Contamination & HygieneQuestion 104 of 240
A guest with a shellfish allergy orders a pasta dish. The kitchen cooks the pasta in the same water previously used to boil shrimp. What is the risk?
a.No risk, because the shrimp were removed
b.No risk, because boiling destroys allergens
c.Only a physical hazard
d.Allergen cross-contact — shrimp protein remains in the water and can cause a reaction
Explanation
Boiling does not destroy allergen proteins, so pasta cooked in shrimp water carries shellfish allergen and can trigger a severe reaction. For an allergen order, fresh water, clean pots, and clean utensils must be used. Removing the visible shrimp does not remove the dissolved protein.
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