What practice can help eliminate allergens in food preparation?

Thoroughly cleaning and sanitizing utensils and surfaces after use is a critical practice in food preparation that helps eliminate allergens. Cross-contact, where allergens are unintentionally transferred from one food to another, can pose serious health risks to individuals with allergies. By ensuring that all tools, surfaces, and equipment are properly cleaned and sanitized, you can minimize the risk of allergen contamination in food preparation areas.

This practice helps to remove any residue that may contain allergens from previously prepared foods, thereby protecting vulnerable individuals from exposure. Regular cleaning routines, especially between different types of food preparations (e.g., from nuts to a gluten-free meal), are crucial for maintaining food safety and preventing allergic reactions.

While other practices like using salt, cooking at high temperatures, or refrigerating food are important for general food safety and quality, they do not specifically target the elimination of allergens in the same direct manner as thorough cleaning and sanitizing does.