Cross-Contamination & AllergensQuestion 145 of 319
A line cook just plated a peanut sauce dish. The next ticket is for a guest with a peanut allergy. What is the MINIMUM correct action before preparing the allergen-free meal?
a.Wash hands, change gloves, use clean and sanitized utensils, and use a clean prep zone or new cutting board
b.Wipe the cutting board with the same wiping cloth and start cooking
c.Cook the allergen-free meal to 165°F so any peanut residue is destroyed
d.Spray sanitizer on the gloves currently being worn and continue
Explanation
Allergens are PROTEINS — cooking temperature does NOT destroy them. The food handler must wash hands, change gloves, and use clean, sanitized utensils and surfaces (or a dedicated allergen-free zone) so no peanut residue contacts the next meal. Wiping with a reused cloth or spraying sanitizer over dirty gloves still leaves protein residue.
Law Reference: FDA Food Code 2-103.11; FALCPAThis topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
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Related questions on this topic
- Federal law requires that nine major food allergens be declared on packaged food labels. Which item below was added to the official Big 9 list under the FASTER Act effective January 1, 2023?
- A guest tells the server she is allergic to tree nuts. Which of the following does NOT count as a tree nut and is therefore safe for her under that specific allergen?
- Under federal allergen labeling, which pair represents TWO separate Big 9 allergens that must be declared individually?
- Sanitizer alone will not remove allergen residue from a cutting board. What is the most effective cleaning step that physically REMOVES allergen proteins before sanitizing?
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