According to the sanitary laws, the restaurant owners might give a special attention to cleanliness about shrimps, shellfishes and other crustacean. Cross contamination of food is forbidden. Allergic reactions to those dishes are really serious. And in the kitchen they should use a separate section for treating, cleaning, storing and cooking them. Another point is that the kitchens staff must wash carefully their hands and all the material used while preparing the crustaceous dishes.
Using the same pans, spoons, blenders and other devices may cause to strike an allergic reaction of a client. It’s not worthy to take out from a dish the shrimp sauce, or the shrimps from the Chinese rice. Their allergens stay in the dish. In self-services, the dishes must have separate spoons, although some clients may mixture them. Some reactions may be fatal, by anaphylactic immediate reactions and they may represent a real disaster for the establishment.
Restaurants are not hospitals, and are not prepared to have epinephrine, oxygen and all the apparatus to save some allergic one. So, the restaurant owners and their employees must be alert to contamination of food with crustacean allergens and a sudden client complaint about tingling sensations of the tongue, swelling of the throat … In this case, call the ambulance: it is the wisiest to do.
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