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I recently came across an article that is at once good news and quite annoying…. Literally… over the span of more than a few years, and through dozens of letters and emails. Employees will be educated on how to cut the bread using a pre-wrapped knife to avoid cross contamination. Perhaps they read my dog-turd analogy? In a response to that, My friend Ms. Gomez had assured me that they already wash all utensils to avoid cross-contamination.
I have gone ahead and copied our Training Department so that further lessons can be addressed with owners and their employees on proper handling. There are one or two things I can have at mad mex and p. Like Like. I definitely agree with you, and feel your pain. Just wanted to point out a moot point for whatever reason when I read this the first time.
No bread? No sub. The difference between this and the shellfish problem is that if employees are ACTUALLY TRAINED thoroughly on how to handle the crab salad concoction, and what the risks actually are, and follow the proper procedures from then on, people with allergies can still eat there.
A Celiac person might as well just buy lunch meat at Giant Eagle and put it on a plate at home. Actual training on ALL allergens would be awesome. There are people allergic to cheese, tomatoes, green peppers… who would all get sick from the community sandwich knife. Granted, the risks for gluten contamination and shellfish contamination are extremely different. Menu Skip to content. Maze Merch! Like Loading Prepping for Food Allergy Awareness Week Happiness is a veggie delight.
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