Cambro Manufacturing

Food Safety: Eliminating the Hazards of Cross Contamination Webcast Summary

Cambro was proud to sponsor a recent webcast on the topic of food safety. Specifically how foodservice operators can eliminate the hazards of cross contamination. FoodService Equipment & Supplies magazine put on the event and has two great panelists: Chuck Day, Manning Brothers, Athens, Georgia and Clay Hosh, Instructional Design Manager, National Restaurant Association, Chicago, Illinois.

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

One comment

  1. One of the major causes of contaminated food is dirty kitchens. You cant even see most of the dirt and that becomes dangerous for us. A good kitchen cleaning company should be employed to prevent food from contamination.

    Reply

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