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Food Allergies: Challenges and Opportunities for Food Service

Avoid cross contamination

Take-home messages

  • Cross contamination is one of the leading causes of food allergy reactions in restaurants.
  • Cross contamination can occur at many points in the preparation process, so be vigilant.
  • Clean utensils and work surfaces thoroughly before using them to prepare a dish for an allergic guest.

Even when the recipe for a dish doesn't include food allergens, they can sneak in. In a busy kitchen, with many different dishes being prepared at the same time, the risk of cross contamination is ever present. Cross contamination can occur in many ways, including:

  • A cutting board used for slicing nut bread is then used for dicing vegetables
  • Cooking oil used to fry shellfish is then used to fry onions
  • Sauce containing eggs splashes onto a plate being prepared for an allergic customer
  • Traces of egg yolk remain behind on a cook's rubber gloves
  • Water used to boil cheese-filled pasta is then used to make spaghetti
  • Garnishes become contaminated with traces of crushed nuts
  • An inadequately cleaned utensil contains traces of egg yolk

To avoid cross contamination, be alert to the many ways it can occur. Some of the most common problems include contamination on hands or gloves, splashed or spilled foods, and shared utensils or counters.

When preparing a dish for an allergic customer, make sure every utensil and surface has been cleaned with soap and water before use.

If possible, maintain a separate preparation area. Ideally, this should include separate frying stations for cooking fish, foods that contain nuts or peanuts, and other foods.

If the kitchen staff suspects that a dish may have been cross contaminated, don't take a chance. Prepare a new dish.