Which practice is vital for preventing food allergen cross-contact?

Using separate equipment for allergenic foods is crucial for preventing food allergen cross-contact because it minimizes the risk of allergens transferring from one food to another. When allergenic foods are prepared with separate tools, such as cutting boards, knives, and other kitchen utensils, there is a significantly reduced chance of allergenic proteins contaminating non-allergenic foods. This practice is especially important in settings where food is prepared for individuals with known food allergies, as even trace amounts of allergens can trigger serious reactions in sensitive individuals.

In contrast, cooking allergenic foods first might not effectively prevent cross-contact, as any shared surfaces or utensils used afterwards could still carry allergens. Cleaning equipment using only hot water may not thoroughly remove allergenic residues unless combined with proper cleaning agents, and simply avoiding gloves does not address the transfer of allergens through direct hand contact with different foods. Thus, the use of separate equipment serves as a primary barrier to ensure food safety for those with allergies.