How can food handlers prevent allergens from being transferred to food?

Using separate equipment and utensils for allergen-free meals is vital in preventing allergen cross-contact in food service. Allergen cross-contact occurs when allergens from one food inadvertently come into contact with another food, potentially causing serious health issues for those with food allergies. By using dedicated utensils, such as cutting boards, knives, and serving pots for allergen-free meals, food handlers can minimize the risk of allergens being introduced into foods designated as safe for individuals with allergies.

While washing hands frequently is important for general food safety and hygiene, it does not specifically address the prevention of allergen transfer. Similarly, using different storage containers can help organize food items but may not fully eliminate the risk of allergens contaminating allergen-free food unless accompanied by dedicated utensils. Cooking food at higher temperatures does not prevent allergen transfer and may not actually eliminate the allergenic properties of certain foods. Thus, separate equipment and utensils provide a proactive approach to safeguarding customers with food allergies.