Food Allergies

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Food Allergies
Susie Cakes is an all American cake shop located in southern California. While working at Susie Cakes I have had the opportunity to observe everything being the new girl, everything that I am going to be learning will come from observing or being taught by a higher positioned person. Susie Cakes takes food allergies very seriously as should any baking establishment should. Every dessert item Susie Cakes offers whether it be a cake, cupcake, cookie, pie or other dessert is baked fresh and from scratch. The ingredients they use are high quality or all natural. They like to call it the ingredients “your grandmother” would have used. They try to relate to your heritage and make you feel like its just another day with your grandma …show more content…
This being said the eight basic food allergies are milk, eggs, tree nuts, peanuts, wheat, soy, fish, and shellfish. Six out of the eight basic allergies are contained in some items that Susie Cakes offers, that is vital for them to take extra care when dealing with food allergies. Susie Cakes has three items that is made without flour which are vanilla pudding, flourless peanut butter cookies and their flourless chocolate cupcake. Susie Cakes do not provide different baking equipment when using peanut butter, walnuts, pecans or any type of nut. All the items that Susie Cakes sells contains some type of dairy product in it. No one wants a mishap when dealing with food allergies because that is just not a mistake someone made but it could end someone’s life. They state in their that customers aware of their food allergies should be aware of the risk they are taking when purchasing some items at Susie Cakes. In the handbook they state “By placing an order and making payment for your order, you agree that the Company will not be liable for any adverse reactions to its foods consumed or to items that may come in contact with its foods during the course of preparation and delivery or …show more content…
At first every time someone ordered something I would ask if they had any food allergies just to make sure and double check, no need someone getting hurt or sick. I then would under each dessert tag list possible allergies associated with that dessert. This ensures there will be no miscommunication from the employee to the customer, it will just be simple and clear. I think a big part of cross contamination is the miscommunication between the customer and employee, some how by the time it get back to the kitchen with the list of the allergies something is switched around or forgotten. People need to take food allergies extremely seriously because it wont just hurt the person in the end it will hurt your business as
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