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The prevalence of and awareness about different types of food allergies is a growing concern in food service today. Consumers rely on food service professionals to be aware of different types of allergens and to help keep them safe. One specific item is an allergy to tree-nuts.
1. Explain what an allergy is and name types of allergies.
2. Identify procedures should be enacted to minimize harm from allergies.
3. Name at least 2 products that can be used to replace allergens.
4. Describe responsibilities food service operations have to provide different options for their customers in regard to allergies and explain why.
5. Provide at least one example of a food service operation's strategy related to allergies.
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