When should employees be trained on allergens?

Employees should be trained on allergens during their initial training and whenever new allergens are introduced to ensure they are knowledgeable about the potential risks associated with food allergens. This approach is crucial because employees are on the front lines of food preparation and customer service, and they need to be aware of allergens that may affect customers with food sensitivities or allergies.

Training at the start of employment establishes a strong foundation of knowledge regarding allergen awareness and safe food handling practices. Additionally, as new allergens or menu items that could contain allergens are introduced, it is vital for employees to be updated on these changes. This ongoing education helps to minimize the risk of cross-contamination and ensures that staff can accurately inform customers about allergenic ingredients, promoting a safer dining experience.

Training solely during performance reviews or in response to customer complaints would not provide adequate preparation or proactive measures, leaving potential health risks unaddressed. Therefore, regular and structured training on allergens is essential for maintaining food safety standards and safeguarding customer health.