Allergen Quick Reference Card — Kitchen & Front of House (laminated, printable)

Allergen Quick Reference Card — Kitchen & FOH (two-sided)

Purpose: Keep controls fast, visible, and consistent so guests with allergies stay safe and staff act confidently. This card is designed to be laminated for stations and carried or displayed in the FOH. Use as a moment-of-truth checklist during orders, prep, plating, and takeout packing.

Front — Fast Actions & Station Controls

Top: The Big 9 Allergens (common list)

• Peanuts
• Tree nuts (almond, walnut, cashew, etc.)
• Milk (dairy)
• Eggs
• Fish
• Shellfish (crustaceans, mollusks)
• Soy
• Wheat (gluten)
• Sesame

Quick reminder: Ingredient lists, recipes, and suppliers change. When in doubt, stop and check the recipe card or ingredient label.

Station-by-station Controls (one-line steps)

• Expedite / Plating: Confirm ticket notes for allergens. Use clean plate, new garnish, new gloves if switching hands-on tasks.
• Prep (cold station): Wash and sanitize bench, use separate utensils for allergen ingredients, store allergen ingredients on a labeled shelf.
• Hot line (grill/fry): Use designated fryers and pans where required; if shared, notify FOH and follow procedure to prevent cross-contact.
• Fryer policy: If allergen-free request requires a dedicated fryer, say so. If not available, escalate and confirm with FOH.
• Baking/dessert: Keep separate measuring cups/spoons for allergens (eggs, nuts, dairy) and clearly label containers.
• Salad station: Use separate tongs and bowls; prepare allergen-free salads last, or in a separate area.
• Takeout/packing: Use clean containers and sealers; label the box with allergen flag and ingredient note (see takeout labeling section).
• Delivery/togo handoff: Confirm order and allergy with guest at pickup window; place labeled order in designated area for contactless pickup.

Do / Don't — Fast Checklist

Back — FOH Scripts, Escalation, and Takeout Labeling

FOH: Friendly, Clear Phrases

Keep language short and calm. Use the script that matches your confidence level:

1. Standard check (server): "Do you or anyone eating have any food allergies I should know about?"
2. If guest says yes: "Thanks — which allergy is it? I'll mark that on your order and confirm with the kitchen right now."
3. Confirming substitution or removal: "We can make this without [allergen], but we use [allergen] in other dishes/areas. Would you like me to check whether we can safely make it without cross-contact?"
4. When a menu item contains an allergen: "This dish contains [allergen]. Can I suggest alternatives that are free of that ingredient?"

Escalation Path — If unsure or high risk

Use these steps anytime there’s uncertainty about ingredients, shared equipment, or high-risk allergies (peanut, shellfish, milk for infants, etc.).

1. Server documents the allergy on the ticket (short code e.g., ALL:PEANUT) and informs the manager/shift lead immediately.
2. Manager/shift lead checks recipe card, ingredient labels, and supplier info. If needed, calls the chef.
3. Chef confirms whether a safe preparation is possible (dedicated cookware, alternate ingredients, or refusal advised).
4. Manager communicates plan to the guest (confirm acceptance or offer safe alternative). If the kitchen cannot guarantee safety, politely decline and explain the risk.
5. Document the incident (time, staff, what was offered) if there was near-miss or error.

Takeout & Labeling — Short Guide

Labeling must be clear at handoff. Use the following minimum information on the package:

• Order number and time
• Allergen flag (e.g., ALLERGEN: PEANUT / MILK)
• Item name and any substitutions (e.g., "No nuts / dairy-free dressing")
• Prep initials (chef initials) or station code — helps trace when checking later

Suggested layout for a sticker or handwritten label:

If a Guest Reports an Allergy Reaction On-site

1. Call for medical help immediately if the guest shows signs of a severe reaction (difficulty breathing, swelling of face/throat, fainting). Call emergency services per local policy.
2. If trained staff have an EpiPen and policy allows, administer per training. Send someone to meet emergency responders.
3. Keep the guest calm, record what they ate, and preserve any packaging/leftover food for review.
4. Notify manager and document the incident in writing after the emergency is handled.

Training & Implementation Tips

• Laminated card size: 4" x 6" or double-sided 3.5" x 5" fits aprons and FOH check presenters.
• Print in high contrast (dark text on light background), use bold for allergen flags, and include a small icon for each of the Big 9 to speed recognition.
• Post a station-sized version in the prep area and keep a pocket FOH card for servers/hosts.
• Run short role-play drills: one-minute order check + escalation role play every shift for a week after rollout.

Quick Reference Codes (examples you can adapt)

• ALL:PEA — Peanut
• ALL:TRN — Tree nut
• ALL:SHF — Shellfish
• ALL:MLK — Milk

Note to site owners: Keep recipe cards and supplier ingredient sheets linked to the ticketing system or printed in a binder at the pass so managers and chefs can verify quickly.

Printable & Phone-friendly Formats

Make three assets:

1. Station-laminate (4x6) with front/back content here.
2. FOH pocket card (3.5x5) with FOH script, escalation path, and order codes.
3. Phone image — single-column version with large text and allergen icons for quick view on POS tablets.