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Actively Managing Controls in a Food Establishment · Develop a food allergen plan (2)

A customer states a severe peanut allergy. The kitchen has peanut oil in a shared fryer. What is the correct response?

A Tell the customer the dish cannot be prepared safely in this kitchen B Serve it with a verbal warning that the kitchen handles peanut products C Serve the dish, since frying at high temperature destroys the allergen protein D Serve it after changing the fryer oil and wiping down the surrounding area

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