Cross-contamination is the transmission of “pathogens”, or the result of person-to-person contact or contact from a person to food directly or indirectly.
For example, if a person with dirty hands touches a clean bowl where food will be mixed, or starts making food preparation without washing their hands’ results in cross-contamination.
Cross contact is the transmission of allergenic proteins to other products in the kitchen preparation.
The most common Allergen foods are, milk, eggs, fish, shellfish, peanuts, wheat, walnuts, soy.
You must be very conscious about washing hands, cleaning and sanitizing your stations and kitchen utensils, to avoid cross-contamination and or cross-contact. For the safety of yourself, staff, and your customers.