How can a food manager prevent common allergies in foods?

Properly labeling food items is a crucial practice in preventing allergic reactions among consumers. Clear and accurate labeling allows individuals with food allergies to quickly identify ingredients that may pose a risk to their health. This is especially important because food allergies can cause severe reactions, and many people rely on labels to make informed choices about what they can safely consume.

Labeling provides necessary information about potential allergens, such as nuts, gluten, dairy, soya, and shellfish, which could be found in a variety of food products. When food is clearly labeled, it empowers those with allergies to avoid harmful ingredients and enhances their safety while dining out or consuming packaged foods.

While vegetarian options or excluding dairy may reduce the risk of some allergies, they do not address the full spectrum of potential allergens. Adding flavorings to mask allergens does not eliminate the presence of these allergens and can create a false sense of security. Therefore, proper labeling remains the most effective method to prevent common food allergies.