17 · Practical cases

17. Practical cases

Case 1 · Supplier change

A restaurant changes the brand of a sauce. Although the commercial name is the same, the composition may be different.

Training solution: check the new label or technical specification and update the dish information before using the new product.

Case 2 · Shared fryer

A product containing an allergen is prepared in a fryer that is also used for another product offered to an allergic customer.

Training solution: assess the cross-contamination risk and establish a procedure to control it. If absence of the allergen cannot be guaranteed, it must not be claimed.

Case 3 · Customer asks about a sauce

The worker does not remember whether the sauce contains mustard.

Training solution: do not answer from memory. Check the documentation and communicate only verified information.

Case 4 · Online order

A customer places a food order remotely and needs to know the allergens.

Training solution: have the applicable information available before the purchase is completed and provide it according to distance-selling requirements.