According to the Center for Disease Control and Prevention (CDC), every year, one in six Americans get sick, and over 3,000 people die from foodborne illnesses. Foodborne diseases can happen at home, but approximately 60% of outbreaks can be traced back to restaurant service.
Maintaining good hygiene practices has become more important than ever. Whether at home, in the workplace, or in a restaurant, preventing the spread of harmful pathogens is crucial for safeguarding our health and the well-being of those around us. One critical aspect of maintaining hygiene is preventing cross-contamination.
In this blog, we’ll discuss the importance of preventing cross-contamination and provide practical strategies to help you minimize the risks. By understanding the causes and implementing preventive measures, you can play an active role in protecting yourself and others from potentially serious health consequences.
What Is Cross-Contamination?
Food cross-contamination occurs when bacteria or other pathogens from raw or contaminated foods are transferred during food handling. One example is if raw chicken juices come into contact with a cutting board and then the same board is used to chop vegetables without proper cleaning, the bacteria from the raw chicken can contaminate the vegetables.
Cross-contamination can occur at any point along the production chain, including:
- Before or during harvest/slaughter
- During processing and manufacturing
- During transportation or storage
- At the market
- During preparation or serving
How Can You Prevent Cross-Contamination?
Preventing cross-contamination requires proper hygiene practices and a proactive approach to maintaining cleanliness in various environments. Cross-contamination can occur while:
- Shopping
- Refrigerating food
- Preparing food
- Serving food
Each stage requires attention to detail and adherence to proper hygiene practices. Here are some practical measures you can take during each phase to minimize the risk of cross-contamination:
Shoppingfor Food
- Use separate shopping bags or compartments for seafood, poultry, raw meats, and other perishable items to prevent their juices from coming into contact with ready-to-eat foods.
- Place raw meats, poultry, and seafood in leak-proof plastic bags to contain any potential drips or leaks.
- Avoid placing raw meats or seafood near fresh produce in your shopping cart or basket.
- Use sanitizing wipes or hand sanitizer after handling shopping carts or baskets to minimize the transfer of bacteria or viruses.
Refrigerating Food
- Store raw meats, poultry, and seafood in sealed containers or leak-proof bags on the lowest shelves of the refrigerator to prevent their juices from dripping onto other foods.
- Keep ready-to-eat foods, such as fruits, vegetables, and cooked dishes, covered or stored in separate containers to avoid cross-contamination from raw food residues.
- Regularly clean and sanitize the refrigerator, including shelves, drawers, and door handles, to maintain a hygienic environment.
Preparing Food
- Wash your hands thoroughly before handling any food items.
- Use the appropriate gloves when necessary.
- Use separate cutting boards and utensils for raw meats, poultry, seafood, and ready-to-eat foods. If possible, designate specific colors for each type to avoid confusion.
- Clean and sanitize cutting boards, knives, and other utensils between each use or when switching between different types of food.
- Avoid cross-contamination by preparing raw meats, poultry, or seafood away from other food items.
- Dispose of any packaging materials or used utensils properly to prevent their contact with other food surfaces.
Serving Food
- Use clean serving utensils for each food item to avoid cross-contamination between dishes.
- Provide separate serving plates or trays for raw meats, poultry, or seafood to prevent their juices from coming into contact with cooked or ready-to-eat foods.
- Ensure guests or customers use individual utensils or serving tools to avoid direct contact with shared food items.
- Monitor and replace serving platters or trays as needed to maintain cleanliness throughout the serving process.
Good hand hygiene, regular cleaning and sanitizing, and maintaining separation between raw and ready-to-eat foods are essential in preventing cross-contamination at every stage, from shopping to serving. By following these guidelines, you can help ensure the safety and well-being of yourself and those you serve.
What Should Food Workers Use to Prevent Cross-Contamination With Ready-To-Eat Foods?
Food handlers should follow specific measures to prevent cross-contamination with ready-to-eat foods. By implementing the following practices, food handlers can significantly reduce the risk of cross-contamination and ensure the safety and quality of ready-to-eat foods.
Personal Hygiene
- Wash hands thoroughly with soap and water before handling any food.
- Use disposable food-prep gloves when handling ready-to-eat foods and change them frequently to prevent the transfer of bacteria from your hands.
- Avoid touching your face, hair, or any other body parts while handling food.
- If experiencing any illness or infection, especially those that can be transmitted through food, avoid handling ready-to-eat foods and notify the appropriate authority.
Separation and Storage
- Keep raw meats, poultry, seafood, and juices separate from ready-to-eat foods during storage, preparation, and serving.
- Use separate storage areas, refrigerators, or designated shelves for raw and cooked foods.
- Ensure proper wrapping and packaging of raw meats, poultry, or seafood to prevent dripping or leakage onto other foods.
Utensils and Equipment
- Use separate cutting boards, knives, and utensils for raw meats, poultry, seafood, and ready-to-eat foods.
- If reusing utensils, wash and sanitize them thoroughly between each use.
