Procedure - Cross Contamination Prevention
Cross Contamination Prevention Procedure
Section: Human Resource Procedures
Procedure Owner: Ignition633 Ministries Nigeria Human Resources
Procedure Name: Cross Contamination Prevention Procedure
Origination Date: June 2024
Definition:
“Cross Contamination is the physical movement or transfer of harmful bacteria from one person, object or place to another. Preventing cross-contamination is a key factor in preventing foodborne illness.”
It is vital to avoid contamination in the kitchen. Contaminated food items are a major violation and can cause serious health problems. Please ensure you are following proper protocol to prevent contamination.
Examples:
The following are examples of how food could potentially become contaminated:
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If contaminated water or ice is used to wash, pack, or chill fruits or vegetables, the contamination can spread to those items.
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During the slaughter process, germs on an animal’s hide that came from the intestines can get into the final meat product.
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If germs contaminate surfaces used for food processing, such as a processing line or storage bins, germs can spread to foods that touch those surfaces.
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If refrigerated food is left on a loading dock for long time in warm weather, it could reach temperatures that allow bacteria to grow.
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Fresh produce can be contaminated if it is loaded into a truck that was not cleaned after transporting animals or animal products.
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The appropriate cutting board is being used (red-raw mean, blue-raw fish, yellow-cooked meat, green-salad & fruit, brown-vegetables, white-baked goods & dairy)
