What practices can assist in avoiding allergen contamination?

The practice of segregating allergenic foods and thoroughly cleaning equipment is crucial in preventing allergen contamination. Allergenic foods, such as nuts, dairy, or gluten-containing products, can easily contaminate other foods if not handled correctly. By keeping allergenic foods separate from non-allergenic foods, the risk of cross-contact is significantly reduced. This means that even if someone has an allergy, they can be assured that their food has not been contaminated by allergens.

Thoroughly cleaning equipment, tools, and surfaces that have come into contact with allergenic foods is also important. Residual allergens can linger on utensils, cutting boards, and equipment, leading to unintentional exposure. By implementing a stringent cleaning protocol, food handlers can ensure that all traces of allergens are removed, further safeguarding those with food allergies.

The other practices mentioned in the options do not adequately reduce allergen contamination risks, as mixing allergenic and non-allergenic foods increases the potential for cross-contact, using the same utensils for all food can transfer allergens from one food to another, and cooking all foods at the same temperature does not address cross-contact issues but rather relates to food safety regarding cooking temperatures. Therefore, the selected practice of segregation and thorough cleaning stands out as the most effective strategy