California eFoodHandlers Practice Exam

The primary hazard associated with food allergens is an allergic reaction that can be life-threatening. Food allergies occur when the immune system mistakenly identifies a harmless food protein as a harmful substance, leading to a severe response. This can range from mild symptoms, such as hives or stomach discomfort, to severe reactions, like anaphylaxis, which can result in difficulty breathing and even death.

Ensuring that food service operations are aware of the risks associated with allergens and implement strict protocols to prevent accidental exposure is critical for protecting customers with food allergies. This focus on preventing serious health consequences underscores the importance of understanding and managing food allergens as a primary hazard.

While cross-contamination from utensils, risk of spoilage, and improper food storage are significant considerations in food safety and may contribute to foodborne illness or decreased food quality, the unique and potentially fatal nature of allergic reactions to food allergens elevates them as a critical concern in food handling practices.