Cross-contamination of food is the unintentional transfer of bacteria or other microorganisms onto food from other food, hands, surfaces, or other equipment with harmful effect.
Cross-contamination is one of the commonest causes of food poisoning, especially from raw onto cooked food. This is why preparation and handling of food must be conducted according to the highest safety standards to ensure harmful germs do not grow and spread.
These measures begin with shopping for the food....
Cross-contamination of food is the unintentional transfer of bacteria or other microorganisms onto food from other food, hands, surfaces, or other equipment with harmful effect.
Cross-contamination is one of the commonest causes of food poisoning, especially from raw onto cooked food. This is why preparation and handling of food must be conducted according to the highest safety standards to ensure harmful germs do not grow and spread.
These measures begin with shopping for the food. When shopping, raw meat, poultry or unwashed vegetables must be prevented from touching other foods by placing the foods in plastic bags to prevent dripping of juices onto the other foods.
The foods should be refrigerated by placing them in containers or sealed plastic bags. When cooking, hands must be washed with soap and water before and after handling the food or using the bathroom. Use separate cutting boards for fresh produce and raw meat, poultry, and sea food. Wash the cutting boards thoroughly before and after use and ensure that dish cloths are clean and changed regularly.
Ensure that you or anyone else who is ill, especially with diarrhea or vomiting, does not engage in preparing food. There are other measures that should be observed when cooking certain food items, and there are additional safety measures that should be observed when serving the food.
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