Let me start by defining cross contamination. Cross-contamination occurs when two or more different surfaces come in contact with each other providing the opportunity for various bacteria to be deposited on each surface which can cause illness when ingested with raw or undercooked food.
Cross-contamination between foodscan easily be limited by being proactive during food preparation. The most basic element to reduce germs from spreading is to wash the hands properly with warm soapy water as often as possible. When handling food, this should be done frequently and, especially, after handling raw meat, poultry and fish.
When thawing or storing raw meats, poultry or fish, the item should be placed in a leak proof container in the fridge. This will prevent any raw juices running over and spilling onto fruits and vegetables, and other foods, below.
The order in which food groups are prepared are important. Personally, I prepare the grains and bread first, followed by dairy. Next are the fruits and vegetables with the last being raw meats, poultry and fish. Finish handling one food group before advancing to the next. This particular step really minimizes the potential for cross-contamination.
Never place raw meat, poultry or fish next to foods that will be consumed raw, such as salads, vegetable sticks, fruit plate or cheese and crackers. A small splash of the raw meat juice onto the salads or fruit can spell disaster for the consumer.
It is critical to maintain the correct temperature inside the fridge. Cross contamination between foods can be dangerous but is easy to avoid. To keep food safe in fridge, the temperature should always be less than 5°C or 41°F. The range between 5°C and 60°C, 41° F and 70° F, is called the “danger zone” – when food can most quickly become contaminated and unsafe to eat.
Temperature can vary for several reasons. Hot air rises, making the top shelf the warmest spot in the fridge – good for fruit, vegetables and less perishable items. Because cold air settles, the bottom shelf is generally the coldest place in the fridge and is ideal for storing meats, fish and poultry. Opening your fridge door allows cold air to escape, raising the temperature in your fridge and increasing the likelihood of bacteria multiplying and forming dangerous toxins.
Make sure to use different cutting boards, one for meat and the other for produce.
Should you find you have thawed too much meat for a given meal, do not place it back in the freezer. Go ahead and cook the meat, then freeze the extra cooked meat to be used in a casserole or other dish on another day.
Wrapping chicken breasts, steaks or chops individually will allow you to remove only the number you need for a given dinner. If you do choose to freeze the whole package, plan on using the whole package as they will have stuck together upon freezing.
Avoid cross contamination of meat in your freezer as well. Organize your freezer by storing the meat in one area so that if there are any bacteria on the outside of a package, you won’t get it in every area of the freezer.
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