Food safety laws require all food businesses to follow proper hygiene practices. Following Hazard Analysis and Critical Control Point (HACCP) guidelines help to prevent cross-contamination and the spread of disease in a commercial environment.
What is cross-contamination?
Cross-contamination is the leading cause of foodborne illness. Outbreaks occur when harmful bacteria are transferred from one food source to another.
Cross-contamination can occur in three main ways:
From food to food – Raw meat coming into contact with cooked meat.
From people to food – People handling raw meat who don’t wash their hands before handling cooked meat.
From equipment to food – Staff do not use separate knives and/or a cutting board for raw meat, then use the same knife and/or cutting board for vegetables.
What types of food are most at risk?
Avoid cross-contamination from high-risk foods. Before your staff begin the cooking process, ensure they keep the following raw foods separate:
Eggs
Meat
Poultry
Seafood
Why is cross-contamination dangerous?
Cross-contamination causes food poisoning. Some microorganisms such as E. coli and Salmonella can thrive for up to 24 hours or longer. Food safety practices are vital when handling food in any type of food business, including home-based businesses, commercial kitchens, hospitals, and more.