Created on October 3, 2023
wash hands before preparing food
if possible, use different utensils, plates and chopping boards for raw and cooked food
\wash your hands after touching raw food and before you handle ready-to-eat food
make sure any surfaces you are using for food prep are clean
make sure you do not wash raw meat
Preventing Cross-ContaminationWays to Prevent
Preventing cross-contamination is paramount in ensuring food safety for food handlers. It involves several key practices to avoid the transfer of harmful microorganisms between surfaces and food items. Essential steps include thorough handwashing, the use of personal protective equipment like gloves and aprons, and maintaining strict separation between raw and ready-to-eat foods. Proper food storage, cleaning, and sanitizing procedures are crucial, as is maintaining the correct temperature for food items. Food handlers should also be educated about allergen awareness and employee health, and regular monitoring and audits should be conducted to ensure compliance with food safety measures. These practices collectively reduce the risk of foodborne illnesses and safeguard public health.
Handwashing Protocol: Food handlers must wash their hands thoroughly with soap and warm water for at least 20 seconds before handling food, after touching raw foods, using the restroom, and touching their face, hair, or any contaminated surfaces.Allergen Management:Clearly label and store allergenic ingredients separately from other foods to prevent allergen cross-contamination.Cleaning and Sanitizing Procedures:Establish a strict cleaning and sanitizing schedule for food contact surfaces, equipment, and utensils.Separation of Raw and Ready-to-Eat Foods:Store raw meat, poultry, seafood, and eggs separately from ready-to-eat foods, both in refrigerators and during food preparation.Color-Coded Equipment:Implement a color-coded system for cutting boards, utensils, and containers to distinguish between items used for different food categories (e.g., red for raw meat, blue for seafood, green for vegetables).Glove Usage and Change:Food handlers should wear disposable gloves when handling ready-to-eat foods to prevent direct hand contact.