your premises or after eating an item you’ve sold them.

So, what can people be allergic to? Almost everything, however these are the most common allergens that cause a reaction and sometimes their consumption can be life threatening. Even a tiny amount has severe ramifications so food hygiene training courses can save lives.

  • Nuts.
    • Foods containing gluten – cereals and bread products.
    • Lupin – some pastries, breads and pastas.
    • Milk.
    • Celery/celeriac.
    • Sesame seeds.
    • Eggs.
    • Fish.
    • Seafood.
    • Soybeans.
    • Sulphur dioxide/sulphites above 10mg/kg.

Some of the signs of an allergic reaction are noticeable but more are likely to be ignored by anyone except the sufferer because they appear commonplace. For example, someone in anaphylactic shock after eating nuts is likely to arrest the attention of onlookers but if someone starts to cough, has a runny or blocked nose, a sore throat and sore eyes these symptoms could be the common cold, but they’re not.

A food hygiene training course will highlight the hidden risks in foods so in a gluten free diet it may seem obvious to many people that cornflakes are corn and that they don’t contain gluten. Unfortunately wheat, which does contain gluten is often used in less expensive brands of cornflakes to bulk the flakes out. Wouldn’t you prefer to know that before you place a large order for a brand that will harm your customers?

As we know that medical teams are often under resourced and overstretched you shouldn’t rely on reactive medical care to resolve the issue.
The delivery of adrenaline from emergency crews is invaluable but how much easier would it have been for all parties if the food ingredients had been clearly listed and for the customer to make an informed decision?
How much better could the situation have been if your chief sandwich maker hadn’t used the same knife on cheese and then tomato and thereby not caused a health crisis?

Knowledge is an integral part of the customer and the establishment’s success.
Healthy processes, healthy customer, healthy business.

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