How should you handle allergy information when a guest has a nut allergy?

• A. Tell the guest to avoid the dish.
• B. Ignore the allergy.
• C. Label nut-containing items.
• D. Clearly communicate the allergy to the kitchen, label nut-containing items, and ensure separate prep surfaces and proper sanitation.

Answer: (D)

Handling a guest with a nut allergy requires proactive allergen management. The warehouse of actions should start with clearly communicating the allergy to the kitchen so everyone knows to avoid cross-contact and to verify ingredients and preparation methods. Labeling nut-containing items helps staff and servers identify sources quickly, and establishing separate prep surfaces with proper sanitation creates physical barriers that prevent cross-contamination, which is crucial because even trace amounts can trigger reactions for some guests. Together, these measures reduce the risk and protect the guest.

Telling the guest to avoid the dish places the burden on them instead of preventing the risk in the kitchen. Ignoring the allergy is dangerous and unacceptable. Labeling alone helps but isn’t enough without separate prep areas and thorough sanitation, since cross-contact can still occur if utensils, surfaces, or equipment are shared.