A restaurant offers a peanut-free dessert. To truly keep it safe for allergic guests, the operation must also control:
Explanation
A peanut-free claim only holds if the operation controls both hidden peanut ingredients (peanut oil, peanut flour, sauces and coatings that contain them) and cross-contact from shared fryers, mixers, utensils, prep surfaces, and gloves. A trace amount transferred from shared equipment is enough to cause a reaction, so checking whether peanut pieces are visible tells you nothing. Menu wording is a claim, not a control, and it is exactly what has to be earned. Reading supplier labels is one necessary step but stops at the ingredients and does nothing about what happens on the prep line.
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