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Question # 13

Which serving practice reduces the risk of allergen exposure?

Options:

A.

Using the same fryer for French fries and breaded shrimp

B.

Labeling menu items with common allergens

C.

Serving allergen-free meals on plates previously used for other foods

D.

Using the same spatula for all grilled items

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ServSafe Overview

Name ServSafe
Code ServSafe
Vendor Graduate and Professional School
Certification National Restaurant Association

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