Forms of contamination 2.4
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show | Keep a list of food handlers scheduled at time of incident. Interview staff immediately.
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show | Provide appropriate documentation.
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What's review procedures? | show 🗑
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What characteristic has food allengers? | show 🗑
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What are the allergy's symptoms? | show 🗑
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What are the allergy's reactions? | show 🗑
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show | Milk, eggs, fish, Shellfish (including lobster, shrimp, and crab); wheat, soy, peanuts, Tree nuts, such as almonds, walnuts, and pecans.
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show | Describe the how the dish is prepared, identify ingredients, suggest simple menu items, hand-deliver food to costumer with food allergies.
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show | Avoid cross contact: DO NOT cook different types of food in the same flyer oil. DO NOT put food on surfaces that have touched allengers.
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What's one of the requirement of avoid cross contact too? | show 🗑
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