Contamination & AllergensQuestion 352 of 500
A cook says a trace of peanut sauce left in a wok will not matter because the next dish is stir-fried at high heat. Is he right?
a.Yes, heat above 165°F breaks the peanut protein apart
b.No, cooking never destroys the protein that causes allergy
c.Yes, a trace amount is always below the level that causes harm
d.No, but a quick rinse with hot water removes the risk
Explanation
Allergen proteins survive cooking temperatures, so heat is not a control for cross-contact the way it is for bacteria. Even a trace can trigger a severe reaction in a sensitive guest, and rinsing alone does not remove residue, so the wok must be washed, rinsed, and sanitized before the allergen-safe order.
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