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Food Safety Fact Sheet
Preventing Cross Contamination During Food Storage
Introduction
Cross contamination is the transfer of bacteria or viruses from hands to food, food to food, or equipment or
food
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01
Wash your hands thoroughly before handling any food.
02
Use separate cutting boards for raw meats and vegetables to avoid cross contamination.
03
Clean and sanitize all kitchen surfaces and utensils regularly.
04
Store raw meats in sealed containers on the bottom shelf of the refrigerator to prevent any potential drips onto other foods.
05
Avoid using the same utensils for raw and cooked foods.
06
Cook food thoroughly to kill any harmful bacteria.
07
Avoid touching your face, hair, or other parts of your body while preparing food.
08
Use separate towels or paper towels for drying hands and utensils.
09
Regularly clean and disinfect kitchen sponges and cloths.
Who needs preventing cross contamination during?
01
Anyone who handles or prepares food should practice preventing cross contamination. This includes home cooks, professional chefs, and food service workers.
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What is preventing cross contamination during?
Preventing cross contamination during involves following proper food safety protocols and ensuring proper cleaning and sanitization procedures are in place.
Who is required to file preventing cross contamination during?
Preventing cross contamination during may need to be filed by food establishments that handle and serve food to the public.
How to fill out preventing cross contamination during?
To fill out preventing cross contamination during, you must document all steps taken to prevent contamination, including cleaning schedules, training procedures, and equipment maintenance records.
What is the purpose of preventing cross contamination during?
The purpose of preventing cross contamination during is to protect consumers from foodborne illnesses and ensure food safety standards are met.
What information must be reported on preventing cross contamination during?
Information reported on preventing cross contamination during may include cleaning logs, sanitization methods, employee training records, and equipment maintenance schedules.
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