Produce food products to meet customers' dietary requirements.

Production should include

• following guidelines from various health organizations
• following dietary guidelines related to special diets (e.g., addressing allergies, religion, or health needs)
• using up-to-date and reliable online resources for information about dietary requirements.

Process/Skill Questions:

Thinking

• How do dietary requirements and allergies affect food preparation?
• What foods and ingredients are most associated with food allergies?

Communication

• Why is it important for all food service employees to know about dietary requirements?
• How could the food service facility alert customers to ingredients that may cause allergic reactions?

Leadership

• What steps can be taken to ensure all employees are aware of customers' dietary requirements?
• How can resources be used to train employees about dietary restrictions?

Management

• Who is responsible for ensuring that dietary requirements are met?
• What are the possible consequences of noncompliance with dietary requirements?