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Food Preparation Skills for Avoiding Cross Contact

What is cross contact?

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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 is cross contact?

 

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Host: What is cross contact?

Bob Gravani: Well cross contact is a situation where a food processing plant might be involved in making a product that contains an allergen and one that does not and they have to be scrupulously aware of keeping those products separate. Let me give you a couple of examples, if a company makes an egg pasta versus a non-egg pasta, they have got to prevent cross contact from the food allergen to the non food allergen containing product. So they are going to scrupulously clean equipment and make sure that the allergens are kept segregated in their warehouse during the process and make these products at two separate times after extensive clean up of the equipment, etcetera. Other examples might be nuts in chocolate products or certainly nuts in baked goods. Often times we see issues related to undeclared allergens present in some products because of errors in manufacturing.

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