Cross-contamination

Food contamination

Overview

Cross-contamination occurs when harmful bacteria or allergens spread to food from other food, surfaces, hands or equipment.

It can occur if equipment used for raw food preparation is then used for cooked or ready-to-eat food or between foods that cause allergic reactions and other foods.

Food poisoning can occur when bacteria in raw food (such as meat juice) comes in contact with cooked or ready-to-eat food and the bacteria then have the chance to grow.

It is your responsibility as a food handler to prevent cross-contamination.

Do

keep raw meat, eggs and vegetables away from cooked food
keep cooked meat above raw meat in the refrigerator
keep food covered and protected
clean and sanitise all equipment and benches
store food at the right temperatures
wear clean clothing
wash hands before handling food
wash your hands after handling raw meat, chicken, seafood and eggs
have separate chopping boards for raw and cooked meats if possible.

Don't

chop raw and cooked meat on the same chopping board without washing and sanitising the board between use
handle raw and then cooked food without washing your hands
use food handling gloves for handling money
store food uncovered in the fridge or cool room
have uncovered foods on display where they may be handled, touched, coughed or sneezed on.

Answer this practice question...

How can you reduce cross-contamination from raw meat to cooked meat? A wash and sanitise the chopping board between use for raw and cooked meat B store raw meat below cooked meat in the fridge C wash your hands after handling raw meat D All of the above

5 of 5 subject areas

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