What should food handlers do to minimize the risk of allergen exposure?

To minimize the risk of allergen exposure, it is crucial for food handlers to clearly identify and separate allergenic ingredients. This practice is essential because many individuals have specific food allergies that can lead to severe reactions if allergens are consumed, even in trace amounts. By clearly labeling and segregating allergenic items, food handlers can help ensure that those with allergies are informed about what is in their food and prevent cross-contact between allergenic and non-allergenic ingredients.

This approach not only protects customers with allergies but also promotes safety and accountability within food service environments. It effectively supports a culture of safety, enabling staff to understand which foods are safe for certain individuals and guiding them in preparing dishes that minimize the risk of allergic reactions.

The other options do not sufficiently address allergen management. For instance, cooking all foods at the same time could lead to cross-contamination, and using standard utensils without any regard for allergens may also increase the risk of unintentional allergen exposure. Serving only pre-packaged foods does not necessarily eliminate risk since pre-packaged items can still contain allergens, and cross-contamination can occur during food handling prior to serving.