A study to reduce the allergen contamination in food-contact surfaces at canteen kitchens

Abstract Hidden allergens are an important issue at kitchens from restaurants and catering establishments when preparing allergen-free meals. Cross-contact and post-cleaning contamination are the main sources of such problems. In this study, milk, egg and gluten residues were analysed on clean food-contact surfaces to evaluate the effectiveness of cleaning and storage conditions in ten school kitchens. Results showed that using detergent with proteases, rinsing the utensils before use and wash by hand, reduced significantly the occurrence of allergens in kitchen surfaces or utensils. Some storage conditions such as keeping utensils in a cupboard or covered somehow, also protect the utensils from allergen post-contamination.