Question

question 3
what can kitchen staff do to prevent guests from having an allergic reaction?
cook all fried foods in the same fryers.
check recipes and ingredient labels for allergens.
use the same cooking utensils to handle all food.
wash hands after preparing food for guests with allergies.

Explanation:

• Cook all fried foods in the same fryers: This can lead to cross - contamination. For example, if one food item has an allergen (like peanuts) and is fried in a fryer, then other foods fried in the same fryer may also contain trace amounts of the allergen.
• Check recipes and ingredient labels for allergens: This is a proactive measure. By knowing what allergens are present in ingredients, kitchen staff can avoid using them in dishes for guests with specific allergies.
• Use the same cooking utensils to handle all food: Similar to the fryer example, this can cause cross - contamination. If a utensil is used for a food with an allergen and then used for another food without proper cleaning, the allergen can be transferred.
• Wash hands after preparing food for guests with allergies: This is the wrong order. Hands should be washed before preparing food for guests with allergies to prevent any pre - existing allergens on the hands (from other tasks) from getting into the food.

Answer:

Check recipes and ingredient labels for allergens.