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Food Preparation Skills for Avoiding Cross Contact

If the statement on the label says a food “may contain” an allergen, or was “manufactured on shared equipment” w

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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.

If the statement on the label says a food “may contain” an allergen, or was “manufactured on shared equipment” w

 

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Host: If the statement on the label says, a food may contain an allergen or was manufactured on shared equipment with other allergen containing food, is it safe to eat?

Bob Gravani: Well, because of this new Food Allergen Labeling and Consumer Protection Act many companies have put these designations on their label to make sure that consumers know that even though they do a great job of allergy protection and prevention of cross contact, that there maybe a possibility that these foods contain an offending allergen, let's say tree nuts, for example in baked goods. So they want to make consumers aware that there is an increased risk and the consumer needs to then look at this label and make a conscious decision about whether they want to consume that product or not.

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