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

2. Cross- contamination Module 3 Copyright 2010 by Lorraine Harley, Assistant Professor, 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 Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

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 Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

5. H uman H ands ( C-L-E-A-N) Human hands Poor personal hygiene Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

6. S-e-p-a-r-a-t-e Direct contact from raw food to a ready-to-eat food Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

7. Food contact surfaces… Equipment, Utensils Wiping cloths Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

8. Contact surfaces: A word about cutting boards…. Wood or plastic Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

9. Contact surfaces continued… What about that Sponge? Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

10. Cleaning vs. Sanitizing What is the difference Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

11. Lets’ go shopping S-E-P-A-R-A-T-E Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

12. Shopping continued… Obey the 2 hour rule in every situation! Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

13. Refrigerator/Freezer temperatures Refrigerator 40° or slightly below Freezer 0° F Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

14. Avoid improper storage practices Perishable food Frozen food Shelf-stable food F.I.F.O Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

15. Do Not: Keep food in the refrigerator longer than 3 or 4 days When in doubt toss it out!! Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

16. Choosing a restaurant: Food service workers – Choose a restaurant carefully – Personal hygiene – Use of hair restraints – Food handlers who are ill Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

17. Contamination from consumers Poor personal hygiene Product tampering Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

18. What else should you know about cross-contamination? Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

19. Using hair restraints Family gatherings Picnics Church gatherings Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

20. Contamination from ice Remember! Ice used to keep foods cool is not safe for human consumption Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension

21. To help prevent cross contamination: Clean Separate Cook Chill Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension