What crucial dietary implication arises if kitchen staff conflate the terms 'dairy-free' and 'egg-free' when preparing a meal?
Answer
A customer with a milk protein allergy may still be served eggs, risking an allergic reaction
A dangerous failure mode occurs in food service when staff incorrectly assume that 'dairy-free' automatically implies 'egg-free,' or vice versa. Since dairy-free meals only exclude milk components (lactose, casein, whey), they might still contain eggs. If a customer ordering dairy-free has a separate egg allergy, serving them eggs based on this conflation can trigger a serious allergic reaction. Understanding that eggs are independent of the milk-based family is essential for professional food handlers to adhere strictly to documented dietary restrictions.
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