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Cross-contamination happens when traces of allergens get into products accidently.

This can be prevented by:

• Having separate work surfaces, chopping boards and utensils for foods prepared with or without allergens and cleaning all of them before and after use.
• Storing ingredients and prepared foods separately in closed and labelled containers.
• Keeping ingredients that contain allergens separate from other ingredients
• Washing hands thoroughly between preparing dishes with and without certain allergens.

Cross-contamination can happen through using the same cooking oil. For example, gluten-free chips can't be cooked in the same oil which has been previously used for cooking battered fish because of the flour in the batter.

If you can’t avoid cross-contamination you should tell customers that you can’t provide an allergen-free dish.

All staff involved in handling ingredients, equipment, utensils, packaging and final food products should be aware of and aim to minimise the possibilities of cross-contamination with allergens.

Very small amounts of some allergens can cause severe allergic reactions in sensitive people. It is so important to clean thoroughly in a way that reduces the risk of cross-contamination.

Some methods of cleaning may not be adequate for removing some allergens. Dismantling equipment and cleaning each individual part with water (if appropriate) by hand is a good way to make sure that ‘hard-to-clean’ areas are free from allergen contamination.

Handling food allergens in the kitchen

Food preparation staff need to ensure that they know what is in the food they provide by recording allergen ingredient information in a written format. Information should be:

• Recorded on product specification sheets (Recipe Sheets).
• Included on ingredients labels and ingredients should be kept in original or labelled containers.
• Included in recipes or explanations of the dishes provided – any changes to recipes must be written down.
• Up to date.

Staff must be trained so they know:

• Procedures and policies regarding food allergens.
• How to handle allergy information requests and be able to guarantee that allergen-free meals are served.
• How to reduce the risk of cross contamination when serving food.
• Understand the information regarding allergens shown on the menu and provide additional information to customers.