Glossary
What is cross-contamination?
Cross-contamination is the transfer of harmful bacteria, allergens or other hazards from one food, surface or person to another — often via hands, cloths, boards or shared equipment.
It is a leading real-world failure mode in busy kitchens where raw and ready-to-eat paths collide under time pressure.
Controls that show up in daily work
Colour-coded boards, separate prep areas, handwashing, cleaning schedules, allergen-aware service and clear storage rules. Checks and training records prove the system is active — not only written down.
Failed cleaning or storage checks should open corrective actions, not get ticked green “to keep the folder tidy.”
Frequently asked questions
Is cross-contamination only about bacteria?
No. Allergen transfer is also a critical form of cross-contamination for many guests.
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