Pomperaug District Department of Health
National Food Safety Month -
Cross Contamination |
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Cross
Contamination
This is the final
installment in a series of food safety press releases by the Pomperaug
District Department of Health for September, which has been, designated
National Food Safety Education Month. The past two installments have
focused on general food safety and
safe cooking temperatures. This release will provide information
regarding keeping foods safe by preventing cross contamination.
Cross contamination
is the transfer of harmful bacteria to foods from cutting boards, utensils,
counter tops, and other foods, etc. Raw meat, poultry, seafood and their
juices often contain harmful bacteria can contaminate other food items
if you are not careful. Keep them away from already cooked or ready-to-eat
foods and fresh produce. These types of food will not receive further
cooking and so the bacteria will not be destroyed. The following tips
will help you keep your foods safe.
- Separate raw meats, poultry and seafood from other items in the
shopping cart. Place the foods in plastic bags to prevent their juices
from dripping onto other foods. Separate these foods from other foods
at checkout and in your grocery bags.
- Store eggs in their original carton and refrigerate as soon as
possible. Raw eggs can contain salmonella. Utensils and equipment
used for raw eggs should not be used for other foods. ·
- Wash hands with soap and hot water before and after handling food;
after handling raw meat, poultry and seafood; after using the bathroom;
changing diapers; and handling pets. Hands can easily transfer bacteria
to food.
- Use hot, soapy water and paper towels or clean cloths to wipe up
kitchen surfaces and spills. If wiping up spills from raw meat, use
paper towels. Dish cloths can hold bacteria and spread it to all the
surfaces that you wipe. Wash cloths often in the hot cycle of your
washing machine. Sponges can be run through the dishwasher.
- A solution of 1 teaspoon of bleach in 1 quart of water may be used
to sanitize surfaces and utensils. This sanitizing solution can be
put into a spray bottle. It should be made fresh every day. Sanitizing
kills bacteria, while washing with soapy water just removes food particles.
It is important to sanitize surfaces that have been in contact with
raw meat and poultry juices.
- Wash cutting boards, dishes and counter tops with hot, soapy water
after preparing each food item and before you go on to the next item.
Sanitize them if they have come in contact with raw meat.
- Always use a clean cutting board.
- If possible, use one cutting board for fresh produce and a separate
one for raw meat, poultry and seafood.
- Once cutting boards become excessively worn or develop hard-to-clean
grooves, you should replace them.
- Always marinate food in the refrigerator, not on the counter.
- Sauce that is used to marinate raw meat, poultry, seafood should
not be used on cooked foods, unless it is boiled just before using.
- Always use a clean plate when serving food.
- Never place cooked food back on the same plate or cutting board
that previously held raw food. For instance, when grilling steaks,
the plate used to bring out the raw steaks should never be used for
the cooked steaks. The bacteria from the raw steaks will be transferred
to the cooked steaks.
If you have any
questions about food safety please call the Pomperaug Health District
at
264-9616.
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