Restaurant cross-contact questions that travel well

Start with the complete allergy statement

Show the translated statement before ordering, identify the person who will eat the food and ask whether a manager or chef can review the request. Avoid reducing a severe allergy to a preference or asking only whether a dish is “safe.”

Ask about the full path of the food

A useful conversation follows the meal from supplier packaging through storage, preparation, cooking, plating and service. The kitchen may know the recipe but still use a shared fryer, grill, knife or garnish container.

• Can the kitchen check every ingredient, sauce, garnish and cooking oil used in this dish?
• Is the same fryer, grill, pan, knife, board or serving utensil used for my allergen?
• Can my meal be prepared with clean hands, clean utensils and a clean preparation area?
• If the kitchen cannot confirm the ingredients or cross-contact controls, what unopened or simply prepared option is available?

Treat uncertainty as information

A clear “we cannot guarantee this” can be safer than a confident answer without an ingredient check. Thank staff for being candid and use a verified alternative, unopened packaged food or another restaurant. Safely Plate cannot determine whether a kitchen is safe.