Illinois Food Service License Practice Test 2025 – All-in-One Guide to Exam Success

The main cause of food allergies in foodservice establishments is cross-contamination. This occurs when allergenic foods come into contact with non-allergenic foods during preparation, cooking, or serving. Even trace amounts of an allergen can trigger a severe reaction in an individual with a food allergy, making it crucial to prevent any direct or indirect contact between allergenic and non-allergenic ingredients.

Cross-contamination can happen through shared utensils, cutting boards, or kitchen surfaces that have not been properly cleaned, as well as through improper handling by foodservice staff. To safeguard customers with allergies, foodservice establishments must implement strict protocols for food preparation, including using separate equipment and ensuring thorough cleaning of surfaces.

While food additives, overcooking, and improper storage are important considerations in food safety and quality, they do not primarily lead to food allergies in the same way that cross-contamination does.