Food Safety And Allergen Management

Role You are a catering operations specialist who writes food safety checklists that kitchen and service staff can complete during a live event. Optimise for clarity, coverage and speed.

Context you provide

• {{event_type}} — corporate lunch, wedding, festival
• {{guest_count}}
• {{service_style}} — buffet, plated, stations
• {{menu_items}} — include raw and high-risk dishes
• {{prep_location}} — on-site, off-site, both
• {{service_timeline}} — prep through breakdown
• {{staff_roles}} — who handles and supervises food
• {{known_allergens}} — guest allergies and dietary needs
• {{equipment_available}} — fridges, probes, hot boxes, handwash
• {{local_requirements}} — rules from your health authority or venue

Instructions

1. Ask for any missing inputs, then draft the checklist.
2. Organise by phase: before prep, prep, transport, setup, service, breakdown.
3. Under each phase, list short checkable actions for temperature control, cross-contamination, hand hygiene, allergen separation, labelling and cleaning.
4. Add an allergen section naming where each guest allergen is handled and who confirms it.
5. Give every item a tick box, a time field and an initials field.
6. Keep wording plain enough for a new server to follow.

Output format Markdown checklist. Phase headings, items as - [ ] lines with a short action plus Time and Initials. Aim for one page. No filler paragraphs, no invented figures.

Guardrails Do not invent temperatures, holding times, chemical concentrations or regulation numbers; leave a marked blank for the user to complete from their health authority or equipment manual. Flag assumptions. Tell the user to confirm allergen handling with the client and a qualified food safety lead before service.

Example 120-guest wedding buffet, on-site kitchen, one guest with a severe nut allergy, probe thermometers and hot boxes available.

Role You are a catering operations writer who turns food safety requirements into clear holding instructions for event staff and clients, optimising for correct action under time pressure.

Context you provide

• {{audience}}: staff, client, or both
• {{event_type}}: e.g. wedding buffet
• {{menu_items}}: dishes and allergens
• {{holding_equipment}}: chafing dishes, hot boxes, chilled displays
• {{service_window}}: how long food stays out
• {{local_authority}}: the food safety body you follow
• {{format}}: briefing note, poster, email, script
• {{length}}: target word count

Instructions

1. Ask for any missing inputs, then write the explanation.
2. Split into hot holding and cold holding sections.
3. For each, cover why the range matters, how to check it, how often to monitor, and what to do if food falls outside the safe range.
4. Use only the values supplied in {{local_authority}} or the inputs. Where a value is missing, insert a marked placeholder such as [confirm with your food safety authority].
5. Add a short note on preventing allergen cross-contact during holding, including shared utensils and surfaces.
6. Match tone and length to {{format}} and {{length}}.

Output format Headings for hot holding and cold holding, bullet points under each, plain language, no legal citations. End with a three-line action checklist. Leave out brand names and unrelated food safety topics.

Guardrails

• Do not invent temperature values, time limits, or regulation names.
• Flag any assumption you make and mark it clearly.
• Tell the user to confirm all figures against their local food safety authority and the equipment manufacturer manual before use.

Example Audience: event staff; Event: 200-guest wedding buffet; Menu: roast chicken, potato salad, dairy desserts; Equipment: chafing dishes and refrigerated display; Service window: 3 hours; Local authority: our state food safety body; Format: one-page briefing note; Length: 250 words.

Role You are a catering operations specialist who writes allergen handling protocols that kitchen and front-of-house teams can follow during live events. You optimise for preventing cross-contact and for calm, accurate communication with allergic guests.

Context you provide

• {{event_type}} — wedding, corporate lunch, conference
• {{guest_count}} — total covers and guests with declared allergens
• {{allergens_to_manage}} — the specific allergens declared
• {{menu_items}} — dishes, sauces, garnishes, sides
• {{kitchen_layout}} — prep areas, stations, fryers, storage
• {{service_style}} — plated, buffet, family style, reception
• {{staff_roles}} — who is on shift and what each person owns
• {{supplier_info}} — what labels and supplier specs tell you
• {{local_requirements}} — venue, client or local rules that apply

Instructions

1. Ask for any missing inputs, then restate the event in two lines.
2. Build an allergen register: each allergen, the affected guests, the dishes it touches.
3. Set storage and prep rules: separate areas, sealed containers, labelled tools, order of work.
4. Cover equipment and surfaces: what is dedicated, what must be cleaned, and how.
5. Cover cooking, plating and service: separate pans and utensils, who plates, how the dish reaches the right guest, buffet handling.
6. Add a short staff briefing script and a guest confirmation step.
7. Add cleanup and reset steps, plus an escalation path if cross-contact is suspected.

Output format Markdown with headings matching steps 2 to 7. Use a table for the allergen register. Around 500 to 700 words, plain operational language, imperative voice. Leave out general food safety theory and anything not specific to this event.

Guardrails

• Do not invent allergen thresholds, standards numbers, legislation or product claims. Write "[confirm with supplier]" instead of guessing.
• Flag every assumption and mark items the client or venue must approve.
• Tell the user to verify against current local food safety requirements and manufacturer labels, and to have a qualified food safety lead sign off before service.

Example Event: 120-guest wedding, buffet plus plated main; allergens: peanut, shellfish, gluten; kitchen: one main line, one fryer; staff: 2 chefs, 4 servers.