Severe Nut Allergy Order at a Café Pass
A 24-seat café has a new breakfast menu. A customer uses the online booking form to state: 'Severe peanut and tree-nut allergy - carries adrenaline auto-injector.' At 10:15 am they order sourdough toast with avocado, poached egg and 'house pesto'. The server does not check the allergen folder. The kitchen has one grill, one toaster and one set of tongs. The pesto is made in-house with pine nuts, basil, garlic and parmesan; the jar is labelled 'pesto' but not dated or ingredient-labelled. A bowl of almonds sits beside the pass for garnish. The same tongs are used for the toast and for a walnut brownie order. The customer says the toast 'should be fine because it's not a nut dish'.
1. Identify the allergen and cross-contact risks, and decide whether the order can be served as described.
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The customer has a severe peanut and tree-nut allergy, so the order needs an allergen assessment, not the customer's reassurance. The pesto is the main known risk: it contains pine nuts, and pesto recipes can also include cashews, almonds or walnuts; the jar has no ingredient label, so staff cannot confirm its contents. The shared toaster, grill and tongs are cross-contact routes. The walnut brownie order and the open bowl of almonds at the pass add contact and possible airborne risk. The statement that the dish 'should be fine' is not an assessment. The order as described cannot be served safely until every ingredient is verified and a separate clean area, clean tongs, clean board and clean toaster or grill are used. If the café cannot guarantee no cross-contact, it must say so and offer a safer alternative. Allergen reactions can be severe and tiny traces can trigger them.
2. What should the server do at the table and what must the kitchen check before any food is served?
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The server should acknowledge the allergy, repeat it back, and record it on the order. They should not rely on the customer's guess. Ask whether the pesto contains any nuts and check the recipe or ingredient specification; check the bread for nut-containing seeds or contamination; ask about the toaster, grill, tongs, boards, knives and pass. The kitchen should use a dedicated allergen kit with a clean board, knife, tongs and bowl; clean and sanitise the area; wash hands; and avoid the open almonds and brownie. If the pesto cannot be verified, remove it or substitute a verified nut-free dressing. The server should tell the customer what has been done and what cannot be guaranteed. If there is any doubt, do not serve the food.
3. What changes should the café make to prevent a repeat, including labelling, cleaning and staff training?
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Make written allergen information available for every menu item and ingredient, including in-house sauces. Label pesto and all house-made jars with date, ingredients and allergen statement; store them separately and never use an unlabelled jar for an allergic customer. Introduce a dedicated allergen prep area and colour-coded utensils; clean and sanitise shared equipment before allergen orders; keep open nuts away from the pass. Train staff on the 14 allergens, cross-contact, order communication and when to refuse. Record allergen orders and checks. Review the menu to identify nut-containing items and provide safe alternatives. Have a named person check the allergen folder. The aim is to make the safe path the easy path, not to rely on a customer's reassurance.