Cross-Contamination: A Top Food Safety Violation 

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Cross-Contamination: A Top Food Safety Violation 

Cross-contamination is the transfer of harmful bacteria from one food to another, or from a food to a surface. It is a major cause of foodborne illness and it is one of the most common violations in the food service industry. 

There are many ways that cross-contamination can occur. Some common examples include: 

  • Using the same cutting board for raw meat and vegetables without cleaning it in between. 
  • Touching cooked food with your bare hands after handling raw meat. 
  • Using the same utensils for raw meat and cooked food. 
  • Storing raw meat and cooked food together. 

It can be prevented by following some simple food safety practices. These include: 

  • Using separate cutting boards for raw meat and vegetables. 
  • Wash your hands thoroughly with soap and water before and after handling food. 
  • Using different utensils for raw meat and cooked food. 
  • Storing raw meat and cooked food separately. 
  • Cooking food to the proper internal temperature. 
  • Cooling food quickly after cooking. 

By following these simple practices, you can help to prevent cross-contamination and keep your customers safe from foodborne illness. 

Here are some additional tips for prevention:

  • Use color-coded cutting boards. This will help you to remember which cutting board is for raw meat and which one is for vegetables. 
  • Sanitize all surfaces and equipment after they come into contact with raw meat. 
  • Keep raw meat and poultry away from other foods. 
  • Do not taste food with your fingers. 
  • Discard any food that has been left out at room temperature for more than two hours. 

By following these tips, you can help prevent cross-contamination and keep your customers safe from foodborne illness. 

Here are some resources that you can use to learn more about cross-contamination: 

I hope this blog post has helped you to learn more about cross-contamination and how to prevent it.