Summary
Highlights
Cross-contamination, which involves the spread of bacteria from raw meat to other foods, is a critical issue in the kitchen. This can occur when raw meat juices or blood come into contact with counters, cutting boards, utensils, or hands, subsequently transferring bacteria to other food items.
To prevent contamination, always keep raw meat away from other foods and wash your hands thoroughly after handling it. Food-contact surfaces that have touched raw meat must be washed and sanitized. Use separate cutting boards for raw meat, poultry, and seafood, and never place cooked food on a surface that previously held raw ingredients.
Proper storage is key to avoiding cross-contamination. Always store raw foods on shelves below ready-to-eat foods to prevent drips. Additionally, store meats with higher cooking temperatures, such as chicken, below those with lower cooking temperatures, like fish.
Key practices to prevent cross-contamination include: separating vegetables and meats, washing hands after handling raw meat, using separate cutting boards for different food types, and storing raw foods below ready-to-eat foods. Foods requiring higher cooking temperatures should always be stored below those with lower cooking temperatures.