What should food handlers know about food allergies?

Food handlers should have a comprehensive understanding of common allergens, the symptoms of allergic reactions, and how to prevent cross-contact. This knowledge is crucial because food allergies can cause severe and potentially life-threatening reactions in sensitive individuals. Recognizing common allergens—such as peanuts, tree nuts, dairy, eggs, soy, wheat, fish, and shellfish—allows food handlers to identify what ingredients to avoid when preparing meals.

Understanding the symptoms of allergic reactions is equally important. Symptoms can range from mild, such as hives or stomach cramps, to severe, such as anaphylaxis, which requires immediate medical attention. Being aware of these symptoms can help food handlers identify when someone is experiencing an allergic reaction and respond appropriately.

Preventing cross-contact is vital for safety; this means ensuring that allergenic foods do not come into contact with other foods that do not contain allergens. This can be achieved through proper cleaning of surfaces, using dedicated utensils, and preventing the use of shared equipment for cooking allergenic and non-allergenic foods.

Overall, this knowledge empowers food handlers to provide a safer dining experience for customers, especially those with food allergies, thus helping to prevent serious health incidents.