Chapter 3Contamination and Food Allergens

3-2

Preventing Allergic Reactions

Service Staff Tell customers how the dish is prepared

Identify secret ingredients that include the allergen

Suggest simple menu items

3-3

Preventing Allergic Reactions

Kitchen Staff Don’t cook different types of food in the same fryer

Don’t put food on surfaces that have touched allergens

Wash, rinse, and sanitize cookware, utensils, and equipment before prepping food

Wash hands and change gloves before prepping food

Assign specific equipment for prepping food for customers with allergies

3-4

Review

Time for Review