Cross contamination- pathogens being transferred from one surface or food to another
This chapter focuses on how you can prevent cross contamination
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First keep contaminated food and nonfood items (single-use cups, utensils, and napkins) out of the operation..
Packaging must be intact and clean.
Reject items if the packaging is dirty, tears or water stained, leaking, or discolored.
Make sure cans you receive are not �dented, rusty, or have swollen ends.
Always reject items if you see signs of �pests.
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Wrap or cover food before storing it. This can stop contaminants from falling into food.
NEVER use old chemical containers to store food. This could cause chemical contamination.
Only store food in containers intended �for food.
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Store raw and ready-to-eat food separately if possible. This should also be done when transporting food for off-site service.
If separate storage is not �possible, store food in �the following top to �bottom order (that is �based on the minimum �internal cooking �temperature):
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Ready To Eat Food
Seafood
Whole cuts of beef and pork
Ground meat and ground fish
Whole and ground poultry
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Store food only in designated food-storage areas.
Store food and nonfood items away from walls and at least six inches off the floor.
6”
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Make sure workstations, cutting boards, equipment and utensils are cleaned and sanitized.
Do NOT allow ready-�to-eat food to touch �surfaces that have �come in contact with �raw meat, seafood, �or poultry.
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Prep raw meat, seafood, and poultry at a different time than ready-to-eat food when using the same table.
Clean and sanitize work surfaces, utensils, and equipment between �each product.
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Some foodborne illnesses are caused by contaminated produce. To keep guests safe, produce should be washed.
Clean and sanitize the prep sink and work area before starting.
Wash produce in running water slightly warmer than the food. Be sure to pull apart leafy greens such as lettuce or spinach.
When soaking or storing produce in standing water or ice water, do not mix different items or multiple batches of the same item.
Refrigerate and hold sliced melons, cut tomatoes, and cut leafy greens at 41°F or lower.
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Customers can cross-contaminate food when they serve themselves.
It can happen when they refill dirty plates or reuse dirty utensils.
It can also happen when they pick up �food with bare hands or place their �heads underneath he sneeze �guard while reaching food.
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Make sure food is labeled.
Provide separate utensils for each item.
Keep food under the sneeze guard. This helps protect it from contaminants.
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Do NOT let customers refill their dirty plates.
Do NOT let customers use dirty utensils.
If you see customers doing these �things, ask them to use clean plates �and utensils.
NEVER serve ice that was �used to keep food or �beverages cold.
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Food contact surfaces= surfaces that touch food
Many of the utensils and equipment you use have food-contact surfaces.
You can contaminate �these surfaces if you �are not careful �when handling �them.
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Do NOT touch the parts of dishes or glassware that come in contact with food.
Hold dishes by the bottom or edge.
Hold glasses by the middle, �bottom, or stem.
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Do NOT stack glasses when carrying them.
Carry glasses in a �rack or tray.
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Do NOT hold utensils by the parts that come in contact with food.�
Hold utensils by the handle.
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Do NOT use bare hands to handle ready-to-eat food.
Use tongs, deli sheets, or gloves.
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NEVER scoop ice with your bare hands or a glass.
Use ice scoops or tongs to get ice.
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NEVER store towels in your apron or uniform pocket.
Store towels for cleaning food spills in a sanitizer solution when you are not using them.
NEVER use towels for cleaning food spills for any other purpose.
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NEVER use the same utensils when handling:
Ready-to-eat food and raw meat, poultry, or seafood
Different food items
Use separate utensils when serving �different food items.
Store serving utensils in food with �the handles extended above the �rims of the containers.
Cover food to protect it from contaminants.
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It is important to keep food from direct contamination, but it is just as important to protect nonfood items from contamination.
Utensils and equipment with food-contact surfaces, such as cutting boards, must be stored in way that prevent contamination. �The same is true for �nonfood items such as �napkins and plastic �forks and knives.
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Store utensils and equipment that touches food at least six inches off the floor.
Store glasses and cups upside down �on a clean and sanitized surface. �This keeps things from falling in �them.
Store utensils with handles up. This �keeps people from touching the �food-contact surface.
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Always store chemicals and cleaning supplies in the designated storage areas.
Ask your manager where these items should be stored.
Store chemicals in their original containers. If chemicals are transferred to a new �container, the label on the container �must list the common name of �the chemical.
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NEVER store chemicals and cleaning supplies near food. The chemicals might get on the food.
NEVER store cleaning equipment �near food. Dirty �equipment might �contaminate the food.
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Dispose of chemicals according to their labels.
Always dump mop water and other dirty liquids into a designated service sink with a floor drain.
NEVER dump mop water �or dirty liquids into a �toilet or urinal. It might �contaminate the cleaning �equipment and spread �pathogens.
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ACT RIGHT AWAY!
Do your best to fix the problem.
Set aside the contaminated �item so no one can use it.
Ask your manager what �to do.
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Some people are allergic to certain types of food. The tiniest speck of a food they are allergic to can make them sick or even cause death.
Cross Contact- when �a food item containing �an allergen comes in �contact with another �food item and their �proteins mix
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Allergens- the proteins that cause allergic reactions
Many different food items can cause the allergic reactions, �but just 8 food �items cause the �most reactions.
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Both servers and kitchen staff must do their parts to keep customers with food allergies safe.
When a customer says that �he or she has a food allergy, �you need to pay attention. �There are special �steps to take for an �allergen special order.
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Servers need to be able to answer questions about food allergies. They should also know how to prevent cross-contact.
Tell the customer how each dish is made. It is important for you to know which dishes contain Big Eight allergens. If you are not sure, ask your manager.
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Tell the customer if any “secret” ingredients contain allergens. Food should always be honestly presented.
Suggest menu items that do �not have the food allergen.
Identify the allergen special �order. Clearly indicate the �order for the guest with a �food allergy. Kitchen staff �need this information.
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Hand deliver the allergen special order to the guest. Do this separately from other food to prevent cross-contact.
These practices also �apply to other food �sensitivities a � may have, such as a �gluten intolerance.
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Make sure the allergen is not transferred from food containing the allergen to a customer’s food. Even a small amount of contact can be bad.
Check recipes and �ingredient labels. �Make sure allergens �are not present.
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Wash, rinse, and sanitize cookware, utensils, and equipment before prepping the food. This includes food-prep surfaces.
Some operations use a separate �set of utensils just for allergen �special orders.
Make sure the allergen does not �touch anything for these �customers, including food, beverages, utensils, equipment, and gloves.
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Wash your hands and change gloves before prepping their food.
Use equipment assigned �for prepping the allergen �special order. Use separate �fryers and cooking oils when �frying food for customers with �food allergies.
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Keeping the guests safe is an important job, so keep your eyes open for cross-contact.