Demonstrate food handling procedures to prevent cross-contact.

Demonstration should include

• identifying common food allergens
• describing ways to avoid handling food so as to prevent cross-contact with allergens
• listing typical symptoms of an allergic reaction
• explaining the functions of ingredients that are common food allergens
• listing substitute ingredients that do not compromise the integrity of the final product.

Process/Skill Questions:

Thinking

• What are common food allergens?
• How can one decide what ingredient could be substituted for an allergen?

Communication

• How can one tell if a product contains an allergen?
• What document should be examined to determine whether a product contains an allergen?

Leadership

• Who should determine that an ingredient substitution is safe?
• What could happen if one makes an incorrect substitution?

Management

• What steps should be taken if a customer has an allergic reaction?
• How does a food service establishment inform staff and customers of the presence of food allergens?
• How can the food service worker prepare allergen-free food products to meet customers’ needs?