A busy kitchen wants to reduce allergen cross-contact. Which system helps servers and cooks flag allergen orders clearly?
a.Keeping the allergen details at the host stand and off the printed ticket so the line cooks are not slowed down during a dinner rush
b.Using a clear communication system such as allergen flags, special tickets, or verbal confirmation from front to back of house
c.Letting each individual cook decide how to handle an allergen order, unsupervised, because whoever plates the dish understands its recipe
d.Firing every allergen order last so the plate leaves the pass after the rest of the table has already been served
Explanation
A clear communication system, such as marked tickets, allergen flags, or verbal confirmation between servers and kitchen, ensures everyone knows an order must be allergen-safe. Keeping the detail at the host stand means the cook never learns of it, leaving it to each cook's judgment produces a different procedure on every station, and firing the order last flags nothing to anyone who touches the plate.
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