contamination

Cross-contamination

when particles of an allergy-containing food accidentally

land on another food that is normally safe to eat. This can happen quite easily, especially if

The person preparing food is not careful.

Contamination

is when food becomes dangerous because a harmful or

unwanted substance like bacteria gets into it.

Types of cross-contamination

food to food, equipment to food, people to food

Food-to-food

This is the process of adding contaminated food to non-contaminated food.

Equipment to food

the most common types of cross-contamination.

As bacteria is common on surfaces.

When equipment is not washed properly, it can transfer a large number of harmful bacteria

to food. This can happen at any point during production or preparation.

colors commonly used for equibments:

People-to-food

humans transfer bacteria from their bodies or clothes to food during many

steps of food preparation.

WHO stands for

World Health Organization

to prevent the foodillness by

keeping clean

Separating raw and cooked food

cooking thourowly

storing food at safe, correct temperatures.

using safe water and raw materials.

keeping clean

Just because it looks clean doesn't mean it is.

wash hands:

before/after handling food

before/after eating

after handling waste.

after handling animals

after handling body parts.

after going to the bathroom.

after cleaning equipment.

clean equipment

WHO states to:

Clean while preparing food to prevent bacteria from having a chance to grow.

Pay attention to equipment touching both raw food and the mouth.

Sanitize cutting boards and equipment after contact with raw meat or seafood.

clean and dry the equipment.

Protect food from pests

Pests include cockroaches, mice, rats, flies, and insects.

to keep food safe from pests:

Food should be covered.

Rubbish bins should be covered/emptied regularly.

Food preparation areas should be in good condition.

Keep animals away from food preparation areas.

separate raw and cooked food

while shopping.

in the fridge sperate containers.

store with idl containers.

Wash surfaces that touched raw food.

Cook thoroughly

Proper cooking can kill any pathogens and harmful bacteria.

to cook slowly, let food reach it's cooking temperature.

when a thermometer is not available:

Cooked poultry or livestock meat until color changed and liquids secreted dry.

Cook seafood until the meat stops being transparent.

boil liquid-based foods for more than a few minutes.

Keep food above or below the danger zone.

60C< hot food (above 60C)

5C> cold food. (bellow 5C)

use safe water and raw materials.

Raw materials naturally carry bacteria.

Water shouldn't have odd smells and non-clear colors