“Cross contamination is one of the most common causes of food poisoning. It happens when harmful germs are spread onto food from other food, surfaces, hands or equipment.
Cross contamination may occur from –
1. Food to food –
Food can become contaminated by bacteria from other foods. This type of cross-contamination is especially dangerous if raw foods come into contact with cooked foods. Here are some examples of food-to-food cross-contamination:
I. In a refrigerator, meat drippings from raw meat stored on a top shelf might drip onto cooked vegetables placed on lower shelf.
II. Raw chicken placed on a grill touching a steak that is being cooked.
2. Hand to food –
People can also be a source of cross-contamination to foods. Some examples are:
I. Handling foods after using the toilet without first properly washing hands.
II. Touching raw meats and then preparing vegetables without washing hands between tasks.
III. Using an apron to wipe hands between handling different foods, or wiping a counter with a towel and then using it to dry hands.
3. Equipment to food
Contamination can also be passed from kitchen equipment and utensils to food. This type of contamination occurs because the equipment or utensils were not properly cleaned and sanitized between each use. Some examples are:
I. Using unclean equipment, such as slicers, can openers, and utensils, to prepare food.
II. Using a cutting board and the same knife when cutting different types of foods, such as cutting raw chicken followed by salad preparation.
III. Storing a cooked product, such as a sauce, in an unsanitized container that previously stored raw meat.
Following should be done to avoid cross – contamination –
– Raw food/ meat/poultry and ready-to-eat foods should be kept separate at all times.
– Hands should be thoroughly washed before switching from preparing non vegetarian products to any other activity.
– Work surfaces, chopping boards and equipment should be thoroughly cleaned (intend clean and sanitize) before the preparing of food starts andafter it has been used.
– Separate chopping boards and knives for raw fruit/ vegetables/ meat/poultry and ready-to-eat food should be used.
– Raw meat/poultry below ready-to-eat food should be kept in the fridge.
– Separate fridge for raw meat/poultry should be kept.
– Staff should be made aware how to avoid cross-contamination.”