The order of operations
The single worst answer is to decide on your own that a dish is probably fine. Allergen requests move up the chain because the person who knows what's actually in the sauce is usually not the person taking the order.
Pass the request to the kitchen and your supervisor immediately, and make sure it is recorded on the docket rather than mentioned in passing. Then the ingredients get checked — every component including sauces, dressings, oils, garnishes and anything pre-made or bought in, because peanut turns up in satay, some curry pastes, some baked goods and some oils.
- Tell the supervisor and kitchen straight away, and get it on the docket
- Check every ingredient label, including sauces, dressings, oils and garnishes
- Wash hands, change gloves, and use clean boards, knives and utensils
- Prepare the meal away from areas where peanuts are being handled
- Never reuse oil or equipment that has been in contact with peanuts
- Keep the plate covered and clearly marked, and hand it directly to the customer
This comes up on the test — and the training that covers it is free to read.
Start the Free TrainingBeing honest when you can't guarantee it
Sometimes the honest answer is that the kitchen cannot guarantee a peanut-free meal — a small kitchen with a shared fryer and open bags of nuts may not be able to control cross-contact well enough. Saying so is the right call. A customer with a severe allergy would far rather choose something else than be told what they hoped to hear.
What you should never do is guess, reassure the customer to keep things moving, or assume that removing a visible ingredient makes the dish safe. Cooking doesn't destroy allergens, and neither does picking them off.
Why peanut in particular
Peanut is one of the allergens that must be declared under the Australia New Zealand Food Standards Code, and it is among the most common causes of severe reactions. Very small amounts can be enough, and a reaction can begin within minutes. That's why the request gets handled as a safety instruction, with the same seriousness as any other.