Cross-contamination is a major food safety risk. Without safe food handling practices, storage procedures, personal hygiene, and cleaning, contaminants can get into the food you serve, causing foodborne illnesses or allergic reactions.
But what causes food contamination?
Learn more about what hazards can come into contact with food and cause it to become contaminated, and what are the best practices for preventing contamination.
When most people are talking about cross-contamination, they are talking about spreading pathogenic bacteria onto food that could make someone sick.
Be sure to clean and sanitize all equipment, utensils, and surfaces between tasks and after prepping raw food. Also, raw food separate from ready-to-eat products.
Chemical contamination can occur if raw food is contaminated with chemicals. Contamination can also occur if cleaning chemicals are misused, not rinsed off properly, or used in the wrong concentration.
All chemicals should be stored in a separate cupboard away from the food area. Never transfer chemicals to other non-marked containers. Another best practice is to follow the manufacturer's instructions for using each chemical.
Physical contamination occurs when a foreign object falls onto or into food. No one wants to find a band-aid in their food, but physical contamination can also contain pathogenic bacteria that could cause a foodborne illness.
Many physical hazards could lead to contamination, but some examples include:
Always unpack food in a separate area away from food prep areas to reduce the risk of physical contamination from the packaging.
Also, Bug Zappers should ideally be placed near external doors. They should not be located close to open food, as dead insects could drop on the food and contaminate it.
Allergen cross-contact occurs when an allergen’s proteins come into contact with another food and mix. Unlike pathogenic bacteria, an allergen’s proteins cannot be cooked off, and even the smallest traces could cause an allergic reaction.
Store common allergens separately from other foods and be sure to clean and sanitize surfaces and equipment. If an allergen accidentally comes in contact when preparing an allergen-free meal, do not try picking it out and serving the meal. Remember, once the proteins come into contact with the dish, they cannot be cooked out and can still cause an allergic reaction.
Learn more about preventing contamination by taking our Food Handlers, Allergen Awareness, and Food Protection Manager training.
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