What should be the primary focus when managing food allergens?

The primary focus when managing food allergens should be clearly labeling and preventing cross-contamination. This is crucial because proper labeling provides consumers with the necessary information to make safe food choices, particularly for those with allergies. Clear labels help diners identify ingredients that may trigger allergic reactions, thereby safeguarding their health.

Additionally, preventing cross-contamination is essential in food preparation environments, as even trace amounts of allergens can pose serious risks to allergic individuals. By ensuring that equipment, utensils, and preparation areas do not mix allergenic and non-allergenic foods, restaurants and food providers can create a safer dining experience. This approach fosters trust and enhances customer safety, which are vital in the hospitality and catering industry.

While some strategies may involve promoting ingredient knowledge or eliminating allergens from menus, these do not address the immediate concerns of ensuring safe consumption for individuals with specific food allergies.