Preventing cross contamination involves several key practices:
1. Proper Handwashing
Always wash your hands with soap and water for at least 20 seconds before and after handling different types of food, especially raw meat, poultry, and seafood.
2. Separate Cutting Boards
Use separate cutting boards for raw meat, poultry, seafood, and vegetables to avoid cross contamination. Designate specific boards for each type of food to minimize risk.
3. Clean and Sanitize Surfaces
Regularly clean and sanitize all food preparation surfaces, utensils, and equipment. Use hot, soapy water followed by a sanitizing solution to ensure all harmful bacteria are eliminated.
4. Proper Food Storage
Store raw foods separately from cooked and ready-to-eat foods. Use sealed containers and keep raw meats on the bottom shelf of the refrigerator to prevent juices from dripping onto other foods.
5. Safe Cooking Temperatures
Cook foods to their recommended internal temperatures to kill any pathogens that may be present. Use a food thermometer to ensure accuracy.
