Final answer:
Food servers should be knowledgeable about common food allergens and safety practices to avoid cross-contamination and communicate effectively with customers about ingredients that could cause allergic reactions.
Step-by-step explanation:
To avoid serving food that could cause an allergic reaction, food servers should be able to identify and communicate information about allergens in the food they serve. Knowledge about common food allergies, such as those to nuts, shellfish, eggs, grains, and milk, is essential. This understanding helps in preventing cross-contamination during food preparation and in responding appropriately to customer inquiries about ingredients.
Training on food safety is critical to ensure that servers are aware of how serious an allergic reaction can be, including symptoms like vomiting, diarrhea, and in severe cases, anaphylaxis. The ability to recognize and mitigate the risks associated with food allergens includes steps like proper food labeling, separate cooking utensils and surfaces for allergen-free meals, and clear communication with customers about their dietary needs.