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Food Preparation Skills for Avoiding Cross Contact

What are some tips for allergen-free grocery shopping?

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Bob Gravani
Professor of Food Science, Cornell University
Cornell University Department of Food Science  

Dr. Robert Gravani is a Professor of Food Science in the Department of Food Science. He received a BS degree in Food Science from Rutgers University and his MS and PhD degrees in Food Science from Cornell University with minors in microbiology and food marketing/management. He was appointed to the food science faculty in 1978 and currently serves as the Department Extension Leader and Director of the National Good Agricultural Practices Program.

Dr. Gravani's primary responsibilities are in the area of food science/food safety extension and outreach where he maintains a very active program and conducts short courses, seminars, and workshops for food processors, food retailers, the foodservice industry, and government regulatory agencies. He is interested in the microbiological safety and quality of foods and consumer knowledge of these important issues.

What are some tips for allergen-free grocery shopping?

 

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Bob Gravani: Hi my name is Bob Gravani and I am a professor of Food Science in Cornell University in Ithaca, New York. My area of interest is food safety and recently we have conducted a survey of severely food allergic consumers to find out how they manage their food allergies. Today we're going to talk about food preparation skills in cross contact and try to provide some information to you to help you do a better job of protecting yourself and your family against food allergens.

Host: What are some tips for allergen free grocery shopping?

Bob Gravani: Allergen free grocery shopping is somewhat difficult. Even though food labels have become increasingly more clear about what types of food allergens might be present in them, but working with people in the super market in various fresh prepared departments to alert them to specific food allergies is really the first step. The second step is becoming very active and avid label reader and trying to look at each food package and determine whether the specific offending protein might or might not be present in that specific product is very, very important in preventing allergic reactions from occurring.

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