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(Continued from page 1) • Develop detailed lists of ingredients. Even the most allergy-aware chefs admitted that it can be difficult to recall every ingredient in every dish—especially during busy Saturday nights. They advised creating an internal database (such as a detailed spreadsheet) outlining the ingredients— separated out by components— in every dish. That way, the staff can see at-a-glance whether a meal contains certain ingredient. • Avoid cross ...
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