15 · Staff training and responsibilities

15. Staff training and responsibilities

Everyone involved in handling, preparing, producing, serving or selling food must know the allergen control procedure applicable to their role.

• Know the 14 allergen groups.
• Know the establishment's recipes and products.
• Know where to find the relevant information.
• Do not improvise answers.
• Apply hygiene and cross-contamination prevention measures.
• Immediately report ingredient changes or incidents.