date:Apr 28, 2017
Administration Food Code (5), which provides the basis for state and local codes that regulate retail food service, recommends that the person-in-charge (i.e., the manager) be knowledgeable about food allergies. Managers are also responsible for ensuring that employees are properly trained in food safety, including food allergy awareness.
While all of the data is concerning, dedicated equipment for preparing allergen-free food can reduce the risk for cross-contact, although these recommendation