What should be done to prevent allergens from contaminating food?

To effectively prevent allergens from contaminating food, keeping allergenic foods separate from other foods is crucial. This practice ensures that there is no cross-contact, meaning that allergens from one food do not transfer to another food item. Cross-contact can occur through shared utensils, preparation surfaces, or cooking equipment, potentially exposing individuals with food allergies to harmful allergens.

By maintaining clear separations, such as using designated areas for allergenic foods or separate storage containers, food service establishments can significantly reduce the risk of unintentional allergen exposure. This is especially important in high-risk environments like restaurants or catering services where various food items are handled.

Other methods, such as labeling foods with ingredients, can certainly help in informing consumers and staff about potential allergens but do not directly prevent cross-contact during food preparation. Similarly, thawing allergenic foods at room temperature is not a safe practice and can lead to bacterial growth, while using the same utensils for all foods increases the chance of contamination, defeating the purpose of allergen management.