How should allergens be labeled and prepared to prevent cross-contact?

• A. Clearly label foods, reuse same surfaces, and mix with non-allergen items.
• B. Clearly label, use dedicated equipment and surfaces, and avoid cross-contact with allergen-containing items.
• C. Label nothing; reuse shared equipment.
• D. Avoid labeling and reuse surfaces.

Answer: (B)

Preventing cross-contact hinges on stopping allergen transfer at every step of handling. Clear labeling tells staff and customers exactly which foods contain allergens, so they can avoid serving or consuming the wrong item. Using dedicated equipment and dedicated surfaces for allergen-containing foods keeps utensils, cutting boards, and prep areas from picking up allergen residues that could contaminate other foods. A workflow that avoids contact with allergen-containing items—through proper cleaning, storage separation, and the use of color-coded tools—stops cross-contact from occurring. Reusing the same surfaces or equipment for allergen-containing and allergen-free foods, or neglecting labeling, creates opportunities for contamination and increases risk.