Heated Allergens and Induction of Tolerance in Food Allergic Children
Chapter 3 Contamination and Food Allergens. 3-2 Preventing Allergic Reactions Service Staff Tell...
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Chapter 3 Contamination and Food Allergens
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Transcript of Chapter 3 Contamination and Food Allergens. 3-2 Preventing Allergic Reactions Service Staff Tell...
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
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