Why should food handlers be familiar with common allergens?

Food handlers should be familiar with common allergens primarily to prevent allergic reactions in customers. Many individuals have specific food allergies that can trigger severe health issues, including anaphylactic shock, which can be life-threatening. By understanding which ingredients contain common allergens—such as nuts, dairy, gluten, shellfish, and egg—food handlers can effectively communicate this information to customers, ensure safe meal preparation, and prevent cross-contamination. This knowledge is crucial for safeguarding the health of patrons and ensuring that their dining experiences are safe and enjoyable.

Awareness of allergens not only serves immediate safety purposes but also contributes to a food establishment's reputation for hygiene and customer care. While promoting customer loyalty, being attuned to personal food preferences, and aiming for faster service are important aspects of running a food business, they are secondary to the critical necessity of preventing allergic reactions.