Cross Contact in Kitchens: What It Is and Where It Happens

The distinction that professional kitchens cannot afford to get wrong

I have worked in kitchens where allergen awareness was a laminated sheet on the back of a walk-in door that nobody read. I have also worked with chefs who genuinely believed that heat neutralises allergen proteins. It does not. And the gap between what a kitchen believes it is doing and what is actually happening during service is where people get hurt.

This piece is about that gap, where cross-contact occurs, why it is harder to control than most brigades realise, and what the professional standard actually looks like.

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