What is a critical step in managing food allergens during food preparation?

Washing hands between preparations is a critical step in managing food allergens because it helps prevent cross-contamination. When preparing food, allergens from one item can easily transfer to another if hands or utensils are not cleaned properly. For example, if someone prepares a dish with nuts and then immediately handles a dish without nuts without washing their hands, they could inadvertently introduce allergens to that second dish, putting individuals with allergies at risk.

Proper handwashing practices involve using soap and water to remove any potential allergens and bacteria from hands. This practice is essential in maintaining food safety and protecting consumers, especially those with food allergies who can experience severe reactions from even trace amounts of allergens. Therefore, implementing a thorough handwashing routine between food preparations ensures that allergenic substances do not contaminate other foods.