Cross-contamination is when bacteria spread between food, surfaces or equipment. It is most likely to happen when
raw food touches (or drips onto) other food
raw food touches (or drips onto) equipment or surfaces
people touch raw food with their hands
By avoiding cross-contamination, you can stop bacteria spreading.
What you need to do
keep raw and ready-to-eat foods separate
clean surfaces and equipment thoroughly before you start to prepare food and after they have been used with raw food
wash your hands thoroughly after touching raw food
How to check
supervise cleaning and food handling
check that raw and ready-to-eat foods are kept apart when they are stored, prepared and displayed
make sure that your staff know how to avoid cross-contamination
Easy ways to prevent cross-contamination include:
Use different chopping boards and different knives for raw and ready-to-eat food. Try using one colour for chopping boards and knives used with raw food and another colour for those used with ready-to-eat food.
Regular hand washing
Storing food correctly
Use disposable cloths and change aprons when preparing raw food especially meat
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