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This module is intended for community educators to teach their clients about cross-contamination. It is appropriate for general consumers and anyone that cooks for groups including religous institutions. It is not meant for commercial food service.
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Food Safety is for Everyone
Module 3Written and developed by:Lorraine Harley, Family and Consumer Sciences Educator University of Maryland ExtensionCalvert/Charles/St Mary’s Counties
Equal Access Programs
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
Cross-contamination
Module 3
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
Cross contamination:
Is the transfer of a harmful substance from:
• Food to food• Equipment/utensil to food• People to food
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
Human Hands (C-L-E-A-N)
• Human hands• Poor personal hygiene
S-e-p-a-r-a-t-e
• Direct contact from raw food to a ready-to-eat foods
Food contact surfaces…
EquipmentUtensilsWiping cloths
Contact surfaces: A word about cutting boards….
Wood or plastic
Food contact surfaces continued…
What about that
Sponge?
Cleaning vs. Sanitizing
What is the difference
Let’s go shopping
S-E-P-A-R-A-T-E
Shopping continued…
Obey the 2 hour rule in every situation!
Refrigerator/Freezer temperatures
Refrigerator 40°F or slightly below
Freezer 0° F
Avoid Improper storage practices
Perishable foodFrozen foodShelf-stable foodF.I.F.O
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!!
Refrigerator storage time continued
eggs, ketchup, jelly margarine, pickles, mustard
See “Food Storage Chart”…
http://whatscookingamerica.net/Information/FreezerChart.htm
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Choosing a restaurant:
Food service workers– Choose a restaurant carefully– Personal hygiene– Use of hair restraints– Food handlers who are ill
What else should you know about
cross-contamination?
Using hair restraints
Family gatheringsPicnicsChurch socials
Contamination from ice
Remember!Ice used to
keep foods cool is not safe for human consumption
To help prevent cross contamination:
Clean
Separate
Cook
ChillCopyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator, University of Maryland Extension
To learn more:
www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp
http://www.foodsafetysite.com/educators/competencies/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
