Cross-contamination: is the physical movement or transfer of harmful bacteria from one person, object or place to another. Contaminated food contains germs or harmful substances that can cause food borne illnesses. Can be transferred by hands, cooking utensils, or equipment.
Cross-Contamination Food and kitchen tools and surfaces may become contaminated from raw food products (i.e., meat and poultry). Microbes can be transferred from one food to another by using the same knife, cutting board or other utensil without washing the surface or utensil in between uses. A food that is fully cooked can become re-contaminated if it touches other raw foods or drippings from raw foods that contain pathogens.
When preparing food: http://www.youtube.com/watch?v=QgBjQi1bT0Q Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this: Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets. Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine. Wash cutting boards, dishes, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item.
Cutting boards: Always use a clean cutting board. If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them. Always marinate food in the refrigerator, not on the counter. Sauce that is used to marinate raw meat, poultry, or seafood should not be used on cooked foods, unless it is boiled just before using. http://www.youtube.com/watch?v=70s5nAHblDw&index=6&list=PLcejjXLHFIHNQJz_ Oq9GxWAgEKq2l4ABX Marinating food:
Rinse fresh fruits and vegetables in running tap water to remove visible dirt and grime. Remove and discard the outermost leaves of a head of lettuce or cabbage. Because bacteria can grow well on the cut surface of fruit or vegetables, be careful not to contaminate these foods while slicing them up on the cutting board, and avoid leaving cut produce at room temperature for many hours. Fruits and vegetables:
Cross-Contamination You will discuss the scenario as a group and choose a person to give your group answer.
A cook is assembling cold sandwich plates for luncheon. A coworker invites him to sign a “get well” card for a sick employee. The cook stops what he is doing, borrows the pen, and signs the card. The cook returns to preparing his plates. 1
2 A cook cleans and sanitizes her work counter before beginning her assignment. A coworker comes by and asks to borrow a knife. The cook grabs her tool box and places it on the counter. She find the knife in her toolbox and loans in to her coworker. She returns her toolbox to the storage place and precedes with food preparation on her work counter.
3 A cook seasons some raw chicken breasts and lays them out on a sheet pan. He stores the chicken in the refrigerator until he is ready to cook them. The cook places the pan of chicken on the top shelf of the fridge because the shelves below are filled with dessert parfaits for a luncheon.
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