How a Food Handler can prevent Cross Contamination

                                                                               Food Handler Training

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.

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We recommend food handlers use one cutting board for fresh produce, and a separate one each of the following:

• raw meat
• poultry  or
• seafood

                              food handler

Use separate plates and utensils for cooked and raw foods.

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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.