1. Food Safety is for Everyone Module 3 Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

2. Cross- contamination Module 3 Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

3. Cross contamination: Is the transfer of a harmful substance from: Food to food Equipment/utensil to food People to food

4. How does cross contamination occur? Poor personal hygiene Raw food in contact with ready to eat foods Contact with contaminated surfaces Improper storage practices Contact with food service workers Contamination from consumers

5. H uman H ands ( C-L-E-A-N) Human hands Poor personal hygiene

6. S-e-p-a-r-a-t-e Direct contact from raw food to a ready-to-eat foods

7. Food contact surfaces… Equipment Utensils Wiping cloths

8. Contact surfaces: A word about cutting boards…. Wood or plastic

9. Food contact surfaces continued… What about that Sponge?

10. Cleaning vs. Sanitizing What is the difference

11. Let’s go shopping S-E-P-A-R-A-T-E

12. Shopping continued… Obey the 2 hour rule in every situation!

13. Refrigerator/Freezer temperatures Refrigerator 40°F or slightly below Freezer 0° F

14. Avoid Improper storage practices Perishable food Frozen food Shelf-stable food F.I.F.O

15. Refrigerator storage time A general rule for cooked leftovers: 4 days Raw poultry and ground meats : 1 to 2 days When in doubt toss it out!!

16. Refrigerator storage tim e continued eggs, ketchup, jelly margarine, pickles, mustard See “Food Storage Chart”… http://whatscookingamerica.net/Informatio n/FreezerChart.htm Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

17. Choosing a restaurant: Food service workers – Choose a restaurant carefully – Personal hygiene – Use of hair restraints – Food handlers who are ill

18. What else should you know about cross-contamination?

19. Using hair restraints Family gatherings Picnics Church socials

20. Contamination from ice Remember! Ice used to keep foods cool is not safe for human consumption

21. To help prevent cross contamination: Clean Separate Cook Chill Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension

22. To learn more: www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foo ds_Apart/index.asp http://www.foodsafetysite.com/educators/competenci es/foodservice/cleaning/cas1.html http://www.foodsafetysite.com/educators/competenci es/foodservice/cleaning/cas1.html “ Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service. Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension