Which practice is crucial for managing allergens in food service?

Labeling foods with allergens present is essential in managing allergens in food service because it provides critical information to customers who may have allergies or intolerances. This practice helps ensure that individuals can make informed choices about what they consume, safeguarding their health and well-being. Clear labeling identifies which allergens are included in a dish, allowing staff to communicate effectively with customers and assist them in selecting safe options. This approach not only reduces the risk of allergic reactions but also demonstrates a commitment to food safety and customer care.

Assessing the other practices highlights their inadequacy in ensuring allergen safety. Serving all food with peanuts poses a significant risk to individuals with peanut allergies. Ignoring customer allergies entirely can lead to severe health consequences, potentially endangering lives. Furthermore, using the same utensils across various dishes can cause cross-contamination, making it challenging to guarantee that allergenic substances are not inadvertently introduced into a dish. Therefore, labeling foods with allergens is a proactive and responsible method to manage allergens effectively in food service.