What is required by law for food allergens in food establishments?

Proper labeling and training on how to avoid cross-contact are essential legal requirements for food allergens in food establishments. This is because allergens can cause severe reactions in sensitive individuals, making it critical to ensure that food is accurately labeled to inform consumers about potential allergens present in the food they are about to consume.

Training staff on how to avoid cross-contact helps to minimize the risk of allergens inadvertently getting into food that is meant to be allergen-free. For example, staff need to be trained on the importance of using separate utensils, cutting boards, and preparation areas for allergen-free foods to prevent cross-contamination.

While listing all ingredients is important for consumer transparency, it is not the sole requirement related to allergens since there may be specific allergens that need highlighted attention beyond standard ingredient lists. Wearing gloves at all times is not practical or necessary for all food handling situations, and the requirement regarding temperature controls mainly pertains to food safety in preventing bacterial growth rather than addressing allergens directly. Thus, the combined focus on proper labeling and comprehensive allergen training constitutes the law's essential requirements.