Cross-contact at restaurants can be dangerous.

This comprehensive article will explore the often-overlooked issue of cross contact in restaurants. My goal as a nutritionist and dietician is to educate you on the risks of cross-contact and teach you how to avoid it. This information is based upon extensive research and studies as well as real-world cases.

Understanding cross-contact is important

Cross-contact is a serious issue in the restaurant industry. Both customers and staff need to be aware of its dangers. Cross-contact is the spread of allergens, either from food to food or surfaces to surface. This can cause serious reactions in people who have food intolerances or allergies. A study in the Journal of Allergy and Clinical Immunology found that nearly half of fatal reactions to food allergies were caused by foods consumed outside of the home. Knowledge about cross-contact could potentially save lives.

Start Points for Recognizing Cross-Contact and Preventing It

Education is the first step in preventing and recognizing cross-contact. Staff at restaurants should receive training to help them understand cross-contact, its causes, and ways to avoid it. It is important to use separate utensils when preparing different types of food, clean surfaces well, and store foods correctly. Restaurant staff should be informed of the needs of customers, particularly those who have food allergies. They should also consider carrying an epinephrine injector, according to the American Academy of Allergy, Asthma & Immunity, just in case they accidentally come into contact with allergens.

The Hidden Risks of Contact in Restaurants

• Use the same board to cut different foods: A person who has a nut allergies may experience an allergic reaction if a board that is used for chopping nuts and then used to cut fruit was not cleaned properly.
• Cross-contamination can occur when you use the same fryer to cook different food. For example, cooking seafood in one oil and then frying fries in another.
• Storage of food: Storing foods that are allergenic, such as peanuts, above others can cause accidental contamination. The allergen could fall into foods below.
• Sharing utensils can cause an allergic reaction to someone who has a peanut allergies.
• Reusing gloves: A restaurant employee handling shellfish could pose a danger to someone who has a shellfish allergies.
• Cross-contact can occur if surfaces are not cleaned thoroughly.
• Use the same barbecue for cooking different food: Vegetarians or people who have allergies may find it difficult to cook a veggie-burger on a grill that previously cooked meat.
• Cross-contact can occur when using the same serving tool for multiple dishes.
• Containers for condiments: Dipping a knife used to cut another food in a container of condiment can result in cross-contact.
• Drink garnishes can trigger an allergic reaction for someone who has a shellfish allergies. A slice of lemon from the drink that is garnished by a cocktail shrimp may cause a reaction.

Other Tips

Understanding cross-contact and how to respond to an allergic reaction are equally important. Symptoms such as swelling, dizziness, breathing difficulties, or hives can help you seek immediate medical care. Restaurants should also consider putting in place an emergency plan for these situations.

Conclusion

Cross-contact dangers in restaurants can have serious health implications for people with allergies and intolerances. To prevent cross-contact, education, awareness, communication and vigilance are essential. Understanding these risks, and being proactive as a customer or restaurant employee can create a safe dining environment.

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