What is the main purpose of an allergens program in food establishments?

The primary purpose of an allergens program in food establishments is to safely manage and communicate allergen information. This program is essential for protecting customers who may have food allergies, as it ensures that all allergenic ingredients are identified and communicated clearly to both staff and patrons. An effective allergens program includes proper training for staff on recognizing, handling, and preventing cross-contact with allergenic foods, which minimizes the risk of allergic reactions.

This approach not only safeguards individuals' health but also promotes transparency in menu options, thereby allowing customers to make informed decisions about what they can safely consume. By having robust allergen management practices in place, establishments demonstrate a commitment to food safety and customer care, which can enhance trust and loyalty among consumers, particularly those with food allergies or sensitivities.