Coombe Yarra Valley (CYV) is committed to providing a safe dining environment for customers with food allergies.
Thispolicylaysouttheproceduresinplacetoensureriskisminimisedtocustomers withafood allergy.
Clearcommunicationwiththecustomeris vitalandour procedureincludesaFoodAllergyFormthat provides the option for our customers with serious food allergiestominimisetheriskoferrorsfromverbalcommunication alone.
Thepolicyhasbeendevelopedto outlineaclearchainofsafefoodproductionfromsupplytothekitchen,to delivery to the table with a checking process to confirm the correct meal has been delivered to the correct person with the food allergy.
CustomerResponsibility
All customers with a food allergy should advise CYV prior to attending the venue. To ensure clear communicationofneedsCYVrequestscustomerstocompletethe FoodAllergyFormtobesentbackto CYV to be provided to the kitchen.
CYV has developed this Food Allergy Policy and trained the workforce in accordance with it to help minimiserisk, but we cannot provide an allergen-free environment.
Customers may decide that their allergy's seriousness does not warrant advising CYV prior to their dining date and that there is no need to complete an Allergy Form.InthiscaseCYVwill accommodatetheneeds communicatedthroughthebookingprocessonlineor verbally,althoughcustomersacceptinthis situation that the potential for miscommunication is increased.
FoodPreparation
Crosscontaminationofdisheswithfoodallergenswillbeavoided
Cleangloves(preferablynonlatexgloves)areusedwhenpreparingfoodthatmustbefreeofa specific allergen.
Whenpreparingallergenmeals,thebenchesaresanitisedandcleanedbetweeneachpreppingjob.
Completelycleanworksurfaces,utensilsandotherfood-contactitemswillbemaintainedtoprevent cross contamination.
Foodis storedsafelyinlabelledcontainers.
An EpiPen should be carried by all customers with severe anaphylaxis.
A EpiPen is also available with the defibrillator in the bar area. The EpiPen can be administrated by the person having an allergic reaction or by a staff members or guest. No training is required to administrate an adrenaline autoinjector.
General Kitchen Practices
The CYV kitchen does not use any peanut oils anywhere in the cooking process.
All CYV kitchen employees have received appropriate Food handling training and follow appropriate food safety practices.
Benches are sanitised between the prepping of every dish and between each service period.
Staff use appropriate colour coded chopping board, wash their hands between prepping of dishes and between service periods.
Cooking equipment and knives are changed and cleaned between prepping different dishes and service periods.
All ingredients are stored individually and labelled.
