Posted January 11, 2023
Cross Contamination

How are you preventing cross contamination of allergens in your establishment? While some allergies may be less severe than others it is important to handle all allergen warnings in a precautionary manner. Are you using separate pans, fryers, a clean knife, and prep board? Does your POS system have a special allergen alert that will show up on the prep ticket? Is your service staff aware of what products in the kitchen could cause allergic reactions, such as peanuts or shellfish? Is there a procedure on how to communicate allergen concerns to the patron? We invite you to join Katkin, offering the food handler and manager courses from ServSafe – safety education is available in person and online! It's what we do. It's who we are