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Answer :
Final answer:
To prevent the transfer of food allergens, food handlers must clean and sanitize utensils before use, practice regular handwashing, and manage food allergens carefully during food preparation.
Explanation:
To prevent food allergens from being transferred to food, food handlers should clean and sanitize utensils before use. Contamination often comes from allergen residues on utensils and equipment. Proper cleaning and sanitizing help eliminate these residues, preventing cross-contact with allergens.
Regular handwashing and using separate equipment for allergenic ingredients are essential food safety practices. Food handlers should also be aware of the failure of temperature control, as certain temperatures can increase microbial growth, which might not be related to allergens but is critical for overall food safety. To ensure food reaches safe internal temperatures, use a food thermometer, and be mindful that perishable foods should not be left out of temperature control for more than two hours. Finally, food handlers must be trained to recognize and manage food allergens effectively in the kitchen environment.
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