Back in 2007, when I interviewed Chef Michael Lomonaco he said: “I consider food allergies a public safety issue and part of standard and mandated safe food handling procedures.”
I totally agree.
Does the city of New York?
According to the New York Times: “On Wednesday, [July 28, 2010] as the New York City health department begins letter-grading restaurant inspections, designating an A, B or C to rate the cleanliness of more than 24,000 restaurants in the five boroughs, it is also activating a new Web site that will “offer much more information and be more user-friendly,” said Daniel Kass, a deputy commissioner.”
My question is how does cleanliness (i.e. “standard and mandated safe food handling procedures”) relate to allergen-free-ness?
I don’t have a hard and fast answer - but I wonder.
What do you think?