Allergens英 音标为 [əˈleərɪnz]；
单词 allergens 的意思是“致敏原，过敏原”；
发音分别是：ə-le-ər-ɪnz；
用法如：食物中的各种致敏原；
分别的记法可以结合词根词缀以及语境来记，比如可以联想到“过敏”来记。
Allergens是一种物理现象，指的是能够引起过敏反应的物质，包括但不限于花粉、动物毛发、某些食物等。这些物质可能通过空气、接触或食入等方式进入人体，引起过敏反应。因此，对于过敏体质的人来说，需要特别注意这些物质的存在和来源，并采取相应的预防措施，以避免过敏反应的发生。
Allergens in Food Service: Managing a Hazard with Care
In today's world, allergens have become a serious concern for many food service providers. From peanuts to dairy products, gluten to eggs, allergens can pose a risk to those who are sensitive to them. To ensure the safety and well-being of customers, it's essential to manage allergens carefully in any food service setting.
First and foremost, it's crucial to have a thorough understanding of allergens in your kitchen. This includes identifying all potential allergens and their sources, as well as ensuring that all food preparation methods are allergen-free. For example, cross-contamination from shared surfaces or utensils must be avoided at all costs.
One of the best ways to manage allergens is through proper labeling. All food items should be clearly marked with allergen information, including the presence of any allergens. This ensures that customers have full knowledge of their options and can make informed decisions about what they eat.
In addition to labeling, it's essential to have a clear allergen policy in place. This policy should outline how allergens will be handled, including how they will be identified, stored, prepared, and served. It's also important to communicate this policy to all staff members, so they are aware of their responsibilities when dealing with customers with allergies.
Regular training for staff is essential to ensure they are knowledgeable about allergens and how to handle them safely. This training should cover basic allergen awareness, cross-contamination prevention, and proper labeling techniques.
Finally, it's important to maintain a clean and sanitary kitchen environment at all times. Allergens can hide in the most unexpected places, so it's vital to regularly clean and disinfect surfaces, utensils, and equipment to prevent cross-contamination.
In conclusion, managing allergens in food service is essential to ensuring the safety and well-being of customers. By having a thorough understanding of allergens, implementing proper labeling and policy, providing regular training for staff, and maintaining a clean and sanitary kitchen environment, food service providers can minimize the risk of allergic reactions and ensure a safe and enjoyable dining experience for everyone.