What practice helps reduce the risk of allergens in food preparation?

Thoroughly cleaning surfaces and utensils between uses is an essential practice in reducing the risk of allergens in food preparation. When food is prepared, there is a possibility that allergens from one ingredient can contaminate other foods. By thoroughly cleaning surfaces and utensils, you can remove any residual allergens and minimize the risk of cross-contact. This is especially critical in environments where food containing allergens is prepared alongside items intended for those with allergies.

Cleaning involves using proper sanitizing techniques and cleaning agents to ensure that any trace of potential allergens is eliminated, thus protecting individuals from allergic reactions. This approach is a fundamental part of food safety protocols and helps maintain a safe food preparation environment.