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Problem
Risks - Food is Served to the Customer From a Bain-Marie by a Server Allergen cross-contact can occur when the same serving utensil is used for multiple items. Other food items in the bain-marie, e.g., when spooning satay sauce over the chicken, the plate must be held directly over the satay sauce, so if a drip or spill should occur, it will fall back into its own food item. The plate must be brought to the satay sauce, not the satay sauce to the plate. Risks can occur when: Allergen foods are placed at the back of the bain-marie, so when spooning drips can fall and cross-contact to the non-allergen food item at the front. Spills are not cleaned Ingredients and allergens within a food item are not known Customers are not heard when they do declare their allergen, so the allergen is not known and potentially served to them When ingredient and allergens are not known by the server. Get the instant assignment help. What are the allergen risks when a server serves food to a customer from a bain-marie?
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