Which statement about cooking and food allergens is true?

Cooking does not reduce allergenic risks because food allergens are protein-based substances that are generally stable even under various cooking conditions. While some cooking methods might change the consistency or flavor of food, they do not alter the underlying proteins that trigger allergic reactions in sensitive individuals. This means that even after cooking, the potential for an allergic reaction remains unchanged for those who are allergic to the specific protein in question. Therefore, it's important for food handlers to understand that cooking does not eliminate allergens and to take appropriate precautions to manage allergenic risks in food preparation and service.