Food Safety is for EveryoneModule 3 Written and developed by: Lorraine Harley, Family and Consumer Sciences Educator University of Maryland Extension Calvert/Charles/St Mary’s Counties Equal Access Programs Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension
Module 3 Cross-contamination Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension
Cross contamination: Is the transfer of a harmful substance from: • Food to food • Equipment/utensil to food • People to food
How does cross contamination occur? • Poor personal hygiene • Raw food in contact with ready to eat foods • Contact with contaminated surfaces • Improper storage practices • Contact with food service workers • Contamination from consumers
Human Hands (C-L-E-A-N) • Human hands • Poor personal hygiene
S-e-p-a-r-a-t-e • Direct contact from raw food to a ready-to-eat foods
Food contact surfaces… • Equipment • Utensils • Wiping cloths
Contact surfaces: A word about cutting boards…. Wood or plastic
Food contact surfaces continued… What about that Sponge?
Cleaning vs. Sanitizing • What is the difference
Let’s go shopping • S-E-P-A-R-A-T-E
Shopping continued… Obey the 2 hour rule in every situation!
Refrigerator/Freezer temperatures • Refrigerator 40°F or slightly below • Freezer 0° F
Avoid Improper storage practices • Perishable food • Frozen food • Shelf-stable food • F.I.F.O
Refrigerator storage time • A general rule for cooked leftovers: 4days • Raw poultry and ground meats: 1 to 2days • When in doubt toss it out!!
Refrigerator storage time continued • eggs, ketchup, jelly margarine, pickles, mustard • See “Food Storage Chart”… http://whatscookingamerica.net/Information/FreezerChart.htm Copyright 2010 by Lorraine Harley, Assistant Professor, University of Maryland Extension
Choosing a restaurant: • Food service workers • Choose a restaurant carefully • Personal hygiene • Use of hair restraints • Food handlers who are ill
What else should you know about cross-contamination?
Using hair restraints • Family gatherings • Picnics • Church socials
Contamination from ice Remember! • Ice used to keep foods cool is not safe for human consumption
To help prevent cross contamination: • Clean • Separate • Cook • Chill Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension
To learn more: • www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp • http://www.foodsafetysite.com/educators/competencies/foodservice/cleaning/cas1.html • “Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service. Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator, University of Maryland Extension