Contamination from other foods

There are many ways in which a trace of one food may get into another product or dish. If that trace is a food allergen it becomes a hazard and needs to be controlled in the same way that you control other food safety risks.

You need to look at what is happening in your food business, from the ingredients you buy, along all the stages of preparation and service to find out where and how traces of one food allergen may get into another dish or product.

Key questions:
• What do you know about the foods you are buying in? Have you asked your suppliers about allergen contact?
• What happens on delivery to ensure that the product matches the description?
• Is there any possibility of cross contamination in storage? What about risks from accidental spillage?
• What kind of cross contamination may occur in preparation? Is it possible to segregate particular ‘high risk’ foods or ingredients, perhaps make something last when other foods have been covered and wrapped?
• Can you wash up / clean adequately? If not, what will you say to a food-allergic customer asking for a particular dish or product?
• Can you recommend a particular dish or product which you have been able to protect from contact with a specific food allergen?