What is a primary concern related to cross-contact in food service?

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The primary concern related to cross-contact in food service is the potential for allergic reactions in customers. Cross-contact occurs when allergens from one food come into contact with another food, either directly or through shared cooking equipment, utensils, or surfaces. This is particularly critical for individuals with food allergies, as even trace amounts of an allergen can lead to severe and potentially life-threatening reactions.

Ensuring strict protocols to prevent cross-contact is essential in food service environments to protect customers with allergies, as it can mean the difference between safety and a serious health risk. This concern surpasses other factors like flavor combinations, texture changes, or cooking times, as the health and safety of customers must always be the top priority in any food service setting.

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