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Lesson details
Proper storage, good personal hygiene, and keeping stringent cooking standards are all ways to minimize risk in the kitchen, but there is one other danger of working in a kitchen that can pose an immediate and potentially fatal risk to your guests: allergic reactions.
Unfortunately, for a guest with a severe allergy, no amount of temperature control or sanitization can protect them from an allergen if it accidentally ends up in their meal - but there are always steps you can take to reduce this risk.
In this lesson, Alastair McLeod explains what food allergens are, and how you can prevent cross-contamination in a commercial kitchen.
What you'll learn in the Common food allergens lesson
- What allergens are
- Why it's important to understand and recognize common food allergens
- How to reduce the risk of food allergens in the kitchen
Instructor
