pam(hosp101) Consider the following case: Stacey, a server at the SUPA bar and grille was taking the order from a table of four. One of the diners (Lisa) informed her that she was deathly allergic to onions - even a trace of the juice could trigger an allergic reaction. The server, used to dealing with her son's severe peanut allergy, assured her that she would make sure there would be no traces of onion in her food. The table ordered. One diner ordered a cold roast beef sandwich with lettuce, tomatoes and onions, one ordered a chef salad, one asked for a plain ham & cheese on rye and Lisa ordered a turkey club. As an appetizer, they asked for an order of nachos. The server informed them that the nachos normally came with guacamole, which contains red onions. Lisa said that they could get it on the side, as her allergy was with consumption, not inhalation. Stacey went to the POS and entered the order into the computer but modified it with a "wait for me" signal. She then went to the line and informed the cooks of Lisa's potentially fatal onion allergy. She reminded them to leave the green onion garnish off the nachos. The cook preparing the nachos made sure to wash his hands and put on a fresh pair of gloves before preparing the nachos. Stacey served the guac on the side and the table was enjoying their nachos. The cook preparing the sandwiches made sure to wash his hands, put on a fresh pair of gloves, get a new chef knife and fresh, sanitized cutting board on which he prepared the sandwiches. He made the turkey club first, then the ham & cheese and then the roast beef, then because he had handled onions for the roast beef sandwich, he again washed his hands and put on a fresh pair of gloves before grabbing the sanitized chef knife and going back up the line and cutting the roast beef, ham & cheese, and turkey club sandwiches into quarters and plating them. Stacey was pleased that the cooks made sure they took the precautions of washing down the board, etc. She was horrified to see that Lisa was having an allergic reaction after eating half of her sandwich. What went wrong? Discuss additional steps that the servers and kitchen should take when dealing with a potential food allergy. Additionally, view this training poster Would you, as a manager, utilize posters such as these in your kitchen? Why or why not? https://edge.apus.edu/access/content/group/management-common/Hospitality%20Mgt/HOSP101/ServSafe%20Food%20Safety%20Posters/Avoiding%20Allergic%20Reactions.pdf

pam(hosp101)

Consider the following case:

Stacey, a server at the SUPA bar and grille was taking the order from a table of four. One of the diners (Lisa) informed her that she was deathly allergic to onions - even a trace of the juice could trigger an allergic reaction. The server, used to dealing with her son's severe peanut allergy, assured her that she would make sure there would be no traces of onion in her food.

The table ordered. One diner ordered a cold roast beef sandwich with lettuce, tomatoes and onions, one ordered a chef salad, one asked for a plain ham & cheese on rye and Lisa ordered a turkey club. As an appetizer, they asked for an order of nachos. The server informed them that the nachos normally came with guacamole, which contains red onions. Lisa said that they could get it on the side, as her allergy was with consumption, not inhalation.

Stacey went to the POS and entered the order into the computer but modified it with a "wait for me" signal. She then went to the line and informed the cooks of Lisa's potentially fatal onion allergy. She reminded them to leave the green onion garnish off the nachos.

The cook preparing the nachos made sure to wash his hands and put on a fresh pair of gloves before preparing the nachos. Stacey served the guac on the side and the table was enjoying their nachos.

The cook preparing the sandwiches made sure to wash his hands, put on a fresh pair of gloves, get a new chef knife and fresh, sanitized cutting board on which he prepared the sandwiches. He made the turkey club first, then the ham & cheese and then the roast beef, then because he had handled onions for the roast beef sandwich, he again washed his hands and put on a fresh pair of gloves before grabbing the sanitized chef knife and going back up the line and cutting the roast beef, ham & cheese, and turkey club sandwiches into quarters and plating them.

Stacey was pleased that the cooks made sure they took the precautions of washing down the board, etc. She was horrified to see that Lisa was having an allergic reaction after eating half of her sandwich.

What went wrong?

Discuss additional steps that the servers and kitchen should take when dealing with a potential food allergy.

Additionally, view this training poster


Would you, as a manager, utilize posters such as these in your kitchen? Why or why not?

https://edge.apus.edu/access/content/group/management-common/Hospitality%20Mgt/HOSP101/ServSafe%20Food%20Safety%20Posters/Avoiding%20Allergic%20Reactions.pdf