What is a common allergen in food service?

Peanuts are commonly recognized as one of the most significant allergens in food service because they can cause severe allergic reactions in sensitive individuals. Peanut allergies can provoke anaphylaxis, a potentially life-threatening condition that requires immediate medical attention. Because peanuts are found in a wide range of food products, including cooking oils, baked goods, and snack foods, food service workers must be particularly vigilant in managing cross-contamination and providing clear information about the presence of peanuts in their menus. This awareness is crucial for ensuring the safety of customers with nut allergies, making it a primary focus in food service training and food handling protocols.

Other allergens like gluten, dairy, and soy are also prevalent in food service but may not provoke reactions as severe as those triggered by peanuts for many individuals. Therefore, while all are important considerations in food service, peanut allergies stand out due to their potential severity and the commonality of peanuts in various food items.