A guest tells the server they have a severe shellfish allergy. To safely prepare their meal, the kitchen should:
a.Rinse the shellfish off the finished plate, wipe the rim, dry it, and send it out to the table
b.Serve a smaller portion so the guest takes in less of the shellfish protein and reacts less severely
c.Cook the dish to a substantially higher internal temperature, letting heat destroy the allergen protein
d.Use clean and sanitized equipment, utensils, and surfaces, and prevent contact with shellfish
Explanation
Allergen proteins survive heat, so the only reliable control is to prevent contact entirely: wash hands, change gloves, use freshly cleaned and sanitized equipment, utensils, and surfaces, and where possible prepare the dish in a separate area. Rinsing, wiping, and drying the plate still leaves shellfish protein on the plate and in the food. A smaller portion still delivers the allergen, and a trace amount is enough to cause anaphylaxis in a sensitive guest. Cooking hotter destroys pathogens, not allergens, so a higher temperature does nothing for this guest.
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