how to prevent cross contamination in the kitchen

Avoiding Cross-Contamination In Food Safety: 6 Rules

who this class is for

Restaurant staff and managers

Test your knowledge with a quick test and earn a free micro-certificate

Shop for etiquette, behavioral, and contextual signs

About this micro-class

Cross-contamination occurs when harmful bacteria are transferred from one surface or food to another, potentially leading to foodborne illnesses. It’s crucial to implement proper procedures to prevent cross-contamination at all stages of food handling.

Rules for Avoiding Cross-Contamination in Food Handling

1. Separation of Raw and Ready-to-Eat Foods

Keep raw meats, poultry, seafood, and eggs separate from ready-to-eat foods such as fruits, vegetables, and cooked dishes.

Use separate cutting boards, utensils, and equipment for handling raw and cooked foods to prevent the transfer of harmful bacteria.

Store raw meats in designated areas away from ready-to-eat foods in refrigerators and walk-in coolers to avoid drips and spills.

2. Color-Coding and Labeling

Follow a color-coded system for cutting boards, utensils, and containers to distinguish between different types of foods and prevent cross-contamination.

Clearly label containers and shelves in refrigerators and storage areas to indicate which items are raw and which are ready-to-eat.

3. Proper Handling Techniques

All employees must wash their hands frequently, especially after handling raw foods, using the restroom, or touching surfaces that may be contaminated.

Use separate preparation areas and equipment for handling raw and cooked foods to prevent cross-contact.

4. Cleaning and Sanitization

Maintain a strict cleaning and sanitization schedule for all food contact surfaces, equipment, and utensils.

Use approved sanitizers and follow manufacturer instructions for proper dilution and contact time.

Regularly clean and sanitize cutting boards, knives, and other utensils after each use, especially when switching between raw and ready-to-eat foods.

5. Proper Storage

Store raw meats, poultry, and seafood in leak-proof containers or sealed plastic bags to prevent drips and spills in refrigerators and storage areas.

Store raw foods below ready-to-eat foods in refrigerators to prevent juices from dripping onto other items.

Use separate shelves or drawers for raw and ready-to-eat foods to minimize the risk of cross-contamination.

6. Monitoring and Auditing

Follow regular monitoring and auditing procedures to ensure compliance with cross-contamination prevention measures.

Conduct periodic inspections of food handling practices, storage areas, and equipment to identify and address any potential risks of cross-contamination.

Take corrective actions as necessary to address any deficiencies and prevent future occurrences of cross-contamination.

Test your knowledge with a quick test and earn a free micro-certificate

Shop for etiquette, behavioral, and contextual signs

related micro-classes