What should you do to prevent cross-contact for guests with nut allergies on the menu?

• A. Use separate prep surfaces and utensils, clearly label nut-containing items, and clean and sanitize between preparations; inform kitchen.
• B. Only inform the customer that nothing is nut-free.
• C. Cross-contact is allowed if the guest is not allergic.
• D. Remove all nut-containing dishes from the menu.

Answer: (A)

Preventing cross-contact depends on controlling every point where a nut allergen could transfer to foods labeled as nut-free. Using separate prep surfaces and utensils keeps nut-containing ingredients from touching foods that should be free of nuts. Clearly labeling nut-containing items raises awareness for both kitchen staff and servers, so they can take extra precautions and avoid mixing equipment or ingredients. Cleaning and sanitizing between preparations removes any nut residues from surfaces and tools, reducing the chance of accidental transfer. Informing the kitchen ensures the entire team coordinates on which items require special handling, so precautions aren’t skipped.

The other options fall short: saying nothing is nut-free isn’t safe and misses the goal of offering nut-free options; allowing cross-contact if the guest isn’t allergic is unsafe; removing all nut-containing dishes from the menu is impractical and doesn’t teach or enforce proper prevention.