What should be done if a customer orders a raw or under-cooked meat dish?

When a customer orders a raw or under-cooked meat dish, it is important to provide a warning about the potential risk of foodborne illness. This practice is grounded in the understanding that consuming under-cooked meats can pose health risks due to the presence of harmful bacteria or parasites that may not be eliminated if the meat is not cooked to a safe internal temperature.

By warning the customer, you are fulfilling your responsibility to inform them about the risks associated with their choice, allowing them to make an informed decision. This step is crucial in ensuring the safety of the consumer while also aligning with food safety regulations and best practices. It also demonstrates a commitment to customer health and safety, which is essential in the food service industry.

While other options might seem reasonable in some contexts, they do not adequately address the need for communicating the inherent risks associated with under-cooked meat.