Cross Contamination Prevention

Types

Direct Cross Contamination
Contact between raw food and cooked/ready-to-eat food during transport, storage or preparation.

Indirect Cross Contamination
For example, via equipment, splashing, chefs' cloths or food handlers.

Safe handling practices will reduce the chance of transferring harmful bacteria from raw food to cooked/ready-to-eat food. This is known as cross contamination prevention.

You should consider :

• Personnel
• Equipment
• Utensils
• Cleaning

In addition to microbiological hazards it is important also to consider ways of controlling hazards associated with food allergies.