To prevent cross-contamination, which is the transfer of harmful bacteria from raw food, surfaces, or utensils to ready-to-eat food, follow these key practices:
Personal Hygiene
- Always wash hands thoroughly with warm, soapy water before and after handling raw food, including fruits and vegetables
- Avoid touching food unnecessarily during preparation
Food Handling and Preparation
- Use separate chopping boards, knives, and utensils for raw meat/poultry and ready-to-eat foods, or thoroughly wash and sanitize them between uses
- Do not wash raw meat or poultry before cooking, as this can spread bacteria through splashing
- Handle raw meat packaging carefully since bacteria can survive on packaging and contaminate surfaces
- Marinate food in the refrigerator and not at room temperature to avoid bacterial growth
Food Storage
- Store raw meat, fish, and poultry on the bottom shelf of the refrigerator to prevent their juices from dripping onto ready-to-eat foods
- Keep raw and ready-to-eat foods separate during storage and preparation
- Keep food covered and off the floor during storage
Cleaning and Sanitizing
- Clean and disinfect work surfaces, utensils, and equipment thoroughly before and after use, especially after handling raw food
- Use separate cleaning materials (cloths, sponges, mops) for raw and cooked food areas
- Regularly change, wash, and sanitize cleaning cloths and avoid using cloths that have been used for cleaning toilets or other unsanitary areas
- Allow equipment and utensils to air dry after washing and sanitizing
Additional Precautions
- Avoid storing food uncovered or on the floor of the fridge or freezer
- Keep cleaning chemicals and non-food items stored away from food preparation and storage areas
- Control personnel flow in food handling areas, requiring clean protective clothing and handwashing to minimize contamination risks
By implementing these measures, you reduce the risk of foodborne illness caused by cross-contamination in your kitchen or food preparation area
