"It's our responsibility to do the work." Assistant Executive Chef and Food Safety Manager Keith Norman of South Point Casino talks about how attitude, committment and knowledge are necessary to provide safe meals for guests with food allergies. He shares their processes for the flow of food from the time a guest communicates an allergen through the guest being served and how it takes one team - management, front of house, and back of house - to create an excpetional dining experience.

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75: Taking Food Allergies Seriously as One Team