We recently had an audit from a key customer who said that our thawing fish needed to be in a separate area, due to the allergen cross contamination potential (from the smell of the fish) however after doing some reading, apparently it is only the aerolised protein (usually given off during cooking / steaming) that can cause an allergic reaction and not the volatile oil compounds - how can one determine the difference (on a basic level - no testing involved) and to prove that there is no / little risk created by the "smell".
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