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Answer :
Final answer:
Food handlers should ensure utensils are clean and sanitized to prevent cross-contamination, cook food to the correct minimum internal temperature to prevent microbial growth, keep cold food chilled at appropriate temperatures for preservation, and correctly label chemicals to avoid accidental contamination.
Explanation:
To prevent food allergens from being transferred to food, food handlers should adopt multiple strategies. a. Use clean and sanitized utensils when prepping the order. This is crucial to avoid cross-contaminating food with allergens from other foods previously prepared using the same utensils.
b. Cook food to the appropriate minimum internal temperature. As shown in Figure 24.16, cooking food to the right internal temperature ensures it is safe from microbial growth, which can also provoke allergic reactions in some individuals.
c. Store cold food at 41°F (5°C) or lower. Much like cooking, refrigeration at the correct temperature helps to slow down microbial metabolism, preserving the food and preventing microbial growth.
d. Label chemical containers correctly. This is important to prevent any accidental contamination of food with cleaning or other chemicals.
Learn more about Safe Food Handing Practices here:
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