Cross-Contamination
Preventing cross-contamination is one step to help
eliminate food- borne illness. Cross-contamination of food is
a common factor in the cause of foodborne illness. Foods
can become contaminated by microorganisms (bacteria and
viruses) from many different sources during the food
preparation and storage process.
What is cross-contamination?
Cross-contamination is the contamination of a food
product from another source. There are three main ways cross-contamination can occur:
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Food to Food
Food can become contaminated by bacteria from other
foods. This type of cross-contamination is especially
dangerous if raw foods come into contact with cooked foods.
Here are some examples of food-to-food cross-contamination:
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In a refrigerator, meat drippings from raw meat stored
on a top shelf might drip onto cooked vegetables placed on
lower shelf.
-
Raw chicken placed on a grill touching a steak that is
being cooked.
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People to Food
People can also be a source of cross-contamination to foods.
Some examples are:
-
Handling foods after using the toilet
without first properly washing your hands.
-
Touching raw meats and then preparing vegetables without
washing hands between tasks.
-
Using an apron to wipe your hands between handling
different foods, or wiping a counter with a towel and then
using it to dry your hands.
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Equipment to Food
Contamination can also be passed from kitchen equipment and
utensils to food. This type of contamination occurs because
the equipment or utensils were not properly cleaned and
sanitized between each use. Some examples are:
-
Using unclean equipment, such as slicers, can openers, and
utensils, to prepare food.
-
Using a cutting board and the same knife when cutting
different types of foods, such as cutting raw chicken
followed by salad preparation.
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Storing a cooked product, such as a sauce, in an unsanitized container that previously stored raw meat.
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Preventing Cross-Contamination
Follow these steps to prevent cross-contamination and reduce
hazards to food:
-
Wash your hands thoroughly between handling different foods or after
using the toilet.
-
Wash and sanitize all equipment and utensils that come in
contact with food.
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Avoid touching your face, skin, and hair, or wiping your
hands on cleaning cloths.
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Store foods properly by separating washed or prepared
foods from unwashed or raw foods.
-
Try preparing each type of food at different times, and
then clean and sanitize food contact surfaces between each
task.
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