What practice should be followed to minimize the risk of cross-contact with allergens?

Using separate utensils for allergenic ingredients is crucial in minimizing the risk of cross-contact with allergens. This practice ensures that any tools used with allergenic foods do not come into contact with non-allergenic foods, thus preventing the transfer of allergens. For example, if a spoon or knife has been used to prepare a dish containing peanuts, using the same tool to prepare a dish for someone with a peanut allergy could pose serious health risks.

Effective allergen management includes implementing specific procedures, such as dedicating utensils, cookware, and preparation areas for allergenic ingredients. This level of care is essential in environments such as restaurants or catering services where food for multiple customers is prepared concurrently.

Other options, such as allowing allergenic foods near other foods or storing all foods in one container, directly increase the risk of allergen transfer and do not meet safe food handling standards. Similarly, only labeling allergenic foods, while important for communication with consumers, does not address the physical handling and preparation processes necessary to prevent cross-contact.