Prevent cross-contamination by understanding that it occurs when food becomes contaminated with bacteria from another source. Bacteria are a common cause of foodborne illness and can be easily transferred by hands, tea towels and kitchen equipment.
RECIPE FOR SUCCESS INGREDIENT CARDS
Ingredient 1: Be Food Safe
Question:
How can we prevent cross-contamination?
Answer:
Cross-contamination can easily occur by:
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- cutting raw meat and then using the same unwashed unsanitised knives and cutting boards for cooked food, salad items and fruit
- handling raw meat and not washing your hands or changing your gloves before undertaking other tasks like taking out the rubbish, handling cooked foods and preparing salads and fruits
- not cleaning and sanitising benches properly
- using tea towels for multiple tasks in the kitchen, such as wiping hands, placing under cutting boards, covering food and wiping equipment.
Prevention procedures include:
Transport and Storage
Cooked meats must not be transported or stored in receptacles which have contained raw meat unless such receptacles are of impervious construction and have been washed and sanitised.
Utensils
All utensils (knives, scales, cutting boards), storage containers and benchtops must be cleaned and sanitised after contacting raw meat and before contacting cooked meat.
Personal Cleanliness
Employees must thoroughly wash their hands and fingernails. This point must be strongly emphasised and highlights the importance of providing a hand basin in the working area.
Tableware and condiments
Adequate protection of all tableware such as crockery and cutlery and of condiments displayed in any self-serve customer dining area is essential.
Checklist
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- Use separate cutting boards for raw and cooked food (use coloured boards).
- Prepare raw and cooked foods in separate areas.
- Wash raw fruits and vegetables thoroughly to remove soil and contaminants before cutting.
- Clean and sanitise equipment and utensils after cutting raw meat and before preparing cooked or raw food.
- Clean and sanitise preparation benches and sinks between different tasks and at the end of each day.
- Store raw meats beneath and separate to cooked meats, vegetables and fruits on cold room shelves.
- Always wash hands with soap and water or change gloves after carrying out different tasks.
- Cover all food to prevent contamination.
- Allow dishes to air dry rather than use a tea towel that could be contaminated.
- Throw away any cracked or chipped crockery as bacteria can hide in cracks and contaminate food.
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