What does cross-contact risk refer to in allergen handling?

• A. The risk of over-seasoning dishes.
• B. The chance of serving cold food on hot plates.
• C. The potential for allergens to transfer from one dish to another via shared equipment or surfaces.
• D. The possibility of mislabeling drinks.

Answer: (C)

Cross-contact risk is about the potential for allergen proteins to transfer from one food to another through shared equipment, surfaces, or utensils, and through gaps in cleaning or procedures. Even if a dish is prepared without a certain allergen, residues left on a cutting board, knife, frying oil, mixer, or countertop can contaminate the next item. This is why dedicated equipment, thorough cleaning between tasks, and careful handling are essential to keep allergen-free dishes truly free from unintended allergens.

The other scenarios don’t involve this transfer of allergen materials. Over-seasoning, serving cold food on hot plates, or mislabeling drinks are separate issues and don’t address the risk of allergens moving from one item to another through the kitchen environment.