SAFE+ ASSESSMENT

1

What type of hotel do you operate?* This field is required.

4-star

5-star

Boutique

2

How many rooms do you operate?* This field is required.

<40

40-79

80-100

100+

3

Does your hotel offer a daily breakfast buffet?* This field is required.

Yes, full buffet

Yes, hybrid buffet + à la carte

No

4

Who is currently responsible for allergen communication at breakfast?

F&B Manager

Executive Chef

Breakfast Supervisor

Reception Staff

Unclear ownership

No dedicated person

5

When a guest asks which buffet item contains Gluten, how confident is your team in giving a correct and consistent answer?* This field is required.

Depends on who's working

Often unsure

Sometimes unsure

Mostly confident

Very confident

6

Which of the following GLUTEN-RISK situations apply to your buffet?* This field is required.select what applies

Shared tongs for gluten & gluten-free items

Cereals placed close together

Bread crumbs near spreads

Gluten-free items placed next to regular items

Staff is unaware that oats often contain gluten

None of the above

7

Can your team correctly distinguish the difference between nuts and peanuts?* This field is required.

No, unsure

Sometimes

Mostly

Yes, always

8

Which nut/peanut risks apply to your buffet?* This field is required.Select all that applies

Muesli containing nuts refilled into containers

Spreads containing nuts

Pastries with almonds or hazelnuts unlabelled

Nut-containing granola near dairy or fruit stations

Staff unclear about hidden nut ingredients

None of the above

9

When guests ask about lactose-free vs. dairy-free, how accurate is your team’s understanding?* This field is required.

Very accurate

Mostly accurate

Sometimes confused

Often confused

Not trained on this difference

10

Can your team correctly identify all buffet items containing egg (including mayonnaise-based items, baked goods, dressings)?* This field is required.

Yes

Mostly

Partially

No

11

Which of the following SOY sources does your team know about?* This field is required.

Margarine / spreads

Bread

Sausages / processed meats

Cereals

Chocolate

None / unsure

12

How consistent is your breakfast offering between shifts?* This field is required.

Very consistent

Mostly consistent

Variable

Depends heavily on who is working

13

How often are serving utensils replaced to avoid cross-contact?* This field is required.

After each major refill

Once per service

Only when dirty

Only when reminded

Not part of the workflow

14

How clear is your allergen information for guests at the buffet?* This field is required.

Very clear

Clear

Needs improvement

Not present

15

In the past 12 months, which of these occurred?* This field is required.select all that apply

Guests requested allergen info and staff hesitated

Staff gave conflicting answers

A guest corrected a staff member

A review mentioned allergens negatively

A guest avoided the buffet due to uncertainty

None of these

16

Lactose-free products are always safe for guests with a cow’s milk allergy.* This field is required.

TRUEFALSE

17

Peanuts are classified as tree nuts* This field is required.

TRUEFALSE

18

Gluten are not removed from oats when heated* This field is required.

TRUEFALSE

19

What is the main reason you’re considering SAFE+?* This field is required.

Improve guest reviews

Reduce operational risk

Improve team confidence

Attract more allergy-sensitive guests

I'm not considering SAFE+

20

SAFE+ works with a limited number of premium hotels each quarter.In your own words.

21

Name

First Name

Last Name

22

Email

example@example.com

23

Phone Number

Please enter a valid phone number.

24

CONTACT DETAILSThis is the final card

First Name

Last Name

Your roll

Please enter your phone

Please enter your work email

Hotel website