What is cross-contact?
It is when traces of an allergen pass to a food that does not contain it: the same griddle, the same frying oil, an unwashed board or knife, a pair of hands.
Since Regulation (EU) 2021/382 the rule is clear: equipment, containers and means of transport used with an allergen are not used with foods without it, unless they have been cleaned and at least checked that no visible residue remains.
The same rule also applies in primary production: when harvesting, transporting and storing.
To remember
- Clean and check: no visible residue.
- Watch griddles, fryers, boards and hands.
Facts and sources for this section
- Since Regulation (EU) 2021/382, equipment, means of transport and containers used with an allergen are not used with foods that do not contain it, unless they have been cleaned and at least checked that no visible residue remains. [S4]
- The same rule applies in primary production, to harvesting, transport and storage. [S4]
How do you prepare a dish without an allergen?
Before you start, wash your hands and use a clean surface, utensils and containers. If you can, prepare that dish first, before the kitchen fills with flour or nuts.
Do not fry in oil where you have fried battered food or seafood, and do not plate it with the ladle of another sauce. Cover the dish and mark it so that nobody mixes it up.
Take it yourself, or tell whoever serves it exactly who it is for. These steps are practical advice of our own: if you cannot guarantee any of them, tell the customer before serving.
To remember
- Clean hands, surface and utensils.
- Oil and ladles kept apart.
- If you cannot guarantee it, say so.
What do you do if a recipe or a supplier changes?
Every change is a risk: a new breadcrumb may contain sesame, and a bought-in sauce can change its recipe without changing its look.
The business must review its self-checking procedure when the product, the process or any stage changes. And management must maintain the integrity of the hygiene system when making changes.
For you: before using a new product, read its label or its sheet and update the dish's allergen sheet. If there is no time, do not use it until someone has checked it.
To remember
- New product, new sheet.
- The sheet beats memory.
What changes in a school canteen?
Under Ley (Law) 17/2011, nursery schools and schools give families the monthly menu schedule, including for those with allergies or intolerances, and keep available the information on the products used.
If the organisation and the facilities allow it, schools with pupils with diagnosed allergies or intolerances, proven by a medical certificate, prepare special menus. For gluten intolerance, alternative menus are guaranteed.
If it cannot be done with guarantees, the school gives the pupil cooling and heating facilities, for their exclusive use, for the meal they bring from home. If you work in the canteen, that food is not touched or mixed.
To remember
- Monthly menu for families, the special one too.
- Gluten: the law requires alternative menus.
Facts and sources for this section
- Under Ley (Law) 17/2011, nursery schools and schools give families the monthly menu schedule, including for diners with allergies or intolerances, and keep available the information on the products used. [S6]
- If the organisation and the facilities allow it, schools with pupils with diagnosed allergies or intolerances, proven by a medical certificate, prepare special menus; for gluten intolerance, alternative menus are guaranteed. [S6]
- If it cannot be done with guarantees, Ley (Law) 17/2011 provides for giving the pupil cooling and heating facilities, for their exclusive use, for the special meal that their family brings. [S6]
What do you do if a customer has a reaction?
Allergic reactions can be serious, even potentially fatal. They can start with itching, swollen lips or face, difficulty breathing or feeling unwell.
Call the emergency services and tell your manager. Do not leave the person alone and, if they carry their emergency medication, help them use it as they have been instructed.
Afterwards, keep the packaging, the label or the dish's sheet. It will help to find out what went wrong and to stop it happening again.
To remember
- Emergency services first.
- Keep the sheet and the label.
Facts and sources for this section
- Allergic reactions can be serious, even potentially fatal. [S4]
What does the business do to make this work?
Management must make sure that staff receive adequate training and supervision. And all workers must be aware of the hazards to food safety.
A good kitchen has up-to-date sheets, a fixed place to check them and someone who answers when there are doubts. If yours lacks any of that, ask for it.
Your part fits in one sentence: do not guess, check the sheet, separate and clean, and speak up if something does not add up. That is what the test will ask you.
To remember
- Up-to-date sheets and someone who answers.
- Do not guess: check.
Facts and sources for this section
Check what you have learned
Three questions from the test, with their explanation. Tap an answer.
Question 1 of 3
A customer orders a dish without nuts. Where do you start?
See the answer
Correct: B, Washing your hands and using a clean surface, utensils and containers. To prepare a dish without an allergen: clean hands, surface and utensils, oil and ladles kept apart. Removing the allergen from a finished dish does not remove the traces. [S4]
Question 2 of 3
A school cannot safely prepare the special menu of an allergic pupil. What does Ley (Law) 17/2011 provide?
See the answer
Correct: A, Giving them cooling and heating facilities, for their exclusive use, for the meal they bring from home. If it cannot be done with guarantees, Ley (Law) 17/2011 provides cooling and heating facilities, for exclusive use, for the special meal that the family supplies. [S6]
Question 3 of 3
Who must make sure you receive adequate training and supervision?
See the answer
Correct: D, The management of the business. Management's commitment includes making sure that staff receive adequate training and supervision. [S4]