Barry University
VerifiedEach unit must have a trained Food Ingredient Expert available to answer customer questions about food ingredients and allergens. The designated Food Ingredient Expert is the unit manager, the chef, or other supervisor or person in charge.
Each unit must have a trained Food Ingredient Expert available to answer customer questions about food ingredients and allergens. The designated Food Ingredient Expert is the unit manager, the chef, or other supervisor or person in charge.
Nutritional Information Disclaimer: Be aware that we handle and prepare egg, milk, wheat, shellfish, fish, soy, peanut and tree nut products, and other potential allergens in the food production areas of our facility. We attempt to provide nutrition and ingredient information that is as complete as possible. Products may change without our knowledge and menu items are prepared in close proximity to other ingredients that may result in cross-contact with ingredients not listed, including allergens. Guests with food allergies or specific dietary concerns should speak with a manager for individualized assistance.
Nutritional Information Disclaimer: Be aware that we handle and prepare egg, milk, wheat, shellfish, fish, soy, peanut and tree nut products, and other potential allergens in the food production areas of our facility. We attempt to provide nutrition and ingredient information that is as complete as possible. Products may change without our knowledge and menu items are prepared in close proximity to other ingredients that may result in cross-contact with ingredients not listed, including allergens. Guests with food allergies or specific dietary concerns should speak with a manager for individualized assistance.
Food Safety for Staff and Food Allergies and Celiac Disease Training for Chefs and Managers