If a customer has a spice intolerance or allergy, what steps should you take to avoid cross-contact?

• A. Offer spicy alternatives
• B. Refuse service
• C. Check ingredients but do not offer alternatives
• D. Check ingredients to avoid cross-contact and offer non-spicy options

Answer: (D)

Preventing cross-contact comes down to knowing what’s in each item and making sure the prep process doesn’t transfer spice or allergens to the customer’s food. The best approach is to check ingredients to avoid cross-contact and offer non-spicy options. That means verifying every component of the dish, identifying any spices or potential allergens, and using clean utensils, separate prep surfaces, or dedicated ingredients when needed so nothing risky comes into contact with the customer’s meal. Then provide safe, non-spicy choices so the guest can eat safely without compromising flavor.

Offering spicy alternatives can still risk cross-contact or mislead about safety; refusing service is not customer-friendly; and simply checking ingredients without offering safe options may leave the guest with no suitable choice.