RaRa Ramen - FOH Allergen Safety Training

Welcome to Your Allergen Training

As front-of-house staff at RaRa Ramen, you are the first and last line of defence in allergen safety. You take the order, communicate with the kitchen, and deliver the dish. If the information breaks down at any point, a guest's life could be at risk.

Why This Matters Food allergy affects 1 in 10 babies, 1 in 20 children, and 1 in 50 adults in Australia. Most deaths from food allergies happen outside the home — in food service businesses like ours. Your role is critical.

By completing this course, you will be able to:

Understand your legal duty of care as FOH staff
Recognise the signs of allergic reactions and anaphylaxis
Identify key allergens on the RaRa Ramen menu
Follow the 10-step allergy procedure confidently
Prevent cross-contamination during service
Respond to an anaphylaxis emergency

Course Structure

This training consists of 6 concise modules, each with reading material, interactive flashcards, and a quiz. Complete all modules to finish your allergen safety training.

0% Complete

#	Module	Est. Time	Link
1	Duty of Care & Responsibility	10 min	Start
2	Understanding Reactions	10 min	Start
3	Key Allergens at RaRa	15 min	Start
4	Allergy Procedure (10 Steps)	15 min	Start
5	Cross-Contamination Prevention	10 min	Start
6	Emergency Response	10 min	Start

Who Must Complete This Training?

All front-of-house staff (servers, counter staff, runners, hosts)
All managers and supervisors
Any new FOH team member before their first shift

Refresher Training All staff must complete refresher training annually, or whenever there is a menu change, new ingredient, or allergen-related incident.

Quick Reference: The 10-Step Allergy Procedure

This is the core of your allergen safety training. You'll learn it in detail in Module 4, but here's a preview:

1

Ask: "Do you have any allergies?"

2

Check the allergy matrix

3

Enter allergen notes (+ severity) on ALL dishes

4

Speak to chef if unclear or complex

5

Red card stand at the table

6

QR orders: pass person places red card

7

Chef's red card on the tray

8

Verbal handoff at the pass

9

Confirm with the guest on delivery

10

Return both red cards to the pass

Also Available

The Kitchen Staff Allergen Safety Training covers allergen management from the kitchen perspective, including cross-contamination prevention during food preparation, cleaning protocols, and standardised recipes.

Kitchen Staff Training →