How should allergens be labeled on prepared items?

• A. List only the top allergen.
• B. Use color codes only.
• C. Clearly indicate all potential allergens on packaging and signage; maintain separation to avoid cross-contact.
• D. Leave allergens off to reduce clutter.

Answer: (C)

Allergen labeling should be clear and complete so customers can make safe choices. For prepared items, you must clearly indicate all ingredients that could trigger allergies on both the packaging and any signage where the item is displayed. This means listing every potential allergen present, not just the most common one. In addition, keep products that contain allergens separate from others and apply cross-contact controls to avoid contamination across the display, preparation area, and storage. This combination of full disclosure and careful separation protects customers and meets expectations for safe shopping.

Listing only the top allergen can miss other ingredients that cause reactions, and relying on color codes alone can be ambiguous or inaccessible to some customers. Leaving allergens off entirely is unsafe and inconsistent with best practices for customer safety.