1. Cross-Contamination LESSON 5

2. Cross-Contamination
Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, or even your hands.
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Images - pixabay

3. Keep Foods Apart Shopping Preparing Food Storage Serving Leftovers
Cross-contamination can happen when shopping, preparing food, during improper food storage, when serving foods, or even when storing leftovers.

4. Shopping
Separate raw meats, poultry, and seafood from other foods in your cart. Especially foods that will not be cooked before serving. Ensure these foods are placed in plastic bags in your cart to prevent juices from dripping onto other foods.
Organize your cart to prevent cross-contamination (produce on the top or on one side and meats on the other).
Separate these foods when bagging at check out, as well. Use plastic bags for meats, rather than reusable “go green” type bags. Store those re-usable “go green” type bags in a clean, dry location and wash frequently with hot soapy water. Avoid leaving in the car trunk.
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5. Food Storage
Keep eggs in their original carton or use store cartons for fresh eggs.
Always refrigerate or freeze perishable groceries within 2 hours.
Raw meats, poultry or seafood should be stored on the bottom level of the refrigerator in sealed containers, plastic bags or on plates/bowls.
Reorganize your refrigerator so meats can’t drip onto fresh foods like fruits or vegetables.
Note in this picture that the plate is under the wrapped meat to prevent dripping.
Image USDA

6. Food Preparation
When preparing foods, wash hands and surfaces frequently. 
Wash produce in running tap water to remove dirt and grime. Store cut produce in the refrigerator.
Marinate foods in the refrigerator, not on the counter.
Hands should be washed for 20 seconds with warm, soapy water and dried with a disposable paper towel. Wash any kitchen linens used in the hot cycle of your washer.
Always use clean cutting boards. Consider having one set of cutting boards for meats and another for produce.
Bacteria can grow well on the cut surfaces of fruits or vegetables, so refrigerate after cutting. Wash the outside of melons before cutting as well.
Sauces used as marinades on raw meats should not be used on cooked foods.
* You may set aside a portion of the marinade prior to adding the meat, to be used as a sauce on cooked meats.

7. Taste Testing NEVER taste directly from the pot!
Remove a small amount to a separate plate or bowl to taste.

8. Serving Foods
Always use a clean plate when serving foods and never place a cooked food back on the same plate or cutting board that held the raw food unless it has been washed and sanitized.
Photo pixabay.

9. Storing Leftovers
Refrigerate or freeze leftovers within 2 hours or sooner in clean, shallow, covered containers to slow bacterial growth.
Do not layer hot containers of food in the freezer or refrigerator too high. They will not cool properly.  Large amounts of food should be cooled in shallow containers, like a 9 X 13 baking dish, and once cooled, divided into smaller containers.