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Preventing allergen cross-contact is a fundamental aspect of food safety protocols because it helps to protect individuals with food allergies from consuming ingredients that could trigger a reaction. When different foods are prepared in the same area or using the same utensils, there's a significant risk that allergens may inadvertently mix with non-allergenic foods. This can occur through leftover residues on cooking tools, surfaces, or even within shared storage spaces. By implementing strict practices to avoid cross-contact, such as using separate tools, clearly labeling allergenic foods, and ensuring proper cleaning methods, food service establishments can minimize the risk of allergic reactions. This safeguard is vital for the health and safety of individuals who are sensitive to specific allergens, making it a key part of the overall food safety protocol.

In contrast, avoiding food storage, using artificial flavors, and serving raw foods do not directly address the critical concern of allergen management. Each of these alternatives does not contribute to the prevention of allergic reactions, which could lead to severe health consequences for those affected.