1. Chapter 3 Contamination and Food Allergens

2. 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. 3-3 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

4. 3-4 Review Time for Review