What is the procedure for handling food allergens?

The procedure for handling food allergens emphasizes the importance of preventing cross-contact, which can lead to severe allergic reactions for susceptible individuals. This involves three important steps: identifying allergens present in food, segregating those allergenic foods from other items to avoid any unintentional mixing, and clearly communicating this information to all staff and customers.

Identification requires knowledge of common allergens and an awareness of which menu items contain them. Segregation could involve physical storage practices, such as keeping allergenic ingredients in separate containers or on different shelves, and using designated utensils for preparing allergen-free meals. Communication is crucial—staff should be trained to inform customers accurately about allergens in dishes, either verbally or through clear labeling on menus and packaging.

The other choices do not address the complete and proactive approach required for allergen management. Labeling foods only does not prevent cross-contact during preparation or serving, cooking at high temperatures does not eliminate allergens and might not address the presence of hazardous ingredients, and discarding all foods with potential allergens is impractical and wasteful. Effective allergen management relies heavily on careful identification, segregation, and communication, making the first option the most comprehensive and correct approach.