Preventing Food Cross-Contamination: Two Critical Pathways to Control

Cross-contamination transfers harmful bacteria from raw animal foods to ready-to-eat foods. Two primary routes:

1. Direct Contact

• Storing raw meat/poultry/seafood/eggs above or touching ready-to-eat foods in fridge.
• Using same cutting board, knife, utensils, containers without washing/sanitizing between.
• Handling raw then cooked food without handwashing.

2. Indirect Contact via Drips & Spills

• Raw meat juices dripping onto produce, shelves, drawers.
• Spills on counters, floors, sinks contaminating surfaces that contact other foods.
• Splashing during washing raw poultry (do not wash poultry—spreads Campylobacter/Salmonella).

Prevention Essentials

• Separate: Dedicated boards (color-coded), utensils, storage zones.
• Contain: Leak-proof containers, bottom shelf for raw meats.
• Clean & Sanitize: Hot soapy water → sanitize (bleach solution or dishwasher).
• Hand Hygiene: Wash 20 sec with soap after raw food handling.
• Don't Wash Poultry.