Preventing Cross-Contamination in Food Handling: A Case Study and Best Practices

1. Safe Plates for Home Food HandlersModule 4: Preventing Cross-Contamination

2. Case Study

3. What Happened Family Restaurant in United Kingdom • 75 people ended up sick with Salmonella after eating at the same restaurant • 5 people went to the hospital • Multiple employees were also sick

4. What They Found • Raw chicken had been washed in the produce prep sink • Salad vegetables were later prepped in that sink • Cooked pasta was cross contaminated with Salmonella

5. Discussion Do you wash chicken before preparing it? Why do you think this is so common if it is risky?

6. Learning Objectives • Prevent contamination of ready-to-eat food and ice for consumption • Determine when to replace and use clean and sanitized equipment and utensils • Identify and prevent potential contamination events associated with consumer self-service areas • Describe how to store food to prevent contamination • Identify how to correctly store cleaned and sanitized utensils and equipment

7. Key Terms • Contamination - is the presence of substances in food that can be harmful to humans • Cross-contamination - is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food

8. Preventing Cross-Contamination

11. Cross-Contamination • Contamination can be transferred in many different ways • Unclean hands and poor hygiene • Improperly cleaned and sanitized prep areas, equipment, utensils • Standing or dripping water • Improperly stored food and chemicals • Preventing cross-contamination also includes personal hygiene, cleaning and sanitizing

12. Preparation and Service • Use properly cleaned and sanitized utensils for serving food, drinks and ice • Use single use gloves or utensils to prepare and serve washed fruits and vegetables • Regularly replace utensils after any chance of contamination • Utensils should be replaced at least every four hours when used at room temperature

13. Ice Used for Food • Ice used for food should be protected from contamination • Food, utensils and containers should not be stored in machines holding ice for consumption • Ensure that the ice machine is maintained cleaned and sanitized

14. Food Displays • Food should be displayed to prevent contamination • Self-serve items should be covered by a lid or sneeze guard • Each container should have its own utensil replaced with clean, sanitized ones a minimum of every four hours

15. Monitoring Self-Serve Areas • Customers must use a clean plate, dish or container each time they visit the self-service line • If someone unwraps an item, uses hands to serve food or otherwise contaminate the product it must be thrown out • Watch to see if utensils are returned to the proper containers and handles stay out of the food

16. Preventing Cross-Contamination in Storage

17. Food Storage • Food should be stored in a way that prevents contamination • Use durable containers securely covered with wrap, foil or lids • Label containers with contents and date • Store foods in cold storage in order of cooking final temperature

18. Proper Cold Storage

19. Storing Utensils • Clean, sanitized utensils should be stored to prevent contamination • Storage locations and containers should be cleaned and sanitized

20. Storing Utensils • Utensils used with TCS foods can be stored: • On a clean, sanitized prep surface • Under running water so that utensil is adequately rinsed • In container of water 135°F or above • Utensils used with non-TCS foods can be stored: • In a clean, protected location • In food containers if handle remains above the food

21. Discussion Think about making a turkey sandwich. How many steps are involved from getting the ingredients to eating the sandwich? How many opportunities are there for cross-contamination?

22. Review • Preventing contamination of ready-to-eat food and ice for consumption • Potential contamination events with self-service areas • Replacing and storing cleaned and sanitized equipment and utensils • Storing food to prevent contamination