Which of the following helps to avoid cross-contact with allergens?

Training staff on allergen awareness is essential in preventing cross-contact with allergens. When staff members are properly trained, they understand the severity of food allergies and are equipped with the knowledge to handle food safely. This training includes recognizing allergens, understanding how cross-contact can occur, and implementing strategies to avoid it, such as using designated equipment for allergen-free foods and ensuring thorough cleaning practices.

Such awareness leads to more conscious decision-making around food preparation and service, reducing the risk of accidental exposure to allergens for sensitive individuals. For instance, trained staff will know to avoid using the same utensils or food preparation surfaces for allergenic and non-allergenic foods, thereby significantly minimizing the chances of cross-contact.

In contrast, the other choices would not effectively help avoid cross-contact. Using the same equipment for all foods could facilitate cross-contact as allergens could transfer from one food to another. Serving all food in one container could further increase that risk by mixing allergenic and non-allergenic items. Avoiding labeling food denies crucial information that helps customers make safe choices and does not contribute to preventing cross-contact at all.