When allergen risk is identified, which sequence of actions is correct?

• A. Notify kitchen and guest, and implement allergen-safe handling.
• B. Notify only the kitchen.
• C. Ignore risk.
• D. Tell the guest to avoid ordering.

Answer: (A)

Managing allergen risk in a dining setting hinges on clear communication and concrete safety steps. When a risk is identified, the best action is to notify both the kitchen and the guest and put allergen-safe handling in place. This means the kitchen can adjust ingredients and preparation methods to prevent cross-contact, while the guest is informed about what’s being done and given safe options. Implementing allergen-safe practices—using clean utensils and surfaces, dedicated equipment if needed, proper labeling, and avoiding cross-contact—helps protect the guest and maintain trust.

Notifying only the kitchen leaves the guest in the dark about safety measures. Ignoring the risk is unsafe and unacceptable. Telling the guest to avoid ordering places the burden on them and doesn’t address how the food will be prepared or offer safer alternatives.