Which practice helps in minimizing the risk of allergen cross-contact?

Cleaning and sanitizing equipment between uses is essential in minimizing the risk of allergen cross-contact because it ensures that any residues from allergenic ingredients are removed before using the same tools for non-allergenic foods. This practice helps prevent contaminants from transferring from one food item to another, which is crucial for safeguarding individuals with food allergies. Proper cleaning and sanitization protocols significantly reduce the likelihood of cross-contact, thereby maintaining a safer food environment.

In contrast, using a single cutting board for all ingredients can lead to cross-contact, as allergens may stay on the board and transfer to foods that don’t contain allergens. Storing all foods together increases the risk of cross-contamination when allergens are stored in close proximity to non-allergenic foods. Lastly, pairing allergens with non-allergens may imply some level of mixing or handling together, which also heightens the risk of cross-contact rather than minimizing it.