Problem: A local bakery advertised? nut-free cakes after installing a building addition dedicated to? nut-allergen-free orders. The owner purchased new? mixers, utensils,? pans, and other equipment to prepare goods for all? nut-allergen-free orders. Business was so good in both sides of his operation that the owner had to hire an assistant pastry chef.One of the orders for a Saturday? pick-up was a? nut-free seven-layer dobos torte for a birthday party. Mr.? Thomas, who placed the? order, was explicit in stating his wife had a highly sensitive nut allergy and asked if this would be a problem for the bakery. The owner was firm in his guarantee that his separate baking area was completely? nut-free and his pastry chef could handle the order. Before panning the dobos torte the assistant pastry chef ran out of parchment paper. Because the batter was ready to pour into sheet? pans, she went into the main bakery and got parchment paper from the production area. Once? baked, the layers were cooled and assembled with a chocolate butter cream and then held in a common refrigeration area for pick up orders. On? Monday, Mr. Thomas was irate when he called the owner to complain that his wife had an anaphylactic reaction to the torte and had to be rushed to the hospital in the middle of her party.
1. How could have this been prevented?