What procedure should be established for handling food allergies?

Clear labeling of ingredients is essential for handling food allergies because it provides critical information to both kitchen staff and customers. Food allergens can trigger severe reactions in sensitive individuals, and precise labeling can help prevent cross-contamination and ensure that customers make informed choices about what they consume. By clearly identifying ingredients, including common allergens such as nuts, dairy, gluten, and shellfish, kitchen staff can be vigilant in avoiding accidental exposure when preparing and serving meals.

While regular training on cooking techniques is important for overall food safety, it does not specifically address the needs of customers with food allergies. Daily menu rotation and visual presentation guidelines may enhance the dining experience and contribute to operational efficiency, but they do not directly improve the safety measures necessary to protect those with allergies. Clear labeling serves as a direct method of communication about potential allergens, thus making it the most effective procedure in safeguarding the health of customers with food allergies.