Which of the following is a common allergen that must be managed in food service operations?

In food service operations, it is crucial to manage common allergens effectively to ensure the safety of customers with food allergies. Gluten, peanuts, and shellfish are all recognized as major allergens that can cause serious reactions in susceptible individuals.

Gluten is found in many grains such as wheat, barley, and rye, and individuals with celiac disease or gluten sensitivity can suffer significant health issues if they consume gluten-containing foods.

Peanuts are another allergen that can provoke severe allergic reactions, often leading to anaphylaxis, which is life-threatening. They are commonly used in various dishes, and cross-contamination can easily occur in food preparation.

Shellfish allergies are also prevalent and can cause strong reactions in many people, making it essential for food service operations to identify and manage shellfish-containing ingredients carefully.

Given that all three options listed are significant allergens that require careful attention in food service settings, the most comprehensive choice is the one that includes all of them, highlighting the importance of allergen management across various aspects of food preparation and service.