What should food handlers do to prevent food allergens from being transferred to food?

Food handlers should clean and sanitize utensils after use to prevent food allergens from being transferred to food. This practice is essential because allergens can cling to surfaces such as utensils, cutting boards, and equipment. If a utensil that has been in contact with an allergenic food is used again without proper cleaning and sanitization, it can unintentionally contaminate other foods.

This step is particularly important in a kitchen that handles multiple types of food, including allergenic ingredients. By cleaning and sanitizing between tasks, food handlers significantly reduce the risk of cross-contact, which is crucial for individuals with food allergies who may experience severe reactions even from trace amounts of allergens.

While storing allergens separately, using colored cutting boards, and cooking allergens at higher temperatures might be practices that help manage allergens, they do not address the direct possibility of cross-contamination during food preparation as effectively as cleaning and sanitizing utensils do.