Allergies & Cross-contamination

Many patrons may have seafood allergies, so it’s extremely important to be careful when handling such products. Cross-contamination occurs when the juices from raw meats or germs from other sources touch ready-to-eat foods and their proteins mix. Here are some tips to help prevent cross-contamination:

Always thoroughly wash utensils, cutting boards, and pans with soap and water
Keep all raw and cooked foods separate
Ensure the utensils and cutting boards for raw meat, poultry, and seafood are different from the utensils and dishes you use for produce and ready-to-eat foods
Store raw meat, poultry, and seafood under other items in sealed containers to ensure that juices do not drip onto ready-to-eat foods
Always cook allergy-safe foods first
Keep safe foods covered and away from other foods that might splatter
Always wash your hands with soap and water before touching anything else if you’ve handled a food that patrons may be allergic to.

High Liner Foodservice

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