What must food handlers do to prevent allergen cross-contact?

What must food handlers do to prevent allergen cross-contact?

• A. Always give the same utensils for different foods
• B. Use separate equipment for different tasks
• C. Only wash hands between tasks
• D. Never serve food to customers with allergies

Answer: (B)

Using separate equipment for different tasks is essential to prevent allergen cross-contact because it helps eliminate the risk that allergens from one food might inadvertently transfer to another food. Cross-contact can occur when utensils, cutting boards, or other kitchen tools that have been used for an allergenic food are then used for a non-allergenic food without being adequately cleaned or separated. For example, if a cutting board used for peanuts is then used for slicing bread without proper cleaning, the residual peanut proteins could come into contact with the bread, posing a serious risk to someone with a peanut allergy. By utilizing separate equipment, food handlers can ensure that allergens do not contaminate other foods, thereby protecting customers with food allergies and maintaining food safety standards. This proactive approach is part of a comprehensive food safety plan that emphasizes the importance of preventing allergen exposure, which is crucial for protecting vulnerable customers.

Using separate equipment for different tasks is essential to prevent allergen cross-contact because it helps eliminate the risk that allergens from one food might inadvertently transfer to another food. Cross-contact can occur when utensils, cutting boards, or other kitchen tools that have been used for an allergenic food are then used for a non-allergenic food without being adequately cleaned or separated.

For example, if a cutting board used for peanuts is then used for slicing bread without proper cleaning, the residual peanut proteins could come into contact with the bread, posing a serious risk to someone with a peanut allergy. By utilizing separate equipment, food handlers can ensure that allergens do not contaminate other foods, thereby protecting customers with food allergies and maintaining food safety standards.

This proactive approach is part of a comprehensive food safety plan that emphasizes the importance of preventing allergen exposure, which is crucial for protecting vulnerable customers.