Cross contact vs. cross contamination
As food allergies have become more prevalent, so has the use of the term “cross contact.” While it’s often confused with cross contamination, the terms mean different things, have different consequences and require different preparation procedures. As Francine Shaw, president of Savvy Food Safety, told Modern Restaurant Management recently, cross contact is dangerous only to those with food allergies. It occurs when care wasn’t taken during food preparation to prevent an ingredient from coming into contact with a food that is then accidentally eaten by a guest with a food allergy. Cross contamination, particularly when it involves food contact with raw poultry, eggs or meat, has more universal implications because it can make anyone ill, allergic or not.
Comments are closed.
subscribe to our newsletter