Allergen cross-contact handling

Applies to: any order flagged with an allergen requirement (e.g. nuts, dairy, gluten, soy) on the ticket or communicated verbally by the guest.

1. Confirm the specific allergen and any cross-contact concern directly from the ticket or with the guest before touching any ingredient.
2. Confirmed on the ticket or verbally — never inferred from memory or assumption.
3. Wash hands and put on fresh gloves, then clear the workstation of any open allergen-containing ingredients or containers.
4. A clear surface, not just clean hands — cross-contact happens through the counter and utensils as often as through hands.
5. Use dedicated equipment where it exists (separate blender jar or blade, steam wand, scoop, cutting board); if only shared equipment is available, fully wash and sanitize it first — a quick rinse is not sufficient.
6. Full wash with detergent and sanitizer, then air-dry or towel-dry with a clean cloth — not a rinse under running water alone.
7. Draw ingredients from sealed or first-use containers rather than shared bulk containers that may carry cross-contact from other orders' utensils.
8. A shared scoop or spoon left in a bulk bin is a common, easy-to-miss cross-contact source.
9. If the item cannot be made safely allergen-free with the equipment and ingredients on hand, say so clearly to the guest and front-of-house rather than substituting or guessing.
10. A clear no is always safer than an uncertain yes on an allergen order.
11. Label or flag the finished drink or item clearly for its allergen status before it leaves the station.
12. A verbal heads-up to whoever expedites or serves it, plus a visible marker on the ticket or cup.