How to Prevent Allergic Reactions: Kitchen Staff

1. **Understand Common Allergens:**
- Familiarize yourself with the most common food allergens such as peanuts, tree nuts, milk, eggs, wheat, soy, fish, and shellfish.

2. **Avoid Cross-Contamination:**
- Use separate utensils and equipment for allergen-free dishes.
- Clean surfaces thoroughly before preparing allergen-free meals.
- Store allergenic foods separately from non-allergenic foods.

3. **Label Ingredients Clearly:**
- Ensure all ingredients are clearly labeled.
- Double-check labels for hidden allergens.

4. **Train Staff Regularly:**
- Provide regular training on allergen management and food safety protocols.
- Make sure all staff understand the importance of preventing cross-contact.

5. **Communicate with Customers:**
- Ask customers about their allergies when taking orders.
- Clearly mark menu items that contain common allergens.

6. **Have an Emergency Plan:**
- Be prepared to handle an allergic reaction by having an emergency plan in place.
- Ensure that staff know how to use an epinephrine auto-injector if needed.

By following these guidelines, kitchen staff can help prevent allergic reactions and ensure the safety of all customers.