A manager is setting up an allergen-safe order. Which practice best prevents allergen cross-contact during preparation?

解析

Preventing cross-contact means washing hands, putting on clean gloves, and using freshly cleaned and sanitized equipment, utensils, and surfaces dedicated to that one order, then running the plate straight to the guest. Frying in oil that held breaded shrimp carries shellfish and wheat protein into the food, and heat does not destroy it. Working on the busiest fry station in the middle of the rush surrounds the order with other allergen-containing foods and airborne flour. Keeping the same gloves transfers allergen protein straight from the previous ticket.