Simple and easy to pass but if advice was strictly followed a customer with an allergy would be killed fairly quickly. Advising storage and preparation of allergenic and non allergenic ingredients separately does not account for the fact that there are 14 allergens, that any ingredient has the potential to be an allergen, that each individuals allergy profile is unique and kitchens are likely to be dealing with multiple customers with different needs at once. For example if there is one customer with a nut allergy who chooses a wheat dish and another with a wheat allergy who chooses a nut dish the risk that their dish will be contaminated with a potentially deadly allergen is heightened by the fact that the wheat and nuts have been stored in the same area as allergens, both dishes are prepared in the allergy free area and with the reserved allergen free utensils (as customers require an allergen free meal). Even if the area has been washed and sanitised between use there is no benefit to their meals being prepared here, rather complacency may be encouraged by virtue of a special area for allergy free food. The only way this could work is if customers with any individual allergy were prevented from ordering any allergenic ingredients or there was a separate storage and preparation area for each individual allergen.