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Food
Handler Certification Program |
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- keep an accurate list of all ingredients that are put into food
- keep ingredient lists from packages of all prepackaged food
Ingredient lists should be provided to the customers upon request.
- if you are not sure of the food's ingredients, tell the customer that you are not sure
- do not cross-contaminate food
Cross-contamination could result in an allergen being served to the customer without realizing
it. Refer to Cross-Contamination Section for details. A very small amount of allergen could
be dangerous.
- do not use those food items that can cause
allergic reactions
Where possible, substitute with food that is less likely to cause an allergic reaction. An
example is substituting vegetable oil for peanut oil.
- call 911 if a customer is having a severe allergic reaction
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