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Answer :
Food handlers should use clean and sanitized utensils to prevent the transfer of allergens, keep cooked and ready-to-eat food separate from raw products, and properly store food at safe temperatures to avoid cross-contamination and foodborne illnesses. A is correct.
To prevent food allergens from being transferred to food, food handlers should use clean and sanitize utensils when prepping food. This includes thorough washing of cutting boards, knives, and other equipment to remove any potential allergen residue.
Moreover, they should follow safe food practices such as keeping cooked and ready-to-eat foods separate from raw meat, poultry, and seafood to avoid cross-contamination. Also, to mitigate the risk of foodborne illnesses, it is essential to store food properly at safe temperatures; 40°F (4°C) or below in the refrigerator and 0°F (-18°C) in the freezer.
Additional measures include regular handwashing before and after handling food, using separate cutting boards and utensils for different types of foods, and using appliances such as cooking thermometers to ensure that foods reach safe internal temperatures to combat microbial growth. Keeping allergen-containing ingredients clearly labeled and separate from other foods is also essential for keeping allergens away from allergen-free dishes.
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Final answer:
Preventing food allergens from being transferred to food involves using clean, sanitized utensils during food preparation, storing cold food at 41°F or lower, proper labeling of chemical containers, cooking food to appropriate internal temperatures, and being proactive by washing hands thoroughly after handling raw meat.
Explanation:
To prevent food allergens from being transferred to food, food handlers should adhere to several measures. Proper food preparation, refrigeration and sterilization procedures are crucial. First and foremost, the use of clean and sanitized utensils during food preparation can prevent cross-contamination. Moreover, storing cold food at 41°F or lower can inhibit microbial metabolism, slowing the growth of infectious organisms.
In addition, labeling chemical containers correctly is fundamental. Improperly mingled chemicals can expose food to allergens. Furthermore, food should be cooked to appropriate minimum internal temperatures which varies with different foods, but generally, many meats should reach an internal temperature of 73.9-76.7 °C (165-170°F). This temperature is high enough to kill Toxoplasmosis and other bacteria which might be present in contaminated meat.
Proactive measures like washing hands thoroughly after handling raw meat can also play a vital role in preventing potential allergen transfer. In essence, maintaining a high cleanliness standard, following rigorous cooking procedures and effective sterilization can significantly curb the likelihood of food allergen transfer.
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