What are the Big Four food allergens?

The answer identifies the Big Four food allergens correctly. These allergens—milk, eggs, peanuts, and tree nuts—are among the most common causes of severe allergic reactions in individuals. Recognizing these allergens is crucial in food service and preparation to ensure the safety of customers who may have food allergies.

Understanding the significance of these allergens is vital for food safety management. For instance, dairy products can be found in a variety of food items, and many processed foods may contain eggs as a binding agent. Peanuts and tree nuts, while distinct from each other, are also widespread in snacks and dishes, making it essential to be vigilant in their management.

Additional context about why other combinations do not fit the criteria includes the presence of allergens that, while still significant, do not make up the top four in terms of allergen severity or prevalence. Options that include chicken, fish, wheat, or soy, while all of these items can trigger allergic reactions, are recognized as less common than the four identified in the correct answer. Therefore, training food handlers and safety managers to be acutely aware of milk, eggs, peanuts, and tree nuts helps mitigate risks in food service environments, contributing to overall food safety.