The Allergic Guest and the Shared Fryer
A pub receives a booking for a party of eight, including a guest with a severe peanut allergy. The kitchen uses one fryer for chips, battered fish and breaded chicken. The menu lists 'may contain nuts' on the dessert section but not on the main courses. The guest tells the waiter about the allergy. The waiter says 'the chips are fine, they're just potatoes.' The kitchen is busy and the head chef is not told. The pub's allergen information is kept in a folder in the office, which is locked because the manager has gone home.
1. Evaluate the waiter's response and the pub's allergen information arrangements.
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The waiter's response is unsafe. Chips cooked in a shared fryer may be contaminated by other foods cooked in the same oil, and the waiter has not checked the ingredients or the oil. The pub is required to provide accurate allergen information for all food served, and it must be available at the point of ordering, not locked in an office. The menu's partial labelling ('may contain nuts' only on desserts) is misleading because it implies other dishes are free from risk without evidence. The arrangements fail the requirement to make allergen information accessible and accurate.
2. What should happen when the guest's allergy is reported, and what should the head chef do?
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The waiter should record the allergy, tell the head chef immediately, and not guess. The head chef should check the actual ingredients and the cooking process, including the fryer oil, and decide whether a safe dish can be prepared. If there is any doubt, the guest should be told honestly that the kitchen cannot guarantee the dish is safe. The head chef should consider using a separate fryer or cooking the chips in a clean pan, and should ensure the plate is prepared without cross-contact. The guest should be served by a named person who confirms the dish.
3. What records and follow-up actions should the pub take after the service?
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Record the allergy, the dish served, the checks made and who confirmed it. Review the menu so allergen information is accurate and available at the table. Move allergen information out of the locked office or provide a duplicate at the bar. Train all staff, including waiting staff, on allergen handling and on escalating to the chef. Review the fryer arrangements and consider separate oil or a dedicated fryer for allergen-free items. The pub should also check whether any other guests were affected and be ready to report if there is an incident.