1. Safe Plates for Home Food Handlers Module 4: Preventing Cross-Contamination

2. Case Study

3. What Happened Family Restaurant in United Kingdom
75 people ended up sick with Salmonella after eating at the same restaurant
5 people went to the hospital
Multiple employees were also sick

4. What They Found Raw chicken had been washed in the produce prep sink
Salad vegetables were later prepped in that sink
Cooked pasta was cross contaminated with Salmonella

5. Discussion
Do you wash chicken before preparing it? Why do you think this is so common if it is risky?

6. Learning Objectives
Prevent contamination of ready-to-eat food and ice for consumption
Determine when to replace and use clean and sanitized equipment and utensils
Identify and prevent potential contamination events associated with consumer self-service areas
Describe how to store food to prevent contamination
Identify how to correctly store cleaned and sanitized utensils and equipment

7. Key Terms
Contamination - is the presence of substances in food that can be harmful to humans
Cross-contamination - is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food

8. Preventing Cross-Contamination

9. Ask how many people wash their chicken, and why they do it
Ask how many people wash their chicken, and why they do it. Then play the video
What do you think of what you saw? How can washing chicken be a problem?
This also can be demonstrated by washing a dirty watermelon…the sand and dirt get everywhere
If video won’t load just go to the next screen and ask questions there

10. Does this influence your thoughts on washing raw meats?
If all the surfaces are not properly cleaned and sanitized, where else could the bacteria be spread?

11. Cross-Contamination
Contamination can be transferred in many different ways
Unclean hands and poor hygiene
Improperly cleaned and sanitized prep areas, equipment, utensils
Standing or dripping water
Improperly stored food and chemicals
Preventing cross-contamination also includes personal hygiene, cleaning and sanitizing
Walk class through everything that happens with a simple dish, from ingredient delivery to service. How many opportunities for cross-contamination?

12. Preparation and Service
Use properly cleaned and sanitized utensils for serving food, drinks and ice
Use single use gloves or utensils to prepare and serve washed fruits and vegetables
Regularly replace utensils after any chance of contamination
Utensils should be replaced at least every four hours when used at room temperature

13. Ice Used for Food
Ice used for food should be protected from contamination
Food, utensils and containers should not be stored in machines holding ice for consumption
Ensure that the ice machine is maintained cleaned and sanitized

14. Food Displays Food should be displayed to prevent contamination
Self-serve items should be covered by a lid or sneeze guard
Each container should have its own utensil replaced with clean, sanitized ones a minimum of every four hours
Display and self service must be set up so that people are less likely to contaminate the food

15. Monitoring Self-Serve Areas
Customers must use a clean plate, dish or container each time they visit the self-service line
If someone unwraps an item, uses hands to serve food or otherwise contaminate the product it must be thrown out
Watch to see if utensils are returned to the proper containers and handles stay out of the food

16. Preventing Cross-Contamination in Storage

17. Food Storage
Food should be stored in a way that prevents contamination
Use durable containers securely covered with wrap, foil or lids
Label containers with contents and date
Store foods in cold storage in order of cooking final temperature

18. Proper Cold Storage

19. Storing Utensils
Clean, sanitized utensils should be stored to prevent contamination
Storage locations and containers should be cleaned and sanitized

20. Storing Utensils Utensils used with TCS foods can be stored:
On a clean, sanitized prep surface
Under running water so that utensil is adequately rinsed
In container of water 135°F or above
Utensils used with non-TCS foods can be stored:
In a clean, protected location
In food containers if handle remains above the food
This is not an acceptable storage location for the ice cream. Should be in running water

21. Discussion Think about making a turkey sandwich.
How many steps are involved from getting the ingredients to eating the sandwich?
How many opportunities are there for cross-contamination?

22. Review
Preventing contamination of ready-to-eat food and ice for consumption
Potential contamination events with self-service areas
Replacing and storing cleaned and sanitized equipment and utensils
Storing food to prevent contamination