Food
Raw perishable foods can contain harmful bacteria. For example, raw meats contain a large number of naturally occurring bacteria such as Salmonella, Campylobacter and Listeria which are all causes of food-borne illness. Data Sheets on these and many more are available on the New Zealand Food Safety Authority website.
If you are not careful, harmful bacteria can easily be transferred from raw to cooked or ready-to-eat foods:
- Due to incorrect storage methods - raw meat may drip blood and juices onto cooked foods such as ham, and quiche, or other ready to eat foods like salads, dressings and sauces.
- When raw and cooked foods are combined to make salad rolls, sandwiches and mixed salads - harmful bacteria may be transferred from salad vegetables to other foods (like meats, cheese or egg). If these products are then not kept refrigerated the bacteria can multiply and may cause food-borne illness.
People
Harmful bacteria live in and on our bodies, especially on and around our faces and hands, and on our clothing. As they are usually present in small numbers they do not make us sick. If these bacteria are transferred from our bodies or clothes onto food, and allowed to multiply, the food can become unsafe to eat.
Equipment
Bacteria are able to live and multiply in any cracks and crevices in equipment including the surface cuts of chopping boards. After equipment has been used, bits of food containing bacteria remain. If the equipment is not properly cleaned, when it is used next the bacteria will be transferred to another food.
Working surfaces
Surfaces such as bench tops may have bacteria on them from contact with people, raw foods, dirty equipment or other things such as cartons that have been stored on the floor. If the bench tops are not properly cleaned, any food placed on them will be contaminated by the bacteria.
Preventing cross contamination
- All staff handling food should understand the likelihood and ease with which cross contamination can occur.
- The work flow and methods used in the food preparation should be designed to minimise the likelihood of cross contamination.
- Physical separation of raw foods especially raw animal products from all cooked, pre-cooked and pre-prepared foods is essential during storage, preparation and display.
- The handling of cooked and ready-to-eat foods should be kept to a minimum.
- Care must be taken to prevent recontamination of cooked and ready-to-eat food contact surfaces:
- by thoroughly washing hands after handling raw foods, especially raw meats
- by using separate cutting boards and food contact surfaces for raw and cooked/ pre-cooked/pre-prepared foods
- by not placing bulk food containers on bench surfaces
- by using correct sanitation procedures for all utensils and equipment
- by ensuring that cleaning cloths are single service or are adequately sanitised.
