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Food
Handler Certification Program |
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cross-contamination occurs when safe to eat food comes into
contact with pathogenic bacteria, chemicals or unwanted
items making the food unsafe to eat
- This commonly happens in three ways:
| 1. |
raw food or its juices come in contact with cooked food. |
| 2. |
using the same equipment, to handle raw and cooked food. |
| 3. |
contaminated hands touching food. |
- PREVENT CROSS CONTAMINATION
- store cooked or ready to eat food above raw food or in a separate refrigerator
This will prevent the juice from raw food dripping into cooked or ready-to-eat food. All food must
be covered when stored in the refrigerator to protect it from contamination as well. Do not store
food on the floor of walk-in refrigerators. Rotate stock to ensure food does not sit too long.
- make sure cutting boards, knives and equipment are cleaned
and sanitized after they come in contact with hazardous food
When cooking meat, use separate tongs to handle raw and cooked meat. Do not place cooked meats
on the same plate that had the raw meat on it. When cooking meat, do not brush marinade on the
meat in the last 10 minutes of cooking as this contaminates the cooked meat with raw juices. When
tasting food, use the two spoon method to prevent cross-contamination. One spoon scoops out the
food and places it onto the second spoon. The second spoon is used to taste the food.
- label chemicals and pesticides and store them in a separate area away from food
Mops, brooms and brushes must be stored in a separate room.
- WASH YOUR HANDS
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