What practice can reduce the risk of allergic reactions in food service?

Clearly labeling menu items and avoiding cross-contact with allergens is essential in reducing the risk of allergic reactions in food service. This practice allows customers to make informed choices about the food they are consuming, as they can easily identify which items contain allergens that may trigger their reactions.

Proper labeling assists not only customers but also food service staff in understanding the ingredients used in each dish. It includes information about common allergens such as peanuts, tree nuts, dairy, gluten, shellfish, and soy, among others. By having this information visible, customers with food allergies can avoid specific items, significantly minimizing the likelihood of accidental exposure.

Furthermore, avoiding cross-contact—where allergenic ingredients come into contact with non-allergenic foods—is crucial. This can be achieved through proper cleaning practices, using designated utensils and equipment for allergenic foods, and segregating storage areas for allergenic ingredients. These strategies work together to create a safe dining environment for individuals with food allergies, effectively reducing the risk of potentially life-threatening allergic reactions.