View: The webcast is still available online – click here to listen to it.
Download: You can also download the PDF presentation and get more tips on preventing cross-contamination: 2012 Food Safety: Cross Contamination Presentation
Here are some of the key takeaways from this session.
What is cross-contamination: The introduction of a pathogen (bacteria or a virus) into a food zone.
1. Is there a single point of origin where cross contamination enters a foodservice operation?
- Cross contamination can occur in all areas of a foodservice operation.
- Can start at the front door with the hostess and menus and continues through to the wait staff’s handling of tables, glassware and more.
- Back of the house example can include not handling the storage of deliveries properly.
2. Cold Storage: Preventing Cross Contamination
- Storage order is important.
- Ready to eat foods on top and items with the highest cook temps on the
bottom. - Joy of Six: Keep food at least six inches off the floor and away from the wall.
- Monitor time and temp of deliveries and store them in a timely manner.
3. Dry Storage: Preventing Cross Contamination
- Keep chemicals away from food.
- Rotate product.
- Label products to know what to use when.
- Be wary of allergens.
- Remember the Joy of Six.
- Frequent inspections.
- Train staff on best practices for storage.
4. Food Storage Containers: Preventing Cross Contamination
- Use only containers designated for food.
- Look for the NSF label.
- Need to be sealable and leak proof.
- If you use something to hold chemicals don’t use that to hold food again.
Download the PDF presentation and get more tips on preventing cross-contamination: 2012 Food Safety: Cross Contamination Presentation
