Cross-Contamination and Food Allergens
Stopping cross-contamination
Cross-contamination is the transfer of pathogens from raw food, hands, equipment, or drips to ready-to-eat food. Store raw food below ready-to-eat food, in this order from top shelf down: ready-to-eat food, seafood, whole cuts of beef and pork, ground meat, then poultry. Keep food covered and 6 inches off the floor. Use separate cutting boards and utensils for raw and ready-to-eat items, and clean and sanitize them between tasks. Never taste food with a utensil that goes back into the food, and never use the same wiping cloth for raw juices and prep surfaces.
The nine major allergens
Milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Reactions range from hives and swelling to vomiting and life-threatening breathing difficulty. There is no cure - only strict avoidance.
Allergen cross-contact
The trap questions hinge on this: allergen protein is not killed by cooking, not removed by freezing, and not removed by wiping with a dry towel. A shared fryer, grill, deli slicer, or toaster is a hazard. Use clean and sanitized equipment, dedicated utensils where possible, wash hands and change gloves, and plate the allergen-free dish first.
Serving guests
Be able to describe how each dish is prepared and identify hidden ingredients. If you cannot answer a guest's allergen question, say so and check with the manager - never guess.
Rule of thumb
Raw above nothing, ready-to-eat above everything. Worked example: a guest with a shellfish allergy orders fried chicken; the fries and shrimp share the fryer. Correct response: tell the guest honestly and offer an alternative cooked in a clean pan with fresh oil.