A guest tells the server they have a severe shellfish allergy. To safely prepare their meal, the kitchen should:

解析

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.