Cross-contamination

Cross-contamination is the transmission of microorganisms from one food to another through handlers, utensils and surfaces.  It is dangerous when raw food is handled at the same time as processed foods are. The possible pathogens encounter very few barriers and can multiply if the right conditions are given (especially when the refrigeration chain breaks down). Between processed foods the risk is lower, especially if they have been treated with heat, thus reducing the degree of contamination. Therefore, all surfaces that may come into contact with raw foods, such as meat, vegetables and fruits, must be subjected to cleaning and disinfection processes. Cross-contamination can occur in two ways:

– Direct cross-contamination: Occurs when a contaminated food comes into «direct contact» with one that is not.  It usually occurs when cooked foods are mixed with raw in dishes that do not require further cooking (such as, for example: salad, cold dishes, cakes with cream and desserts). This can also happen there is a bad location of food in the refrigerator; ready-to-eat foods could come in contact with raw foods, like the meltwater of raw chickens, meats and fish. Direct cross-contamination may also occur by the contact of ice, that has not been made with drinking water and handled under hygienic conditions, with food.

– Indirect cross-contamination: It is produced by the transfer of contaminants from one food to another through hands, utensils, equipment, tables and cutting boards.  For example: if with a knife a raw chicken is cut and with that same poorly sanitized knife a cooked chicken is chopped, the microorganisms that were in the raw chicken, will pass to the cooked chicken and contaminate it. Generally, it occurs due to the use of dirty utensils as well as poor personal hygiene of those who handle or sell food. 

To avoid cross-contamination, it is necessary to take into account: 

• Use of a clean light uniform in good condition (mesh, hat, blouse, closed footwear with non-slip sole, mouth protector and use of gloves depending on the operation).  
• Do not use perfumes because the aroma can permeate the food in its handling. Avoid reusing the buckets that have been used as original paint packaging, due to the residuality of lead that can contaminate the food in the storage of the same. 
• Transport food in conditions that cause contamination and / or proliferation of microorganisms and do not protect it against alteration or damage to the container. In the production, storage and marketing of food considered to be of greater risk, guarantee the temperatures required for its preservation. 
• Constantly wash your hands. Clean and disinfect boards, knives, preparation material and all surfaces and equipment that may come into contact with raw food. 
• Do not use the hot area for cold meals. 
• Use of utensils suitable for cleaning and disinfection. 
• Proper storage of food (on shelves and stowage away from the floor).  
• Prepare only what is necessary; in case of leftover prepared food, refrigerate quickly, packaging it in suitable containers (plastics, stainless steel) and covering them with their corresponding lid: aluminum foil or self-adhesive plastic films. 

Do not use utensils, or glass contact surfaces in food processing areas due to the risk of food breakage and contamination.

*Source RINCÓN DEL VAGO