Food Safety Manager Practice Test 2026 – Complete Exam Prep

Cross-contact happens when allergen-containing foods touch other foods or surfaces, leaving trace amounts that can trigger reactions. In this scenario, fish is one of the eight major food allergens. Cooking salmon and beef on the same grill means the grill surface and any juices or utensils could transfer fish proteins to the beef. If someone with a fish allergy eats that beef, they could react despite not eating fish directly. This direct sharing of a cooking surface creates a clear cross-contact risk.

The other options either describe good prevention practices or less direct transfer paths. Keeping allergen ingredients separate during prep reduces cross-contact, washing hands helps limit hand-to-food transfer, and storing greens above meat could allow drips to contaminate greens, but the most direct and high-risk cross-contact path here is using the same grill for fish and non-fish foods.