What is cross contamination in food service?
Cross contamination may occur when a trace of a food allergen unintentionally mixes with another food during the manufacturing or preparation process. It can also happen through contact with utensils, surfaces, or objects, and can be transferred via saliva. Even a tiny amount of an allergen can trigger an allergic reaction. It is the responsibility of every employee in a food service restaurant to take the necessary steps to prevent cross contamination and protect customers.
How to reduce the risk of cross contamination in food service?
In a food service facility, there are likely many different types of food with different common allergens in them being prepared and served at the same time. To minimize the risk of allergen cross-contamination in food service, consider the following steps:
- Clean: Thoroughly wash utensils, cutting boards, and surfaces with hot, soapy water both before and after use.
- Separate: Keep ingredients and prepared foods in distinct, labeled containers. Ensure raw meat and poultry are stored separately from cooked foods.
- Use separate equipment: Designate different cutting boards, pans, and utensils for various types of food.
- Sanitize: Disinfect work surfaces after each use.
- Wash hands: Clean hands with soap and water for at least 20 seconds before and after handling raw meat, and after using the restroom.
- Change fats: Replace oil with a fresh batch for frying or roasting.
- Label: Clearly label all foods to indicate the presence of allergens.
- Educate: Ensure that every employee understands the proper food handling safety procedures. Education of employees becomes easier when there is a strong food safety culture at the business
For more tips and educational tools about food safety culture, visit the Food Safety Toolbox
Prevent cross contamination with Automated Hygiene Equipment