According to the regulations set by the food safety authorities in each country

Only if the manufacturer feels like it

Based on the color of the packaging

They don't need to be labeled

Not cleaning surfaces and equipment regularly

Some ways to prevent cross-contamination of allergens include using separate cutting boards and utensils for allergen-free foods, thoroughly cleaning surfaces and equipment, and properly storing allergen-containing ingredients.

Using the same cutting board and utensils for all foods

Storing allergen-containing ingredients with allergen-free foods

Coughing, sneezing, runny nose

Fever, chills, body aches

Dizziness, fainting, shortness of breath

Hives, itching, swelling, vomiting, diarrhoea, anaphylaxis

Use the same utensils for all types of food

Sprinkle allergens all over the kitchen for immunity

Keep all ingredients in unmarked containers

Thoroughly clean all surfaces, utensils, and equipment, designate specific areas and tools for preparing allergen-free foods, and clearly label all ingredients.

Proper handwashing, temperature control, avoiding cross-contamination, and cleaning and sanitizing

Storing raw and cooked food together

Serving expired food

Not washing hands

To make the food look more appealing

To prevent allergic reactions and keep consumers safe.

To save money on food production

To make the food taste better

Washing hands before handling different foods

Using separate utensils for different foods

Examples of cross-contact include using the same utensils for different foods, using the same cutting board for different foods, and cooking different foods in the same oil.

Storing different foods in the same container

Ignore the symptoms and continue with the meal

Encourage them to take a nap and see if they feel better later

Offer them a glass of water and wait for the symptoms to subside

Administer an epinephrine injection if available and seek medical help immediately

Ignore customer inquiries about food allergens

Guess the ingredients in the dishes

Tell customers to just avoid the dishes if they have allergies

Provide clear and detailed information about the ingredients used in your dishes, offer allergen-free options, and train your staff to be knowledgeable about food allergens.