How can food handlers avoid allergens while preparing food?

Thoroughly cleaning surfaces and equipment between food preparations is vital for preventing cross-contamination. Allergens can reside on surfaces, utensils, and equipment used previously, and if these are not cleaned properly, there is a significant risk that these allergens will be transferred to other foods. By ensuring that all cooking areas and tools are washed and sanitized between handling different food items, food handlers can significantly reduce the likelihood of inadvertently introducing allergens into meals meant for individuals with specific food allergies. This practice is a key component of food safety and is essential for protecting the health of consumers.

The other options represent practices that could increase the risk of allergen exposure. For instance, using the same utensils for all foods does not prevent cross-contamination; instead, it might spread allergens. Adding allergens to food would not only fail to enhance flavor but would be dangerous for those with allergies. Storing allergens on the same shelf poses a threat of accidental contact with other foods, which could be hazardous for allergic individuals.