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Be Smart. Keep Foods Apart.
Don't Cross-Contaminate: Cross-contamination is the transfer
of harmful bacteria to food from other foods, cutting boards,
utensils, etc., if they are not handled properly. This is especially
true when handling raw meat, poultry, and seafood, so keep these
foods and their juices away from already cooked or ready-to-eat
foods and fresh produce. When handling foods, it is important
to Be Smart, Keep Foods Apart -- Don't Cross-Contaminate. By following
these simple steps, you can prevent cross-contamination and reduce
the risk of foodborne illness.
Cross
Contamination — When Shopping: Separate
raw meat, poultry, and seafood from other foods in your grocery-shopping
cart. Place these foods in plastic bags to prevent their juices
from dripping onto other foods. It is also best to separate these
foods from other foods at check out and in your grocery bags.
Cross
Contamination — When
Refrigerating Food: Place raw meat, poultry, and seafood
in containers or sealed plastic bags to prevent their juices from
dripping onto other foods. Raw juices often contain harmful bacteria.
Store eggs in their original carton and refrigerate as soon as
possible.
Cross
Contamination — When
Preparing Food: Wash hands and surfaces often. Harmful
bacteria can spread throughout the kitchen and get onto cutting
boards, utensils, and counter tops. To prevent this:
Wash hands with soap and hot water before and after handling food,
and after using the bathroom, changing diapers; or handling pets.
Use hot, soapy water and paper towels or clean cloths to wipe
up kitchen surfaces or spills. Wash cloths often in the hot cycle
of your washing machine.
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.
A solution of 1 teaspoon of bleach in 1 quart of water may be
used to sanitize surfaces and utensils.
Cross
Contamination — Cutting
Boards: 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.
Cross
Contamination — Marinating
Food: Always marinate food in the refrigerator, not on
the counter.
Sauce that is used to marinate raw meat, poultry, or seafood should
not be used on cooked foods, unless it is boiled just before using.
Cross
Contamination — When
Serving Food: Always use a clean plate.
Never place cooked food back on the same plate or cutting board
that previously held raw food.
Cross
Contamination — When
Storing Leftovers:
Refrigerate or freeze leftovers within 2 hours or sooner in clean,
shallow, covered containers to prevent harmful bacteria from multiplying
Cross Contamination Information Page - Return To Top
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