Which of the following is a common allergen that must be considered in food safety?

Wheat is considered a common allergen that must be taken into account in food safety due to its potential to trigger allergic reactions in susceptible individuals. Wheat contains proteins, such as gluten, that can cause significant health issues for people with wheat allergies or celiac disease. Adhering to food safety regulations requires that food establishments clearly identify the presence of wheat in their products to prevent cross-contamination and protect those with gluten sensitivities.

The other options listed, such as salt, vinegar, and pepper, while they may cause reactions in some individuals (like those with specific intolerances or sensitivities), are not classified as major allergens under food safety regulations. Therefore, they do not require the same level of scrutiny and labeling as wheat does, making it critical for food handlers to prioritize awareness of common allergens like wheat when preparing and serving food.