Dealing With Allergies & Special Requests

About This Course

In the kitchen, attention to detail can mean the difference between a safe meal and a serious mistake. Understanding allergies, intolerances, and guest dietary requests isn’t just part of the job—it’s a responsibility that reflects professionalism, teamwork, and care.

In this course, you will learn:

• The difference between allergies, intolerances, and preferences—and why it matters

• What the 14 main allergens are and how to recognise where they might be hiding

• How to prevent cross-contact and prepare allergy-safe dishes consistently

• Why communication between FOH and BOH is essential for guest safety

• How to use tools, labels, and station set-up to support allergen management

• What final checks must happen before a dish leaves the pass

• How to take responsibility, speak up, and stay sharp during service

Each chapter includes a short quiz, with a final assessment at the end of the course. Successful completion earns a certificate in “Dealing With Allergies & Special Requests In The Kitchen.”

Course Curriculum

7 Chapters

Chapter 1 – Understanding Food Allergies, Intolerances, and Dietary Requests -

Explains the difference between allergies, intolerances, and preferences. Highlights why allergies can be life threatening and why accurate handling is essential in hospitality.

Chapter 2 – The 14 Allergens You Need to Know -

Introduces the 14 legally recognised allergens, where they are commonly found, and why every team member must know them to keep guests safe.

Chapter 3 – Cross Contact Risks and Safe Kitchen Habits -

Covers how allergens spread through equipment, surfaces, utensils, and hands. Teaches safe habits such as sanitising, using clean tools, and separating allergen free prep areas.

Chapter 4 – Communicating Special Requests with Clarity -

Explains how to take allergy orders clearly, repeat them back, label them correctly, and ensure communication between FOH and BOH is exact, not assumed.

Chapter 5 – Allergy Safe Service and Preparation Standards -

Covers strict preparation rules for allergen free dishes, including separate utensils, clean pans, sealed ingredients, correct plating, and safe handovers to service staff.

Chapter 6 – Staying Informed and Ready -

Encourages continuous learning, checking labels, updating allergen charts, and staying alert to recipe changes or new menu items that may introduce risks.

Chapter 7 – Conclusion and Key Takeaways -

Summarises the responsibility of every staff member to prevent cross contact, communicate clearly, and follow strict procedures to protect guests with allergies.