1. HACCP In Your Schools Preventing Cross-Contamination

3. What is Cross-Contamination? 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.

4. How Does it Occur? Harmful substances can be transferred by anything food contacts: o Hands o Prep tables, equipment, cutting boards o Cooking and serving utensils o Standing or dripping water o Other contaminated food

5. Why is it a Concern? Harmful substance is transferred to a food that may not not need be cooked or washed (ready-to-eat) Cross-contamination can lead to foodborne illness

6. Terms to Know Food-contact surface: anything that touches food directly Hand-contact surface: anything that hands touch Ready-to-eat (RTE): any food that does not need to be washed or cooked before consumption

7. Review: Hazards in Food Biological o Bacteria, viruses, parasites, fungi Chemical o Allergens, pesticides, cleaners and sanitizers Physical o Glass, bone, rocks, metal, plastic, finger nails, hair, bandages, rodents/insects

8. Biological Hazards Microorganisms can be transferred from a raw or contaminated product to ready-to-eat (RTE) product The microorganisms can cause infections, or produce toxins that cause illness

9. Chemical Hazards Improper cleaning or labeling can lead to chemicals being transferred to food Transfer of allergens is called cross- contact, but works by the same mechanism(s) as cross-contamination

10. DQ Shake 3 illnesses from vanilla milkshakes Contaminated with floor degreaser/cleaner Chemical being used to clean container still inside when employee filled it with syrup

11. Dangers of Cross-Contact Sabrina Shannon, 13 Natalie Giordi, 13

12. How Can it be Prevented? Careful storage Safe handling Appropriate cleaning and sanitizing

13. Storage Placement in storage o Separate raw and ready-to-eat items as much as possible o Store ready-to-eat foods above raw foods/meats o Store raw meats based on final cooking temperature, highest temperature on the bottom.

14. Cooler Storage RTE Foods (not cooked) Whole meats, Fish (145 o F) Ground meats (155 o F) Poultry (165 o F)

15. Storage Other factors o Proper containers, lids and covers o Storage in designated areas only o Keep areas clean and dry o Keep dollies and carts clean

16. Safe Food Handling Keep raw and RTE foods separate Wash produce before use Cook foods to proper internal temperatures Clean and sanitize surfaces and hands when switching between foods

17. Foster Farms Outbreak 2013 Raw chicken from Foster Farms had an unusually high amount of Salmonella bacteria 634 infected, 29 states and Puerto Rico Outbreak strain found on raw product and cooked rotisserie chicken Proper cooking and handling would have prevented illness

18. Hand Washing Hands are the biggest utensil for transfer Hands transfer harmful substances from body, hand-contact surfaces and food

19. Hand Washing Always use a hand washing sink o Must have at least one hand washing sink and one bathroom o Adequate flow and pressure o Warm water must reach 100F

20. Proper Hand Washing

21. Hand Washing 1. Wet hands and exposed parts of arms with warm water and add soap 2. Rub soap into hands and arms for 10-15 seconds 3. Rinse hands and arms with warm water Whole process should take 20 seconds 4. Dry hands and arms on disposable paper towel or electric dryer

22. Before o Starting work o Touching raw or TCS food o Touching ready-to-eat food o Putting on new gloves During o Food preparation as frequently as required to maintain clean hands and prevent cross-contamination o Switching between raw and cooked food o Switching between raw and ready-to-eat food When to Wash Hands

23. After o handling raw food o using bathroom o coughing, sneezing, blowing nose o touching handkerchief, hair, face o cleaning/sanitizing o removing garbage o changing protective gloves o breaks o touching money Any activity that contaminates hands!

24. Cleaning and Sanitizing Follow proper cleaning and sanitizing procedures Clean and sanitize all food contact surfaces when switching tasks Clean hand-contact surfaces on a regular basis

25. Other Prevention Strategies Organize the kitchen with raw and RTE preparation as far away as possible Consider color-coding equipment, utensils or gloves for difference products

26. Communication Inform - Master Cleaning Schedule o Keep workers informed about what to clean, how to clean it, and what tools and supplies are required to conduct cleaning activities Share o “I’ll be back… This area is dirty” o “I’m handling meat. Could you do salads?” Correct o “Wait, you’re using the raw meat knife!” o “Why did you put the lettuce by the hand wash sink?”

27. Questions? Contact: Dr. Ben Chapman benjamin_chapman@ncsu.edu Follow me on twitter @benjaminchapman 919-809-3205 foodsafetyinfosheets.org foodsafetytalk.com barfblog.com