Staff allergen briefing

How it works

1. 1 Add the dishes the floor sells and tap a square for each allergen in them: contains, can be left off, or may contain. If you've made allergen labels, on this device or in your account, bring those dishes in.
2. 2 Before the shift, pick the shift and who's leading, add anything new today, and print the briefing. It leads with what changed since the last one, then the whole menu, the steps for an allergy and lines to sign.
3. 3 When a guest asks, pick their allergies and the menu sorts itself: not in it, in it but it can come off, may contain, and in it to stay.
4. 4 Pass the tablet round. Each person answers five questions from today's menu and signs with their initials, and the next sheet carries their names.

Free. The briefing is worked out and printed from this page, and nothing goes in a link. Signed out, your menu and your team's initials stay on this device only while Remember is on. With a free account they're kept in your account, Today says when the menu has changed since the last briefing, and recipe cards take each dish's allergens.

Good to know

Which allergens are on it?

Health Canada's priority food allergens, as on our allergen labels tool: wheat, gluten, milk, eggs, peanuts, tree nuts, sesame, soy, mustard, fish, crustaceans, molluscs and sulphites. Marking wheat marks gluten too, since wheat has gluten; gluten can still be marked on its own, for barley, rye or oats.

What's the difference between "can be left off" and "may contain"?

Can be left off means the allergen is in one part, like the cheese on a burger, and the kitchen can make it without; say what comes off, and it prints on the sheet. May contain means it could get in on the way, from a shared fryer, a shared board or a supplier's warning. Only your kitchen knows which is which, so the server should still confirm with the kitchen every time.

How does it know what changed?

Printing the briefing, or marking it briefed, takes a picture of the menu. Next time, anything different leads the sheet: a dish added or gone, an allergen now in, or now out. It's the change people miss, a new bun or a new pesto in a dish everyone thinks they know.

Is this enough for training?

It's a shift briefing, not a course. The steps come from Food Allergy Canada's guides for restaurants, and the quiz checks today's menu, not the rules. This is a briefing aid, not food-safety advice: follow your health unit's rules and your own training.