What practice helps prevent cross-contact for allergic customers?

• A. Provide separate ware items to handle dishes for allergic customers
• B. Use shared utensils
• C. Use the same dishes for all customers
• D. Do not label allergens

Answer: (C)

Preventing cross-contact rests on keeping allergen-containing foods separate from those served to customers with allergies. The best way to do this is to provide separate ware items to handle dishes for allergic customers. Using dedicated utensils, plates, and cookware for their meals helps ensure that no trace of an allergen is transferred from other foods, which is key for their safety.

Context helps: cross-contact can happen wherever shared tools or surfaces are used—utensils, cutting boards, storage, and prep areas. When tools that touched allergenic foods are used on allergen-free dishes, even tiny amounts can trigger a reaction, so separate ware and clearly separated prep areas are essential.

In contrast, using shared utensils or the same dishes for all customers increases the risk of transferring allergens, and not labeling allergens leaves customers unaware of what to avoid, undermining their ability to protect themselves.