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Answer :
Final answer:
To prevent the transfer of food allergens, food handlers should use a) clean and sanitized utensils, cook food to the correct minimum internal temperature, and store cold food at or below 41°F (5°C). These measures reduce microbial growth and the risk of cross-contamination.
Explanation:
To prevent food allergens from being transferred to food, food handlers should adopt certain safe practices. First, using clean and sanitized utensils when prepping the order can prevent cross-contamination. This means washing and sanitizing all cutting boards, dishes, utensils, and counter surfaces before using them to prepare new foods, particularly when switching between preparing different types of foods, such as fish and vegetables.
Moreover, food should be cooked to the appropriate minimum internal temperature to kill harmful pathogens that may cause allergy. For instance, all meat should be cooked to an internal temperature of 73.9-76.7°C. Lastly, it is important to store cold food at 41°F (5°C) or lower, as lower temperatures slow microbial growth, helping to preserve the food and reduce the potential for spreading allergens. These approaches will help to minimize the risk of allergen transfer in food preparation environments.
The answer is option A.
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