Which is least likely part of an allergen-control plan?

An allergen-control plan is designed to manage and mitigate the risk of allergic reactions among consumers by addressing how allergens are handled in food preparation and service. Retaining ingredient labels for all foods, having menu notes, and training servers on major food allergens are all integral components of such a plan.

Retaining ingredient labels helps ensure that all allergens present in food products are easily identifiable, allowing staff to communicate this information to customers effectively. Menu notes provide clarity and guides for both staff and customers regarding allergens present in various dishes, facilitating informed choices. Additionally, training servers to recognize and understand major food allergens ensures that they can respond correctly to customer inquiries and take necessary precautions when serving food.

Conversely, scheduling a consultation with a chemical representative is less directly relevant to allergen control, as it pertains more to chemical safety rather than food allergens specifically. This type of consultation might focus on the safe use of chemicals in cleaning or maintenance rather than the management of food allergens in meal preparation and service. Therefore, while it may be a useful practice in a broader safety context, it does not align closely with the primary objectives of an allergen-control plan.