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.

Direct & Indirect Cross Contamination

Direct Cross Contamination
Direct
Raw meat and cooked/ready-to-eat food being stored next to each other, in contact, in the fridge

Indirect Cross Contamination
Indirect
Same knife used on raw and cooked meats