To prevent food allergens from being transferred to food, what is a recommended practice?

Cleaning and sanitizing utensils before use is a crucial practice in preventing food allergens from being transferred to food. This step ensures that any residues or contaminants from previous uses are eliminated, reducing the risk of cross-contamination. Utensils can harbor allergens from previous food preparation, and even trace amounts can be enough to affect someone with a food allergy. By thoroughly cleaning and sanitizing, you create a safe environment for food handling, thus protecting consumers with food allergies.

Using colored utensils for different foods, storing allergens separately, and minimizing contact with allergens can be helpful in managing allergen exposure, but they do not replace the fundamental need for cleanliness. Without proper cleaning, the utensils may still carry allergens regardless of their color or storage method. Therefore, the practice of cleaning and sanitizing is paramount and directly addresses the risk of allergen transfer.