Allergen cross-contamination occurs when an allergenic protein is introduced into a food product that is not normally expected to contain that allergen. Cross-contamination can occur not only from poor manufacturing practices, but also from poor personnel practices.
Under the South African Foodstuffs, Cosmetics and Disinfectants Act (54 of 1972), Regulations Governing General Hygiene Requirements for Food Premises, The Transport of Food and Related Matters, R638, the duties of a food handler comprise a number of important practices, including ensuring that their hands and clothing are clean. This involves – but is not limited to – the washing and cleaning of the hands in an effective manner to prevent contamination of any sort (including allergen contamination). Read more here.