How can foodservice workers minimize the risk of allergen exposure?

Minimizing the risk of allergen exposure is crucial in foodservice to protect customers with allergies. Thorough cleaning of surfaces and utensils is a foundational practice in food safety. Allergen residues can linger on equipment, cutting boards, or countertops, potentially contaminating foods that are safe for allergic individuals. This thorough cleaning helps eliminate any traces of allergens that could trigger a reaction.

Utilizing gluten-free products is part of allergen management but does not address cross-contamination risks unless combined with proper cleaning. Clear labeling is essential for informing customers about the presence of allergens but does not prevent cross-contact in the kitchen. Storing allergens together increases the risk of cross-contamination rather than minimizing it. Therefore, while all the other options contribute to managing allergens in some way, thorough cleaning of surfaces and utensils is a critical step in safeguarding against allergen exposure.