Cross contamination can be a huge problem when it comes to food production and specific strategies must be used to ensure there is no cross contamination. This short video talks about segregation, good storage practices, cleaning and sanitization regimen that will help achieve the goals.
Why Cross Contamination Matters
Contamination isn’t always visible. A single mistake—like using the same knife for raw and cooked food—can compromise an entire batch. This not only endangers health but also damages a brand’s credibility. Preventing cross contamination protects consumers, maintains quality, and ensures compliance.
Key Practices to Promote
- Separate Raw and Cooked Items:
Always keep raw meat, poultry, and seafood away from ready-to-eat foods. Use color-coded chopping boards and utensils. - Clean Equipment Between Uses:
Thoroughly wash and sanitize tools and surfaces after handling different food types. Even trace amounts can spread bacteria or allergens. - Personal Hygiene Practices:
Hands can transfer contamination. Therefore, wash them before switching tasks, especially between handling raw and cooked products. - Use Dedicated Storage Areas:
Store raw and cooked items on separate shelves. Keep raw food on lower shelves to prevent drips or spills. - Train Staff on Allergen Control:
Cross contact with allergens is just as dangerous. Ensure staff know which ingredients require special handling.
In Summary
Cross contamination is preventable—but only with awareness and discipline. From the cutting board to the conveyor belt, every step matters. This video will walk your team through safe practices to control contamination during food processing.
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