How should a customer with a food allergy be served?

The correct approach for serving a customer with a food allergy is to ensure there is no cross-contact with allergens. This means taking specific precautions to prevent allergen-containing food from coming into contact with food intended for the customer with an allergy. Cross-contact can occur through shared utensils, cooking surfaces, or even during storage, which can pose a serious risk to those with food allergies.

This practice not only demonstrates a commitment to food safety but also helps to build trust with customers who may have had negative experiences elsewhere due to potential allergen exposure.

Providing special utensils, although it may seem helpful, does not address the broader issue of cross-contact throughout food preparation and serving processes. Offering a full menu to the customer is standard practice, but without ensuring that items are free from allergens, it could mislead them about what is actually safe for consumption. Charging a special fee does not relate to food safety practices and could be viewed as unfair or discriminatory towards customers with dietary restrictions. By focusing on preventing cross-contact, establishments can create a safer dining experience for all customers, particularly those with food allergies.