Is cross-contact the same as cross-contamination?
- 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 does it happen in a busy kitchen?
- 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 do you prevent it?
- One utensil per dish, and it stays with that dish.
- Separate, labeled pitchers and tools for allergen-free orders.
- Make, cook and serve allergen-free food first, on clean surfaces with clean tools.
- Keep allergen-free food covered and apart.
- Wash, rinse, then sanitize. Soap removes allergens; sanitizer kills germs.
- Change gloves and wash hands after touching an allergen food.
- No shared fryer oil for shellfish, fish or breaded foods.
- Keep packaging from store-bought items so you can check ingredients.
- 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. Tell customers in writing which of the 9 major allergens are ingredients in each unpackaged food; label allergens; prevent cross-contact with separate utensils and pitchers, fresh gloves, and washing (sanitizer doesn't remove allergens). Food Code 1-201.10(B), 3-602.12(C); FALCPA; FASTER Act · source