An Example Of Cross Contamination

Cross Contamination



Introduction
Your cutting board may exist contaminating your veggies. How is that possible? Through cross-contamination! Cantankerous-contamination occurs when microorganisms (bacteria, parasites, viruses)are transferred from a food where they occur naturally to one where they do not naturally occur. This is unsafe because unsuspected foods are not necessarily prepared in a fashion to foreclose the survival of microorganisms from other sources. Taking precautions to forestall cantankerous- contagion will minimize the risk of foodborne affliction in your facility and help ensure the food your customers receive is condom. Nutrient tin can get contaminated by microorganisms from many different sources during storage, grooming, and service. At that place are three (iii) master routes through which cross-contamination can occur: Food to food Equipment to food People to food

Food to food
Food can get contaminated by microorganisms straight from other foods. This type of cantankerous-contamination is especially dangerous if raw foods come into contact with cooked or ready-to-eat foods. Here are some examples of food to food cantankerous-contamination:
In a refrigerator, meat drippings from raw meat stored on a elevation shelf might baste onto cooked vegetables placed on a lower shelf. Raw chicken placed on a grill touching a steak that is beingness cooked.

People to nutrient
People can too be a source of cross- contamination to foods. Some examples are:
Touching raw meats and so handling vegetables or other ready-to-swallow foods without washing easily between tasks. Using a food soiled apron or towel to wipe your easily between treatment different foods. Failing to modify gloves between handling different foods.

Equipment to Food
Contamination can also exist passed from kitchen equipment and utensils to food. This blazon of contamination occurs because the equipment or utensils were not properly washed and sanitized between each utilise. Some examples are:
Using unclean equipment such equally slicers, can openers and utensils to fix nutrient. Using the same cutting boards, utensils, and/or work surfaces for both cooked and raw foods, such as with raw craven then with vegetables. Storing a cooked product, such equally a sauce, in an unclean container that previously stored raw meat.

Preventing cross-contamination
Follow these steps to prevent cantankerous- contamination and reduce hazards to nutrient:
Wash your hands after touching raw foods or items that contacted raw foods. Wash and sanitize all nutrient contact surfaces: Between use with unlike species of meat (beef to fish) When switching from raw to ready-to-eat foods. Every 4 hours during continuous use. Subsequently final apply of the day. When storing raw meats top-to-lesser always store the foods requiring higher cooking temperatures below other production (i.e., raw poultry beneath raw beef). See Guidelines for Final Cooking Temperatures. Store foods properly by keeping all foods covered and separating fix-to-swallow foods from unwashed or raw foods. Prepare merely 1 type of food at a time then wash and sanitize nutrient contact surfaces before using them with a different nutrient. Plan the club of raw food grooming such that foods requiring lower cooking temperatures are prepared first (i.due east., cut vegetables, then beefiness, followed by craven). Designate certain equipment for use with specific types of nutrient only, such as using ane slicer for cheeses and the other for meats.

For further data
For further information about food protection, please contact the Resources Management Environmental Health Sectionalisation, (707) 784-6765.