Which core ingredients require attention to allergen labeling?

• A. Gluten and soy are the two most important.
• B. Eggs and sesame are never allergen concerns.
• C. Water and salt have allergen labeling.
• D. Dairy and nuts are common; always check the allergen matrix for each flavor.

Answer: (D)

Allergen labeling centers on ingredients that commonly trigger reactions, and in a bakery setting dairy and nuts are among the most frequent culprits. Because each NBC flavor can vary and some flavors may include dairy products (like butter or milk) or contain nuts (such as almonds or walnuts), staff must consult the allergen matrix for every flavor. The matrix shows exactly which flavors contain dairy or nuts and flags any cross-contact risks, helping protect customers with allergies. This is why dairy and nuts are highlighted as the core concerns and why you always check the allergen matrix for each flavor. The other options don’t fit because water and salt aren’t allergens, eggs and sesame are actual allergens to watch for, and gluten and soy aren’t the only or necessarily the most critical allergens to flag in this context.