CROSS CONTAMINATION

SITXFSA101 PRESENTATION
CROSS CONTAMINATION:
WHAT IT IS?
 THE DEFINITION OF CROSS CONTAMINATION IS:

Cross contamination is a fancy name for bacteria on one thing getting onto
another thing via direct contact. Or in other words it happens when bacteria
from one food item are transferred to another food item. In culinary arts, the
things usually tends to be a knife, or a cutting board and other kitchen tools or
even unwashed hands.
And it’s not just bacteria. It could be a virus or a toxin of some kind, or even a
cleaning product. But whatever it is, if it comes into contact with someone’s
food it’s cross contamination.
If they eat the food and it makes them sick, we call it food poisoning.
 WHERE DOES CROSS CONTAMINATION
OCCUR?

• Cross contamination can happen on a very large scale, because of

equipment at processing facilities not being cleaned properly, for instance,
or any of the other numerous and sundry ways your food can
be mishandled as it makes its way to you.
• That is why from time to time we all read about outbreaks of food
poisoning, product recalls, restaurant closures and the like. And
unfortunately, there's not much you can do to protect yourself at that level,
other than keeping track of the news and using good sense in deciding
where to eat out.
• As a home cook, though, there are quite a few steps you can take
and habits you can build, to help reduce the likelihood of cross-
contamination in your kitchen.
 HOW CAN CROSS
CONTAMINATION TAKE PLACE
Cross contamination in food preparation is a serious concern,
particularly in restaurants and other commercial kitchens. Many
foods(uncooked meats, poultry, fish, etc) may be contaminated by
microorganisms, bacteria, etc. Cross contamination is when these
bacteria transfer from that food item to another object. It can also
refer to when contaminants on an object or person are transferred to
food items( someone who is ill doesn’t wash their hands before
preparing food). Cross contamination can result in food illnesses
which can be quite serious.
 EXAMPLES OF OBJECT TO OBJECT
CROSS CONTAMINATION

Failing to use separate Failing to wash, rinse and Improper Storage

plates for cooked and RTE sanitize cutting boards,
foods knives and utensils in-
between usage for raw
and cooked food

Example: using the same
plate to take raw
hamburger patties out to
the grill and using the same
plate to bring the cooked
burgers in.
Example: cutting raw
chicken on a cutting board
and cutting a head of
lettuce without washing,
rinsing, and sanitizing in-
between these uses.
Example: RTE food, such as
salad, is stored in the
refrigerator below
uncooked food, such as raw
chicken. The raw chicken
can drip into the salad.
EXAMPLES OF PERSON TO PERSON
CROSS CONTAMINATION
Via Food
Example: Raw meat is handled by
one person and, prior to hand
washing, that person shakes
hands with another (and another,
and another,……).
Via Hands
Example: Failing to wash hands
after restroom use, coughing,
sneezing then shaking someone’s
hands.
 EXAMPLES OF OBJECT TO PERSON
CROSS CONTAMINATION
 Hands are not washed before handling food.
 Hands are not washed after handling raw food and before handling Ready- To-Eat
(RTE) foods.
* Example: handling raw chicken and failing to wash hands before handling salad.
 Failing to use separate plates for cooked and RTE foods.
* Example: using the same plate to take raw hamburger patties out to the grill and
using the same plate to bring the cooked burgers in.
 Failing to wash, rinse and sanitize cutting boards, knives and utensils in-between
usage for raw and cooked food.
* Example: cutting raw chicken on a cutting board and cutting a head lettuce
without washing, rinsing and sanitizing in-between these uses.
 RESULTS OF
CROSS
CONTAMINATION
 FOODBORNE ILLNESS (FBI)
 FOODBORNE ILLNESS OUTBREAKS
* FBI outbreaks occur when two or more people contract a foodborne
illness after eating the same food.
 USING COLOUR-CODED
CUTTING BOARDS
The colours help you keep track of which cutting boards are
reserved for which types of foods, so that you are less likely to cut
lettuce on the same board you just used for prepping RAW
POULTRY.

Here are the different cutting boards and their meanings

GREEN: Fruits and salads

YELLOW: Cooked meats
BLUE: Fish
WHITE: Diary products
BROWN: Vegetables
RED: Raw meats
A WORD ABOUT
PROPER STORAGE
 Use final cooking temperatures
as a guide
* The higher the final cooking
temperature, the lower the food item
should be stored on refrigerator
shelves.
* In case of dripping, this will help
maintain food safety.
THE REFRIGERATOR IS A MACHINE THAT KEEPS OUR FOOD
COLD, AT A TEMPERATURE WHERE BACTERIA GROWS AT A
MINIMAL RATE , AND THEREFORE PRESERVES OUR FOOD FOR
MUCH LONGER

Before the refrigerator was invented people used to

keep the food cold in cellars or in underground caves
lined with snow or ice (if they were around).
Otherwise, food was preserved using other methods
such as smoking, salting, pickling or drying. Most
of these methods of food preservation have been
around since the time of Roman Empire or before.
 PREVENTING CROSS
CONTAMINATION
 Wash hands thoroughly with soap and hot water before handling
food items. If handling raw or undercooked meat, poultry, fish, eggs,
etc, also wash hands after handling such items.
 Use separate or disposable wipes/sponges for cleaning surfaces in
between preparation stages. Contaminants can live in sponges and
dishcloths. Thoroughly wash any preparation items in between
preparation stages.
 Keep raw and cooked items separate to avoid contaminating the
cooked items(cooking kills most commonly contaminants). Keep raw
meats, poultry, fish, etc, on the bottom shelf of the fridge to prevent
leaks from contaminating other items.
REMEMBER
• Always wash hands after any action that contaminate hands, such as visiting
the toilet, after handling the waste food and after handling the raw food as
they are all sources of bacteria which can be transferred to food.
• Do not use the same equipment for cutting or preparing raw food then
cooked food. If this impossible, make sure that equipment and surfaces used
for raw food are thoroughly cleaned and sterilised before cooked food is
used on them.
• Use a colour coded system for equipment such as chopping boards and
knives.
• Keep the food premises clean and maintain high standards of cleanliness
and personal hygiene.
OTHERWISE THIS WILL HAPPEN