Under California Retail Food Code §114091, a customer with a documented severe peanut allergy orders a stir-fry. What is the MINIMUM set of allergen cross-contact controls the kitchen must apply?
Explanation
California Retail Food Code HSC §114091 (and §114089 on food protection) requires food employees to protect food from contamination, and FDA guidance on the 9 Major Food Allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, sesame) extends this to cross-CONTACT prevention. Unlike pathogens, allergens are PROTEINS — cooking does NOT destroy them, so even microgram quantities transferred via a shared pan, tong, oil, or wiping cloth can trigger anaphylaxis. Compliant practice requires: (1) hand and forearm wash, (2) clean apron, (3) freshly cleaned and sanitized utensils, pans, and boards, (4) separation in space (dedicated prep area) or time (clean station between orders), and (5) ingredient verification including hidden sources such as peanut oil and shared fryer oil. Option B is dangerously wrong — cooking does not destroy allergen proteins. Option C shifts liability to the customer and does not prevent the reaction. Option D leaves contaminated cookware in use; gloves on dirty surfaces do not help. Severe peanut allergy is a top cause of food-allergy fatalities and is treated as a special-order critical control.
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