Cross Contamination

As we mentioned earlier, cross contamination is something that must be avoided at all costs by food handlers. It’s when bacteria are transferred from one place to another; whether by cloths, clothes, or utensils and equipment – but almost always by us, especially our hands. This is why we need such good hygiene, handling and storage procedures, as well as practices such different people preparing raw and ready-to-eat food; using colour-coded chopping boards for different foods and always using the correct equipment for the correct job – such as a knife for vegetables and a knife for raw food.