Fujairah Rotana Resort & Spa has launched an exclusive new food allergy training programme in response to a growing demand for special food requirements from guests, explained executive chef Mauro Seu.
“Food allergies are becoming more common and we receive specific requests from guests almost on a daily basis,” he said.
Chefs around the region needed to respond to this trend by implementing allergy safety systems explained regional director, GCC, Middle East & Africa, JohnsonDiversey Consulting, Abdul Rashid.
“Chefs are ideally placed to monitor not only the risks of physical, biological and chemical contamination in the outlets they work in, but also the risks that could be faced by allergic customers,” he said.
All foodservice and housekeeping staff at the Fujairah Rotana will receive food allergy training on a daily basis, conducted by Seu and F&B manager Nicola Zamboni.
“For a chef, learning about food allergies is a very special element of training and it’s important that the whole team understands the seriousness of this subject,” he said.
“Communication is the key and every person in the chain, including restaurant, room service and buffet staff need to know how to deal with special requirements accordingly.”
The programme would give insight into the most common food allergies such as nuts, flour, beans and shellfish explained Seu.
“It will be conducted via a series of visual presentations and we will test all staff to ensure they understand each aspect of the programme.
“The real challenge is emphasising the importance of dealing with allergies because in some instances, a reaction can be fatal.”
With severe allergic reactions to various foodstuffs becoming more common globally, all kitchen and waiting staff needed to know what to do in the case of an emergency of this kind according to JohnsonDiversey Consulting’s Rashid.
“Deaths from food-related anaphylaxis are increasing and the number of near misses – when the allergy sufferer is given a life-saving shot of adrenaline in time – is greater.
“With the introduction of regular checks and reviews, the dangers faced by allergy sufferers when eating out can be significantly reduced.”
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