What it is

  • Cross-contact is an allergen getting into food that shouldn't have it.
  • Heat doesn't destroy allergens. Sanitizer doesn't remove them.
  • Only washing with soap and water, and keeping foods apart, prevents it.
  • Cross-contamination is different: that's germs, and cooking and sanitizer do kill germs.

Sources: Source protocols: cross-contact

How it happens

  • Shared serving spoons, tongs, pitchers or blenders
  • Boards and counters wiped but not washed
  • Hands and gloves
  • Reused fryer oil or pasta water
  • Crumbs, flour dust, or seeds falling on the grill
  • Shared toasters
  • Customers moving spoons between dishes

Sources: Source protocols: cross-contact (how it happens)

How to prevent it

  1. One utensil per dish, and it stays with that dish.
  2. Separate, labeled pitchers and tools for allergen-free orders.
  3. Make, cook and serve allergen-free food first, on clean surfaces with clean tools.
  4. Keep allergen-free food covered and apart.
  5. Wash, rinse, then sanitize. Soap removes allergens; sanitizer kills germs.
  6. Change gloves and wash hands after touching an allergen food.
  7. No shared fryer oil for shellfish, fish or breaded foods.
  8. Keep packaging from store-bought items so you can check ingredients.
  9. If you can't be sure an item is allergen-free, say so.

Sources: Source protocols: cross-contact (prevention) · Food Code 3-304.15

The rules behind it

  • Allergens and cross-contact. Label the 9 major allergens; tell customers in writing which major allergens are in unpackaged food; train staff in allergy awareness; separate utensils and pitchers; wash (sanitizer doesn't remove allergens). FALCPA; FASTER Act; Food Code 3-602.12(C), 2-103.11(O) · source