Metz Culinary Management prioritizes food safety with new allergy safeguard program

Metz Culinary Management wants to ensure that all diners, regardless of allergies or dietary restrictions, have a safe dining experience at its operations. Recognizing the key components of food safety training, education on food allergies and super clear customer-facing communication, the foodservice management company recently launched Allergy 411, a five-point allergy safeguard program.

Food safety remains a priority for onsite foodservice, and as food allergies don't seem to be going away, programs like this can literally be lifesavers and an everyday reassurance for all customers. According to Food Allergy Research and Education, one in 10 adults and one in 13 children have a food allergy.

As a response for this growing need for allergen-free food, Metz now uses its Allergy 411 program, which implements safety measures throughout the different aspects of food service.

“Through Allergy 411, Metz is addressing one of the most pressing issues in food service today,” said Greg Polk, chief operating officer at Metz Culinary Management, in a statement. “This comprehensive approach empowers our staff and provides our guests with the confidence that their safety is our top priority.”

An allergen-free build-your-own stir-fry bowl.

The first component of Allergy 411 is comprehensive staff training and education. The company requires all employees to complete AllerTrain, a course about FDA food safety standards. Staff members are also regularly quizzed on allergy related topics during daily team huddles.

The second component is following safe food handling procedures to prevent cross-contact. These safe food handling practices are a priority for all staff, from food prep to service.

The next aspect of the program is open guest communication regarding allergens. The dining team follows a communication initiative dubbed, “Allergy 411, ask us,” which encourages diners to ask any staff member about allergen content. In addition, information about allergens is available through mobile-friendly menus.

And another component of the Allergy 411 program is clearly identifying allergen content in menu descriptions. This allows diners to make informed choices and reinforces their trust in the safety of the meal, said Metz.

The last aspect of the program is offering dedicated allergen-free dining stations. Metz college and university partners can feature Pure + Simple, allergen-free dining stations that allow for customizable meals. And at locations where space is more limited, allergen-free options are incorporated into existing menus.