Glossary · Safety & compliance
Cross-contamination
Definition
Cross-contamination is when bacteria or allergens pass from one food, surface or utensil to another. At a van it usually happens through shared tools.
Cross-contamination covers two problems. One is harmful bacteria moving from a dirty surface or hand onto food. The other is allergen cross-contact, where a trace of one ingredient, such as nuts, ends up on food meant to be free of it. Either can make someone ill, and allergen traces can be dangerous in tiny amounts.
On an ice cream van the risks are specific: scoops moved between tubs, toppings scattered over a counter, sauce bottles touching cones, and the soft serve nozzle shared by every order. Cleaning routines, separate utensils and careful handling reduce the risk, but in a small mobile kitchen it cannot always be removed entirely. That is why guests with severe allergies should speak to us before ordering, and why we ask organisers to tell us about allergies in advance.
Related terms
- 14 allergensThe 14 allergens are the major food allergens UK food businesses must give information about, including milk, eggs, peanuts, tree nuts, gluten and soya.
- Chopped nutsChopped nuts are a classic sundae topping of small pieces of roasted nuts. They add crunch, but nuts are major allergens and need careful handling.
- ScoopA scoop is a rounded portion of hard ice cream, and also the spring-loaded tool used to serve it. Scooped ice cream is kept colder than soft serve.
- Level 2 food hygieneLevel 2 food hygiene is the standard UK food safety qualification for people who handle food, covering hygiene, temperature control and allergens.
- The full glossary54 terms, from soft serve to street trading licences.
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