How to Prevent Cross Contamination in Food Establishments

While television writers love to portray the "greasy spoon" restaurant, the reality is that food-borne illnesses thrive in an unclean environment. There's nothing funny about botulism or salmonella. It is therefore of the utmost importance that restaurants stay clean and follow safety regulations to prevent the spread of harmful bacteria, especially through cross contamination. Preventing cross contamination is relatively simple if you follow a few basic steps.

Things You'll Need

• Color coded kitchen utensils
• Plastic gloves
• Hand sanitizer

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Instructions

Food Handling and Preparation

• 1

  Color code kitchen utensils such as knives and cutting boards. The following colors are standard in the food industry: Red for meat, yellow for poultry, green for produce, white for all other forms of food.

• 2

  Do not let food products come into contact with other dissimilar foods or the improper cooking utensils.

• 3

  Wash all kitchen utensils frequently with hot water and soap. A cutting board that has been used all day is ripe with bacteria.

• 4

  Avoid allowing raw food and cooked food to come in contact.

• 5

  Avoid thawing food over ready-to-eat food. Melting water can contain contaminants.

• 6

  Avoid handling food with bare hands. Hands should be washed prior to putting on food service gloves.

• 7

  Maintain food temperatures at the safe level. The safe level for food is below 41 degrees or above 140 degrees.

• 8

  Clean all prep surfaces thoroughly and frequently. Wipe counter tops down regularly with a rag soaked in sanitary solution.