How can a cook contribute to allergens' cross-contact during the preparation process?
◦ Unclean hands or gloves, shared utensils, grills, fryers, and cooking areas
◦ Exposure to airborne pathogens through uncovered sneezes or coughs
◦ Use of wine tools or crumbers kept in pockets used to carry cheese graters
◦ Use of trays that have been splashed with dairy or other allergen products