How can you prevent allergic reactions when serving food?

To prevent allergic reactions when serving food, it is essential to clearly label food and inquire about guests' allergies. This approach ensures that diners are fully informed about the ingredients in the food they are consuming. Proper labeling can help identify potential allergens, such as peanuts, gluten, dairy, or shellfish, that may trigger severe reactions.

Communicating with guests about their allergies allows you to accommodate their dietary needs and avoid cross-contamination. Establishing a dialogue about allergies promotes a safer dining experience, making it less likely that someone will accidentally consume something harmful to them.

Serving only vegetarian options might seem like a safe choice, but this does not necessarily address all potential allergens present in plant-based foods, such as nuts or soy. Offering a limited menu can restrict the options available to guests and may not include safe choices for those with specific allergies. Assuming guests have no allergies is dangerous and dismisses the reality that food allergies are common and can be life-threatening. Therefore, inquiring about allergies and clearly labeling food is the best practice for ensuring safety in food service.