Cross-contact happens when one food comes into contact with another food and their proteins mix. As a result, each food then contains small traces of the other food or allergen. These amounts are so small, or even microscopic, that they usually can’t be seen with the human eye.
However, even this tiny amount of food protein can catalyze reactions in people with food allergies and sensitivities!
The term “cross-contact” is fairly new. Some people may call this “cross-contamination.” Below, we have a chart to exemplify this concept.
For all you visual learners out there: We weren’t kidding when we said we accommodate everyone. Kind of our thing.