Lecture 7: Preventing cross contamination

1
A. Food Safety and H.A.C.C.P.3. Food Handling
7. Preventing cross contamination
2
Cross contamination (part I)

• Cross contamination occurs when bacteria and
  viruses are transferred from a contaminated
  surface to another one that is not contaminated.

3
Cross contamination (part II)

• Bacteria and viruses may come from people,
  working surfaces, equipment and other foods.
• For example, cross contamination may occur when
  bacteria from a working surface with raw meat,
  poultry and raw vegetables with visible dirt
  (such as unwashed potatoes), are transferred onto
  ready to eat foods, such as green salads, fruit,
  rice or pasta salads, cooked meats or poultry.

4
Cross contamination (part III)

• Bacteria on raw foods are killed when foods are
  cooked. However, ready-to-eat foods are consumed
  without further cooking, which means that the
  existing bacteria cannot be destroyed.

5
Cycle of cross contamination
6
Preventing cross contamination

• avoid handling food with bare hands
• always place cooked food on a clean plate, not
  one that had had food sitting on it

7
Prevent cross contamination
8
Safe foods and cross contamination
9
Avoid cross contamination
10
Summary of 7th Lecture

• Cross contamination
• Preventing cross contamination