How a Food Handler can prevent Cross Contamination
Cross contamination occurs when a food handler allows bacteria and viruses to be transferred from a contaminated surface to one that is not contaminated. The bacteria and viruses can come from people, work surfaces or equipment, and other foods.
A food handler placing ready-to-eat food on a surface that held raw meat, poultry, seafood, or eggs can spread bacteria and make you sick. But stopping cross-contamination is simple.
We recommend food handlers use one cutting board for fresh produce, and a separate one each of the following:
- raw meat
- poultry or
Use separate plates and utensils for cooked and raw foods.
Before a food handler resumes the use of cutting boards, utensils or prep tables, thoroughly wash, rinse and sanitize plates, utensils, and cutting boards that held raw meat, poultry, seafood, or eggs.