What is the goal of allergen management training for food service employees?

The goal of allergen management training for food service employees is to ensure the safety of customers with food allergies. This training is essential because food allergies can lead to severe and potentially life-threatening reactions if allergens are not properly managed in food preparation and service environments. Employees learn to identify common allergens, understand cross-contamination, and implement proper procedures to avoid allergic reactions. This training helps create a safer dining experience for customers and demonstrates the establishment's commitment to customer safety and health.

The other options do not align with the primary aim of allergen management training. While promoting new menu items, minimizing wait times, and increasing cleaning efficiency are important for food service operations, they do not directly address the critical need to protect customers with food allergies.