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Allergy Alerting & Food Safety

Protect guests with food allergies through proper handling and communication.

Major Allergens​

The system tracks these allergens:

AllergenIconCommon Sources
Milk/Dairy🥛Cheese, cream, butter
Eggs🥚Baked goods, sauces
Fish🐟Fish, fish sauce
Shellfish🦐Shrimp, crab, lobster
Tree Nuts🌰Almonds, walnuts, cashews
Peanuts🥜Peanut oil, sauces
Wheat/Gluten🌾Bread, pasta, flour
Soy🫘Soy sauce, tofu
Sesame⚪Sesame oil, seeds

Checking Menu Items for Allergens​

Viewing Allergen Information​

  1. Tap any menu item
  2. Look for allergen icons/badges
  3. Tap "Allergen Info" for details
  4. See:
    • Contains (definitely present)
    • May Contain (cross-contamination risk)
    • Prepared on shared equipment

Voice Command​

Say: "Hey Maximus, what allergens are in the pasta primavera?"

Response: "The pasta primavera contains wheat and dairy. It may contain eggs from shared pasta equipment."

Allergen Filter​

Filter menu by allergen:

  1. Tap Filter icon
  2. Select allergens to exclude
  3. Only safe items display

Taking Orders with Allergies​

When Guest Mentions an Allergy​

STOP and confirm:

  1. Ask what specific allergy they have
  2. Repeat back to confirm
  3. Note it on the order
  4. Flag the order as allergy

Flagging an Order​

  1. Tap "Allergy" button on order screen
  2. Select allergen(s) from list
  3. Add special instructions if needed
  4. Critical: This flags the ENTIRE order

What Happens When Flagged​

  • Order shows RED ALLERGY BANNER
  • KDS displays prominent warning
  • Kitchen must acknowledge before starting
  • Special handling instructions display

Order Allergy Indicators​

On Your POS Screen​

IndicatorMeaning
🔴 Red borderAllergy order
Allergen iconsSpecific allergens
⚠️ WarningCross-contamination risk
✓ AcknowledgedKitchen has seen

On Printed Tickets​

═══════════════════════════════
⚠️ ALLERGY ALERT - PEANUT ⚠️
═══════════════════════════════

Table 5 - Sarah
Pad Thai (NO PEANUTS)

*** USE CLEAN WOK ***
*** NO PEANUT SAUCE ***
*** WASH HANDS BEFORE PREP ***

═══════════════════════════════

Kitchen Allergy Handling​

KDS Allergy Display​

Allergy orders on KDS show:

  • RED background for entire ticket
  • ALLERGY ALERT header
  • Specific allergen(s) listed
  • Required handling steps
  • Must acknowledge before cooking

Acknowledgment Process​

Kitchen staff must:

  1. See the allergy alert
  2. Tap "Acknowledge Allergy"
  3. Confirm understanding
  4. Order moves to prep

Required Handling Steps​

For all allergy orders:

  1. Wash hands thoroughly
  2. Clean surfaces before prep
  3. Use clean utensils (not shared)
  4. Check ingredients for hidden allergens
  5. Separate prep from allergen sources
  6. Use clean cookware if cross-contact risk
  7. Verify before plating

Cross-Contamination Prevention​

High-Risk Areas​

AreaRiskPrevention
FryersShared oilDedicated fryer for allergen-free
GrillsResidueClean section for allergy orders
Cutting boardsContactColor-coded boards
UtensilsShared useDedicated utensils
SaucesHidden ingredientsCheck labels every time

"May Contain" Items​

Some items may have cross-contamination risk:

  • Prepared near allergen sources
  • Use shared equipment
  • Contain ingredients processed in shared facility

Always disclose "may contain" risks to guests.

Common Allergen Substitutions​

Dairy-Free​

ItemSubstitute
ButterOlive oil, dairy-free butter
CreamCoconut cream, oat milk
CheeseOmit or dairy-free option
MilkOat, almond, soy milk

Gluten-Free​

ItemSubstitute
PastaGF pasta, zucchini noodles
BreadGF bread, lettuce wrap
FlourGF flour for thickening
Soy sauceTamari (GF soy sauce)

Nut-Free​

ItemSubstitute
Peanut oilVegetable, canola oil
Almond flourOther flour
Nut toppingsSeeds (if safe)
PestoNut-free pesto

Guest Allergy Profiles​

Returning Guests​

If guest has allergy profile saved:

  • Alert shows when they check in
  • Previous allergies displayed
  • Menu auto-filters their unsafe items
  • Orders pre-flagged

Creating Allergy Profile​

  1. Ask guest if they want allergies saved
  2. Go to guest profile
  3. Add allergies to their account
  4. Allergies remembered for future visits

Handling Allergy Emergencies​

If a Guest Has a Reaction​

IMMEDIATE STEPS:

  1. Stay calm but act quickly
  2. Ask if they have epinephrine (EpiPen)
  3. Call 911 immediately
  4. Stay with the guest
  5. Alert manager
  6. Do NOT move guest unless necessary
  7. Document everything

After an Incident​

  1. Manager completes incident report
  2. Review how it happened
  3. Identify prevention measures
  4. Retrain if needed
  5. Follow up with guest

Voice Commands for Allergies​

SayAction
"Is the salmon gluten-free?"Check allergens
"What can I serve someone with a peanut allergy?"Filter safe items
"Flag this order for dairy allergy"Add allergy flag
"What allergens are in the Caesar salad?"List allergens
"Show me gluten-free options"Filter menu

Allergy Training Requirements​

All staff must:

  • Complete allergy awareness training
  • Know the major allergens
  • Understand cross-contamination
  • Know emergency procedures
  • Be recertified annually

Training Topics​

  1. Major allergen identification
  2. Reading ingredient labels
  3. Cross-contamination prevention
  4. Customer communication
  5. Emergency response
  6. Legal responsibilities

Compliance & Legal​

FALCPA Requirements (US)​

  • Must label major allergens
  • Cannot hide ingredients
  • Must train staff
  • Liability for negligence

Documentation​

System automatically logs:

  • Allergy acknowledgments
  • Special handling requests
  • Staff who handled order
  • Timestamps

Best Practices​

Communication​

  1. Never guess - If unsure, check with kitchen
  2. Repeat back - Confirm allergy with guest
  3. Write it down - Don't rely on memory
  4. Flag immediately - Don't wait until sending order
  5. Follow through - Confirm with kitchen

Kitchen​

  1. Assume nothing - Verify every ingredient
  2. Clean first - Always start with clean equipment
  3. Separate - Keep allergen-free items apart
  4. Label - Mark allergen-free items clearly
  5. Double-check - Verify before sending out

Service​

  1. Ask proactively - "Any allergies or dietary restrictions?"
  2. Take seriously - Never minimize allergies
  3. Know your menu - Be able to recommend safe options
  4. Deliver carefully - Ensure correct guest receives allergy order

Dietary Labels​

Beyond allergens, track dietary preferences:

LabelMeaning
VegetarianNo meat
VeganNo animal products
Gluten-FreeNo gluten
Dairy-FreeNo dairy
HalalHalal-prepared
KosherKosher-prepared

These labels appear on menu items and can be filtered.

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