Crosscontact

Cross-contact is the unintended transfer of an allergen from one surface, product, or ingredient to another, resulting in the presence of allergenic proteins in a food or consumer product that was not expected to contain them. In food safety and allergen management, cross-contact is distinguished from microbial cross-contamination by focusing on allergen transfer rather than pathogens. Cross-contact can occur through shared equipment, processing lines, utensils, hands, surfaces, or packaging materials, as well as via airborne particles in some settings or residuals in cleaning equipment. The risk is especially significant for products marketed as allergen-free or suitable for people with allergies; even trace amounts can trigger adverse reactions in sensitive individuals.

Prevention relies on an allergen control plan that includes clearly defined allergen data, segregated equipment and production lines, dedicated utensils, effective cleaning procedures, validated cleaning methods, and routine audits. Operational measures include labeling, color-coding, scheduling allergen-free production runs, and stringent hygiene practices. Suppliers may provide allergen information for ingredients and packaging, and facilities document procedures for preventing cross-contact. Detection is typically not required for routine operations, but products intended for allergen-free markets may be tested to verify absence of specific allergens. The term is widely used in food manufacturing, catering, and retail to describe preventive controls designed to protect consumers with allergies and to guide risk communication and labeling.