What are allergens, and why do they pose a concern in food safety?

Allergens are substances that can trigger allergic reactions in sensitive individuals; these reactions can range from mild symptoms such as hives or gastrointestinal disturbances to severe and potentially life-threatening conditions like anaphylaxis. Understanding allergens is critical in food safety because food service operations and manufacturers must identify and manage these ingredients to protect consumers who may be at risk.

The concern with allergens extends beyond mere preference; they can cause serious health ramifications, making it essential for food handlers to be educated about common allergens, such as nuts, dairy, gluten, and shellfish. With the increasing prevalence of food allergies globally, the importance of clear labeling and communication regarding allergens cannot be overstated. Proper training and knowledge can help prevent accidental exposure and ensure that safety protocols are established to accommodate individuals with food allergies.