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Preventing Cross-Contamination

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Author: Jason Rahm

Cross-contamination in the commercial kitchen involves the transfer of harmful microorganisms from one surface or substance to another. Cross-contamination can adversely affect any commercial kitchen, so it is important to take steps to avoid it: make sure to store and prepare foods separately, maintain proper personal hygiene, and correctly clean and sanitize kitchen equipment and supplies. Implementing these behaviors ensures a safer and more sanitary restaurant environment.

Store and Prepare Foods Separately

Store Foods Separately

Store and refrigerate raw foods separately from ready-to-eat foods.
Keep raw meats in well-sealed containers
Store raw foods on shelves below ready-to-eat foods to minimize contamination from accidental drips or other contact.

Prepare Foods Separately

Prepare foods on clean, separate surfaces to minimize the spread of germs.
Utilize clean cutting boards as safe surfaces for preparing foods.
o If possible, designate individual cutting boards for different types of foods. For example, use one cutting board for raw meat and another for vegetables. » Learn More

Maintain Proper Personal Hygiene

Wash Hands Properly

Ensure that all hands are washed properly and consistently before touching food in any way. » Learn More
Give special attention to washing hands before and after handling raw foods as these are particularly potent carriers of bacteria.

Look After Personal Hygiene

Keep clothes, hair, and other personal items away from all food preparation areas.
Take extra care when coping with personal illness. Germs from sneezing and coughing are easily transferred by air as well as by hand.

Clean and Sanitize

Clean Between Jobs

Use hot, soapy water to clean all supplies, equipment, utensils, and surfaces between food preparation tasks.
Avoid using the same dish or utensil to handle both raw and cooked foods.

Sanitize Properly

Sanitization provides an extra defense against the transfer of germs and allergens.
Mix 1 capful of unscented bleach per one gallon of water to create a sanitizing agent for most all supplies, equipment, utensils and surfaces.