Which of the following allergies can cause severe reactions in food service settings?

Wheat is recognized as a major allergen that can cause severe reactions in individuals with wheat allergies or celiac disease. In food service settings, it's critical to be aware of this because wheat is commonly used in various products, such as breads, sauces, and processed foods. Cross-contamination with wheat flour is also a significant risk in kitchens that handle multiple food items.

The severity of reactions to wheat can vary, but some individuals may experience symptoms ranging from gastrointestinal distress to life-threatening anaphylaxis, which underscores the importance of proper labeling and communication in food preparation. Food service professionals must be vigilant to avoid serving any food containing wheat to allergic individuals, taking care to clean surfaces and utensils properly and to be aware of hidden sources of wheat in food products.

The other options, such as sea salt, black pepper, and vinegar, generally do not contribute to severe allergic reactions. While certain individuals might have intolerances or sensitivities to these items, they are not classified as major allergens recognized by the U.S. Food and Drug Administration (FDA) and are less likely to lead to the kind of critical reactions that necessitate strict management protocols in food service environments.