Proper storage, good personal hygiene, and keeping stringent cooking standards are all ways to minimize risk in the kitchen, but there is one other danger of working in a kitchen that can pose an immediate and potentially fatal risk to your guests: allergic reactions.
Unfortunately, for a guest with a severe allergy, no amount of temperature control or sanitization can protect them from an allergen if it accidentally ends up in their meal - but there are always steps you can take to reduce this risk.
In this lesson, Alastair McLeod explains what food allergens are, and how you can prevent cross-contamination in a commercial kitchen.
What you’ll learn
- What allergens are
- Why it’s important to understand and recognize common food allergens
- How to reduce the risk of food allergens in the kitchen
This course is aimed at any hospitality worker who comes into contact with food or customers.
Alastair McLeod is an Australian chef and TV personality who recently founded a catering business with its own product line.