Which two common allergens require attention in Cane's kitchen, and how should cross-contact be prevented?

• A. Gluten (breaded chicken) and eggs/dairy (sauce). Use separate utensils and surfaces, changed gloves, and labeled ingredients.
• B. Nuts and shellfish; use separate stations.
• C. Dairy and soy; avoid cross-contact with gloves.
• D. Gluten only; avoid bread products.

Answer: (A)

The main idea here is how to protect guests with common food allergies by preventing cross-contact in a busy kitchen. Two allergens to watch at Cane's are gluten, which comes from the breaded chicken, and dairy/eggs found in the sauce. To keep these separate from other foods, use dedicated utensils, surfaces, and equipment for allergen-containing items, and switch to clean, fresh gloves whenever you move between these items and others. Label ingredients clearly so staff can quickly identify which products contain gluten or dairy/eggs and avoid mixing them with non-allergen foods. This combination—separate tools and surfaces, changed gloves, and clear labeling—reduces the risk of accidental contamination and helps keep guests safe.