How should allergens be managed during food preparation?

Effectively managing allergens during food preparation is critical for ensuring the safety of individuals with food allergies. The correct answer emphasizes the need to clearly identify allergens and avoid cross-contamination. This involves meticulous labeling of ingredients and maintaining thorough awareness among all kitchen staff about the presence of allergens in the food being prepared.

For example, if a dish contains nuts, it is imperative that anyone preparing or serving food knows this information and takes steps to prevent any nuts from accidentally transferring to dishes that do not contain them. This might involve using separate utensils, cutting boards, or even designated areas for preparing allergenic foods, thus reducing the risk of cross-contact.

The other choices indicate inadequate allergen management practices. Simply incorporating allergens into every dish does not consider the health risks to those with allergies. Mentioning allergens only on the menu does not protect diners; it is far more crucial that the kitchen staff actively manage allergens during the preparation process. Storing allergens away from other ingredients is a helpful step but does not address the overall systematic management required during actual food preparation and service.