Coombe Yarra Valley (CYV) is committed to providing a safe dining environment for customers with food allergies
.
This
policy
lays
out
the
procedures
in
place
to
ensure
risk
is
minimised
to
customers with
a
food allergy
.
Clear
communication
with
the
customer
is vital
and
our
procedure
includes
a
Food
Allergy
Form
that
provides the option
for
our customers
with
serious
food allergies
to
minimise
the
risk
of
errors
from
verbal
communication
alone.
The
policy
has
been
developed
to outline
a
clear
chain
of
safe
food
production
from
supply
to
the
kitchen,
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.
Customer
Responsibility
All customers with a food allergy
should
advise CYV prior to attending the venue. To ensure clear communication
of
needs
CYV
requests
customers
to
complete
the Food
Allergy
Form
to
be
sent
back
to CYV to be provided to the kitchen.
CYV has developed this Food Allergy Policy and trained the workforce
in accordance with
it to help
minimise
risk,
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.
In
this
case
CYV
will accommodate
the
needs communicated
through
the
booking
process
online
or verbally,
although
customers
accept
in
this situation that the potential for
miscommunication
is increased.
Food
Preparation
Cross
contamination
of
dishes
with
food
allergens
will
be
avoided
Clean
gloves
(preferably
non
latex
gloves)
are
used
when
preparing
food
that
must
be
free
of
a specific allergen
.
When
preparing
allergen
meals,
the
benches
are
sanitised
and
cleaned
between
each
prepping
job.
Completely
clean
work
surfaces,
utensils
and
other
food-contact
items
will
be
maintained
to
prevent cross contamination
.
Food
is
stored
safely
in
labelled
containers
.
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.
