What steps should you take if a nut-allergic guest requests a nut-free cake?

• A. Assure them there are no nuts in anything and proceed.
• B. Admit you cannot accommodate nut allergies.
• C. Confirm ingredients, avoid cross-contact on surfaces and utensils, involve a supervisor if needed, and offer alternatives if available.
• D. Remove nuts from the recipe after baking.

Answer: (C)

Handling nut-allergy requests means following a careful allergen-control process: verify ingredients, prevent cross-contact, and involve supervision when needed. Start by confirming all ingredients for the cake, frostings, fillings, and decorations. Check with suppliers and the kitchen team to be sure nothing contains nuts or nut derivatives, and that no ingredient could introduce trace amounts.

Prevent cross-contact on surfaces and utensils by using dedicated equipment and work surfaces for nut-free prep, washing and sanitizing thoroughly, and changing gloves as you switch tasks. Keep nut-free components separated from anything containing nuts, and ensure storage and serving areas won’t contaminate the nut-free cake.

If there’s uncertainty or special handling needed, involve a supervisor to approve the plan and to confirm what’s feasible in your facility. They can help decide if a fully nut-free cake can be produced safely or if an alternative is required.

Offer alternatives if available, such as another flavor that’s confirmed nut-free or a different cake option that’s prepared in a nut-free process. Clear communication and documentation (noting the customer’s request and the actions taken) help ensure everyone stays aligned.

This approach is best because it directly protects the guest from cross-contact, verifies every ingredient, and uses proper oversight and alternatives to meet the request safely. It avoids assuming no nuts are present, which can lead to hidden risks, and it avoids attempting to modify a nut-containing cake after baking, which does not eliminate contamination.