Allergy Companions are committed to building a community of venues and restaurants that all believe in the same principle – anyone dining out with allergies, intolerances, or coeliac disease, should be able to enjoy a meal out safely and without judgment.
By signing the below Charter, you, as the food venue owner or manager, certify that you believe in and follow the principles outlined by Allergy Companions.
This charter is not a guarantee that any meal will be 100% free from allergens. This charter is a commitment to welcoming and embracing people’s dietary requirements and restrictions to the best of your ability.
Please note: once a venue has signed up as a Full Member, they will be required to specify on Allergy Companions.com if their kitchen is totally “free from” any allergens and which allergens they can cater for (“ allergen free options and ability to adapt a dish to suit dietary requirements ”). This information may change from time to time and the venue is responsible for ensuring this is correct at all times.
Ordering process
- Any questions raised by the customer with regards to allergies are professionally dealt with either by the person taking the order or by the manager of the venue.
- A pro-active approach should be encouraged where the venue asks about specific dietary requirements when bookings are confirmed. All dietary requirements must be saved and highlighted on the booking system. This information will be shared with the chefs and kitchen team and front of house team prior to the event.
Menu and products
- The menus will highlight key allergens on the menu for each product, or dish and the manager/person taking the order is able to explain the ingredients and allergen content for all dishes and products The Manager will also be able to explain whether any items have a “May contain” statement and must be able to provide accurate information for the customer
Manager and staff
- When an event takes place at the venue -the event organiser must liaise with the key contact at the event when the booking is confirmed. Any dietary requests must be identified, and the information shared with the kitchen team and FOH team. The food allergen management procedures must include the process to be followed at the event to ensure the dietary meals provided are served to the correct customer
- The Senior Chef managing the kitchen is accountable for ensuring that the food prepared for the person eating with allergies has been prepared carefully and by following Food safety procedures and food allergen management procedures to ensure the risk is reduced as far as possible and to avoid cross-contamination
- The chefs, kitchen staff and front of house should all receive food allergen training and regular refresher training to ensure they are able to provide allergen free requests safely.
- The restaurant should have clear food allergen management procedures in place which have been communicated to all team members.
Manager of the venue
- As the Manager of the venue, you will ensure that specific orders where a customer has identified food allergies, food intolerances or coeliac disease will be served by a responsible member of staff;
- You will ensure good communication methods are followed between yourself, Front of house staff and chefs/kitchen staff. All allergen free requests must be written down and the Chefs must be alerted. The Food Allergen Management procedures must be followed to ensure the meal is prepared safely and is served immediately to the correct customer.
- Allergy Companions expect you to treat all customers with respect and understanding. When a customer seeks reassurance and asks questions about the menu, ingredients, and allergens, we expect you to answer honestly and accurately. Your patience and support for all customers with specific dietary requests is very important
- You commit to offering the most enjoyable experience to all customers with food allergies, intolerances and coeliac disease. You will ensure that they are treated with respect.
General Allergy Companions principles
- As the owner of the venue, you commit to always taking food allergies seriously, meaning that anyone eating at your venue should feel safe and well-looked after;
- As the manager of the venue, you commit to ensuring that all staff (full-time and part-time) working in your premises have attended and passed the Food Standards Agency “food allergy and intolerance online training” in the last 12 months (or Industry standard equivalent).
- Whilst Allergy Companions understand your restaurant may not be “allergen free”, the way your food is prepared follows food allergen management procedures at all times.
- You are an Allergy Companions advocate and are proud to be part of this community!
