When a customer explains that they have a food allergy, intolerance or that they are coeliac and they ask if a food is suitable for them, you need to consider the following questions:

• Could the food have been in contact with equipment such as spoons, mixers etc. that have not been washed properly?
• Could the food have been in contact with the allergen or food containing the allergen (e.g through shared preparation areas or in oil that has been used to cook other food)?
• Could the food have been in contact with the allergen on someone’s hands?

Once you have this information, you should give it to the customer who must make the final decision as to whether or not the food is suitable for them. Remember, if you are not sure about any of the ingredients, or if there is any doubt about cross-contamination, tell the customer.