Cross Contamination Inservice Presentation
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Transcript Cross Contamination Inservice Presentation
CAUTION—
Germs Hiding
© 2012-2014 National Pasteurized Eggs, Inc. v3659
SafeEggs.com/foodservice
What you don’t know can hurt you—
and the people you care for.
Even when the kitchen LOOKS
clean, germs can hide.
Look at the top 5
causes of foodborne illness::
Food from
unsafe
sources
Contaminated
equipment or
work surfaces
Not holding
hot or cold
enough
Poor personal
hygiene
Not cooking
food enough
What is contamination?
anything that can get onto food
and make it unsafe
GERMS
like E. coli,
Salmonella,
Campylobacter,
Shigella, Clostridium,
Staph germs,
Norwalk virus,
Hepatitis
For safe food, we need
more than clean.
We need sanitary work surfaces.
SANITARY
means safe from
harmful levels of
germs.
When germs transfer from one
surface to another, that’s called
CROSS CONTAMINATION
Germs pass from hands or
gloves to food.
Germs also pass from knives,
cutting boards, countertops,
equipment, and utensils.
Germs pass from one food to
another.
CROSS CONTAMINATION
is dangerous because:
•You can’t see the germs.
•They cause illness.
What can you do?
After you clean, always sanitize
to wipe out germs you can’t see.
When you
store food:
•Separate raw animal foods (meat,
poultry, and fish) from produce and
ready-to-eat foods.
•Keep foods covered and labeled.
•Keep storage areas and refrigerators
clean and sanitary.
Did you know?
Raw meat can drip germs onto
foods below it.
When you
prepare food:
•Always start with clean, sanitized work
surfaces and equipment.
•Start with freshly washed hands and
fresh gloves.
•Clean and sanitize all equipment and
work surfaces between recipes.
Did you know?
Germs stay on equipment and
pass to the next food.
When you
prepare food:
•Be aware that germs spread when you
handle ingredients and mix foods.
•Sanitize to wipe out germs you
can’t see.
Did you know?
When you crack an ordinary raw
egg, Salmonella can spread 16”
across the counter. It can live for
24 hours.
When you
prepare food:
•Pay special attention to knives, cutting
boards, bowls, utensils, and sinks
where you wash produce.
Did you know?
If you chop meat on a cutting
board, it leaves germs that
contaminate the next food you
chop.
Did you know this?
“Cutting boards you use for
raw meat have 200 times
more bacteria than
a toilet seat.”
- Charles Gerba, PhD, University of Arizona
When you
are cooking
or serving food:
•Use separate utensils for raw or
cooked foods, like hamburgers on a
grill, or fried chicken.
•Change gloves when you switch from
raw to cooked or ready-to-eat foods.
Did you know?
•Sanitize dining tables between
seatings.
Using the same tongs for raw and
cooked chicken can transfer
germs. That makes the cooked
chicken unsafe.
When you
are transporting
food:
•Make sure equipment is clean and
sanitized
•Keep food covered
•Keep it in sight
When you are
monitoring buffets
or self-service:
•Use separate utensils for each food
•Label foods so customers don’t tastetest
•Remove soiled dishes
•Watch the activity
•Sanitize dining tables between
seatings.
Did you know?
Buffets have been linked to
several foodborne illness
outbreaks.
What would you do to make
sure there’s no cross
contamination on this
sandwich?
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Key Points
Germs we can’t see travel from:
•One food to another
•Equipment or work surfaces to other
foods
•Our hands or gloves to foods
They can make our customers (and us)
sick.
Our answer:
•Store food carefully
•Clean and sanitize
•Wash hands
•Change gloves
•Pay attention to food safety procedures
Did you know?
Guarding against cross
contamination is a great way to
show love to the people you
serve.
We wish you and
your customers
safe and happy
eating!
© 2012-2014 National Pasteurized Eggs, Inc. v3659
SafeEggs.com/foodservice