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After the kitchen has developed modifications and substitutions to allow for preparation of allergen-free dishes, what is the next step in a food allergen program?

Who is responsible for communicating guest allergies or other dietary needs?

Which autoimmune disease, in which the pancreas stops producing insulin, affects 5–10% of the population? Symptoms include hunger, thirst, weight loss, and frequent urination.

Why must food additives be included on the ingredient label?

The oral cavity, pharynx, esophagus, stomach, small and large intestines, rectum, and anus are called what?

How can a restaurant maximize food nutrient value in regard to the stages of a food’s journey?

Which of the following statements is accurate regarding a high-protein, low-carbohydrate diet?

What functions do vitamins and minerals perform?

What refers to a formal or informal process of assessing competitors in a specific geographic area or industry segment that examines the products and services offered in their relationship to the target market?

Which of the following menu items would be a suitable suggestion for a guest on a gluten-free diet?