- Clean and sanitize food contact surfaces, equipment, and utensils regularly to prevent cross-contamination.
Handling Techniques
- Avoid using bare hands when handling ready-to-eat foods. Use appropriate utensils, gloves, or deli papers.
- If gloves are used, ensure they are clean, disposable, and changed regularly.
- Minimize contact between hands and the surfaces of ready-to-eat foods.
- Use clean and sanitized serving utensils when portioning or serving ready-to-eat foods.
Training and Education
- Provide comprehensive training to food workers on proper food handling practices, including cross-contamination prevention.
- Emphasize the importance of personal hygiene, proper storage, and appropriate handling techniques.
- Regularly reinforce and update food safety protocols and procedures.
Food establishments must set and enforce proper food safety protocols while encouraging a culture of food safety among their employees.
What Are the 4 Sources of Biological Contamination?
There are four types of food contamination, one being biological contamination, which comes from four sources. Any stage of the food processing system can serve as a point of introduction for various types of biological contamination. Identifying potential sources is a key element in effectively controlling biological contamination.
The four sources of biological contamination are:
- Soil and water
- Cross-contamination
- Raw materials
- Animals and pests
1. Soil and Water
How we grow plants and raise animals to get our food can significantly impact the safety of the products and the environment. Using manure, which is animal waste, as fertilizer can increase the risk of harmful bacteria getting into our food and making us sick. These bacteria often come from the fecal route, so it's important to be careful about how we use manure to avoid contamination.
Additionally, contaminated water can be a significant source of biological contamination. Since water is an essential ingredient in any food business, it can contaminate virtually everything within your kitchen. Waterborne pathogens like bacteria, viruses, or parasites can cause various illnesses if consumed or used in food preparation or cleaning processes. Water contamination can occur through inadequate treatment, sewage or wastewater contamination, or natural sources like contaminated wells or springs.
2. Cross-Contamination
People can be a source of biological contamination due to harmful microorganisms on their bodies or improper personal hygiene practices. For example, if a food handler does not wash their hands properly before handling food, they can introduce bacteria or viruses that may cause illness.
3. Raw materials
Most raw materials naturally have microorganisms on their surface. Raw or improperly handled food items can harbor harmful bacteria, viruses, parasites, or other pathogens.
Contaminated foods can arise from poor agricultural practices, improper storage, inadequate cooking temperatures, or cross-contamination during food processing or handling. To help prevent this, as a food business owner, you'll need to get your materials from a supplier that applies good manufacturing and agricultural practices.
4. Animals and Pests
Also referred to as physical contamination, animals and pests carry several pathogens that threaten human health. Domesticated and wild animals can carry and spread harmful microorganisms that may contaminate food or food preparation surfaces. When animals leave their droppings, such as hair, nails, or even come into slight contact with food, they can transfer the harmful microorganisms they carry. Pests such as rodents, insects, or birds can also introduce bacteria or parasites into food storage or preparation areas, posing a risk of biological contamination.
By addressing these potential sources of contamination, the risk of foodborne illnesses and related health issues can be significantly reduced.
Avoiding Chemical Cross-Contamination
When working with chemicals, implementing proper handling procedures is the best practice to avoid cross-contamination. Here are some critical rules to follow:
Separate Storage
Store different types of chemicals in designated areas or separate storage cabinets to prevent accidental mixing or contamination. It is essential for anyone handling food to receive safety training, which includes understanding how to store food to avoid cross-contamination.
Similarly, when dealing with chemicals, the best way to avoid cross-contamination is by correctly labeling and storing them away from where food is prepared. This involves keeping dry and wet ingredients separate and stacking them properly.
Proper Labeling
Clearly label all containers with the name of the chemical, hazard warnings, and any specific handling instructions. This helps to avoid confusion and accidental mixing of incompatible chemicals.
Cleaning and Decontamination
Clean equipment and surfaces thoroughly after working with chemicals to remove any residues or potential contaminants. Use appropriate cleaning agents and follow the recommended procedures to ensure adequate decontamination.
Follow appropriate handling techniques for each chemical, including proper pouring, transferring, and mixing procedures. Avoid direct contact between containers or tools to prevent cross-contamination.
Get Started With 360training
Providing comprehensive training to employees on safe food handling practices, including the importance of preventing cross-contamination, goes a long way in keeping others safe. As a food business, you should promote awareness of good hygiene practices and provide training in proper food handling techniques for employees to help create a safe environment.
Whether it's pathogens, allergens, or chemicals, it's critical to the safety of all guests that food service workers use protocols that prevent cross-contamination. That's why many states require or incentivize Food Handler Training for employees. Even if not required by law, training employees who handle food can protect your business and guests.
At 360training Learn2Serve, our food handler courses are state-specific to comply with local regulations. In jurisdictions with less specific requirements, our food handler training is ANSI-accredited to meet the highest national standards. To efficiently train your staff, check out our business solutions.
