4.2 Preventing Allergen Cross-Contact

Cross-contact is the transfer of allergens from one food to another. Unlike cross-contamination (which involves pathogens), cross-contact cannot be fixed by cooking - the allergen remains.

Cross-Contact vs. Cross-Contamination

How to Prevent Cross-Contact

Equipment and Utensils:

• Use separate cutting boards, knives, and utensils for allergen-free items
• Clean and sanitize equipment thoroughly between uses
• When possible, use dedicated equipment for allergen-free foods

Food Preparation:

• Prepare allergen-free dishes FIRST, before other foods
• Keep allergen-containing foods in separate areas
• Never add an allergen to a dish after it's been ordered allergen-free

Cooking:

• Use fresh oil when deep-frying for customers with allergies
• Cook allergen-free items in clean pans
• Don't use the same grilling surface without cleaning

Storage:

• Store allergen-containing foods separately
• Cover and label allergen-containing foods
• Store allergen-free foods above allergen-containing foods

Responding to Customer Allergen Requests

When a customer tells you about an allergy:

1. Take it seriously - Never assume they're exaggerating
2. Alert the kitchen - Communicate clearly to everyone involved
3. Check ingredients - Verify all components of the dish
4. Use clean equipment - Don't risk cross-contact
5. Serve carefully - Ensure the right dish reaches the right customer
6. When in doubt, don't serve it - If you can't guarantee safety, be honest

If a Customer Has an Allergic Reaction

1. Call 911 immediately if symptoms are severe
2. Don't leave the customer alone
3. Ask if they have an epinephrine auto-injector (EpiPen)
4. Don't make them vomit - this can worsen the reaction
5. Document what they ate for emergency responders

Critical: Never tell a customer something is allergen-free unless you are 100% certain. A mistake can be fatal.