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.
Within your responses, include some researched discussion about the legal liability of restaurants versus customers when it comes to allergic reactions from a restaurant meal.to what extent does political polarisation hinder economic growth
Full Answer Section
Here are some additional steps that the servers and kitchen should take when dealing with a potential food allergy:
- The server should ask the diner to specifically state what they are allergic to. This includes not only the food itself, but also any potential allergens that may be used in the preparation of the food. For example, if a diner is allergic to peanuts, they should also be asked if they are allergic to peanut oil.
- The server should inform the cooks of the diner's allergy and any potential cross-contamination concerns. This should be done in a clear and concise manner, so that the cooks can take the necessary precautions.
- The cooks should take extra care when preparing food for diners with allergies. This includes using separate cutting boards, utensils, and cooking surfaces for foods that contain allergens. The cooks should also wash their hands thoroughly after handling any allergens.
- The restaurant should have a clear policy in place for dealing with food allergies. This policy should be communicated to all staff, so that they know how to handle these situations appropriately.
In terms of legal liability, restaurants are generally held liable for allergic reactions that are caused by their food. This is because restaurants have a duty to take reasonable steps to prevent allergic reactions from occurring. This includes taking the necessary precautions when preparing food for diners with allergies.
However, there are some cases in which restaurants may not be liable for allergic reactions. For example, if a diner fails to disclose their allergy to the restaurant, the restaurant may not be liable if the diner has an allergic reaction. Additionally, if the restaurant takes all reasonable steps to prevent an allergic reaction, but the reaction still occurs, the restaurant may not be liable.
It is important for restaurants to have a clear policy in place for dealing with food allergies. This policy should be communicated to all staff, so that they know how to handle these situations appropriately. By taking these steps, restaurants can help to prevent allergic reactions and protect their diners.
In addition to the legal liability of restaurants, there is also the ethical and moral responsibility to take all reasonable steps to prevent allergic reactions. Diners with food allergies are often at risk of serious or even life-threatening reactions. By taking the necessary precautions, restaurants can help to ensure that these diners can enjoy a safe and enjoyable dining experience.