The Hazards of Cross-Contamination

By Rommel Gerodias Photo by Shaira Luna Cross-contamination is the transfer of harmful microorganisms, such as viruses and bacteria, from one surface to food. Cross-contamination may occur in several ways: 1) from food to food; 2) from utensil/equipment to food; and 3) from people to food. How does this happen? When raw foods come into contact with ready-to-eat foods, pathogens are transferred to make the latter potentially hazardous. Chopping boards and knives, when used on raw foods that require higher cooking temperature, and then later on used on raw foods that require lower cooking temperatures, without washing, rinsing and sanitizing them, are classic examples of cross-contamination. People can also be a source of food contamination, especially when they fail to wash their hands after using the toilet, after handling raw foods, and even when they wipe their hands on their aprons! How then do we prevent cross-contamination? Follow these easy-to-remember tips to put a stop to cross-contamination in the kitchen: Purchasing and Receiving – Separate raw meat from other foods in the receiving area. Require your suppliers to place these foods in plastic bags to prevent their juices from dripping onto other foods. It is best to avoid ready-to-eat foods being delivered at the same time as raw foods. Storing – Place raw meat in containers to prevent their juices from dripping onto other foods. Juices contain harmful bacteria if they are present on the meat. Store ready-to-eat foods away from raw foods. If you only have one chiller, put foods that require higher cooking temperature on the bottom shelf, while ready-to-eat foods must be stored on the top shelves. Thawing – Completely thaw meat before cooking so it cooks evenly. Ensue juices do not drip onto other foods during thawing in the chiller. Holding and serving food – Even food servers, guests, and condiments may be responsible for cross-contamination. To avoid this, make sure to do the following:

On buffet tables and self-service areas, make sure that guests return with fresh plates.

If possible, provide your guests with a handwashing station

Watch out for children playing with condiments and dipping their hands into buffet foods.

Separate raw foods such as sushi and Mongolian barbecue ingredients from cooked or ready-to-eat foods.

Serving utensils must be kept in food with the handle sticking out of the food. Utensils may also be kept in an ice water bath, cold running water bath, or water that is maintained at 57 degrees Celsius or higher.

Use ice scoops with handles or tongs to place ice in glasses.

Cross-contamination is definitely one of the major causes of food borne illnesses. It is always best to prevent it from happening in our food facilities. Take care! Published in the November-December 2007 issue of F&B World Magazine.