- 10 Feb
5 Ways to Avoid Cross-Contamination in the Kitchen
Food Allergies are a food safety concern for all restaurants. Patrons must trust that foods labeled “allergen free” are prepared safely. Having a knowledgeable staff is the first step to maintaining a safe kitchen. Through education, protocols, and cleanliness you can help ensure a safe dining experience the whole family can enjoy. While there are many steps in preparing allergy free meals, here are a few starter points:
- Start from Scratch: Allergens are present in unsuspecting places. Never reuse oil or hot water. Use a clean pot or pan each time to prevent cross-contamination.
- Be Organized: Use special colored utensils, cutting boards, and cookware for specially prepared items.
- Make Cleanliness a Priority: Wash hands, utensils, and surfaces with hot soapy water and friction. Always use clean water, sponges, and towels to avoid even the smallest allergenic crumb.
- Don’t Recycle: You can’t cut corners with food allergies. If someone has a nut allergy, you can’t just pick off pieces of almonds and assume its “okay”. Food must be prepared fresh and in a clean environment. It might take a little longer but your patron will be thankful you took the time to do it right.
- Keep a Reference Guide for Staff: The first step is to teach your staff about allergies and how they can help prevent cross-contamination. Having a guide that includes ingredient statements and allergen declarations for each recipe aids as a go-to guide that staff can quickly access.
If you would like more information about our restaurant reference guides, contact us today.