The Importance of Avoiding Cross-Contamination

When most people go to a restaurant, they just want to enjoy delicious food and don’t worry too much about how their meal is prepared. Unfortunately, many individuals don’t have the luxury of mindlessly eating anything that sounds good. Because of food allergies and other health conditions, some people must stay away from ingredients that are found in many dishes in the average American restaurant. Now more than ever before, restaurants need to be vigilant in protecting their customers by avoiding cross-contamination.

Common Ingredients That Threaten Restaurant Customers

Even for a perfectly healthy person, ingredients like raw meat, seafood, and eggs can harbor bacteria that may cause illness. It is critical that restaurant employees practice proper sanitation after handling raw ingredients so that bacteria from these foods do not contaminate any other ingredients or dishes. Celiac is a condition that causes severe reactions to any contact with gluten. Any wheat-based product, or even those that contain traces of gluten, like soy sauce, are very dangerous to individuals with celiac disease. Other extreme sensitivities or allergies may include:

  • dairy
  • peanuts
  • soy
  • shellfish

Restaurants should be careful to keep these ingredients separated from all others unless they must go into a dish together. Blue Sky Insurance Agency asserts that even the most stringent practices to prevent cross-contamination can leave room for unfortunate outcomes, so having an insurance policy in place to protect against related claims is a good idea.