Who is responsible for establishing food allergy procedures at a food service establishment?

The manager plays a crucial role in establishing food allergy procedures at a food service establishment. This responsibility includes creating comprehensive policies that ensure the safety of customers with food allergies. The manager is tasked with overseeing the development and implementation of procedures that staff must follow to handle food allergens correctly.

This involves training employees, ensuring proper labeling and communication of allergenic ingredients, and establishing protocols for preventing cross-contamination during food preparation and service. Additionally, the manager acts as a key point of contact for customers with food allergy inquiries, ensuring that the staff understands the importance of these procedures in providing safe dining experiences.

While other roles, such as the head chef, servers, or health inspectors, may contribute to food safety and allergen management, the manager is ultimately responsible for the overarching policies and procedures that govern food allergy management in the establishment.