The transfer of harmful bacteria, allergens or other hazards from one food, surface or person to another.
Food-to-food (such as raw juices dripping onto cooked food), equipment-to-food (shared unwashed utensils or surfaces), and people-to-food (unwashed hands, hair or dirty clothing).
Assigning different coloured boards to different food types, such as raw meat and salads, makes it easy for staff to avoid using the same board for raw and ready-to-eat foods, reducing the chance of transferring bacteria.
No. Allergen cross-contact is also a form of cross-contamination, where traces of a food allergen transfer to a dish meant to be free of it. This can cause a serious reaction in a sensitive customer.
Store raw meat, poultry and seafood in sealed containers on the lowest fridge shelves, below ready-to-eat foods, so juices cannot drip onto food that will not be cooked again.
Yes. Hands are one of the most common ways bacteria and allergens move between foods. Washing hands thoroughly at the right times is one of the simplest and most effective controls.