Cross-contamination is the physical activity or carry of harmful bacteria indigenous one person, thing or place to another. Preventing cross-contamination is a crucial factor in avoiding foodborne illness.

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Minnesota department of consumer Fact sheet Revised April, 2007

On this page: once shopping once refrigerating food when preparing food once serving food much more about overcome contamination

When shopping:

different raw meat, poultry, and also seafood native other foodstuffs in your grocery-shopping cart. location these foods in plastic bags to protect against their juices indigenous dripping onto various other foods. that is also best to different these foods from other foodstuffs at inspect out and also in your grocery bags.

When refrigerating food:

ar raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices native dripping onto various other foods. Raw juices frequently contain harmful bacteria. Save eggs in their initial carton and also refrigerate as soon as possible.

When preparing food:

Keep that clean:

to wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and also get onto cutting boards, utensils, and counter tops. To avoid this: wash hands with soap and also hot water before and after dealing with food, and after utilizing the bathroom, an altering diapers; or handling pets. Use hot, soapy water and paper towels or clean cloths come wipe increase kitchen surfaces or spills. To wash cloths regularly in the hot cycle of her washing machine. to wash cutting boards, dishes, and counter tops with hot, soapy water after ~ preparing every food item and before you go on come the following item.

Cutting boards:

always use a clean cutting board. If possible, usage one cutting board for fresh produce and also a separate one for raw meat, poultry, and seafood. As soon as cutting boards become excessively worn or construct hard-to-clean grooves, you should replace them.

Marinating food:

constantly marinate food in the refrigerator, not on the counter. Sauce that is provided to marinate raw meat, poultry, or seafood have to not be used on cooked foods, uneven it is boiled just before using.

Fruits and also vegetables:

Rinse fresh fruits and vegetables in to run tap water to remove visible dirt and also grime. Remove and discard the outermost leaves of a head that lettuce or cabbage. since bacteria can flourish well ~ above the reduced surface of fruit or vegetables, be careful not to contaminate these foods while slicing them up on the cut board, and also avoid leave cut produce at room temperature for many hours.

When serving food:

constantly use a clean plate. Never place cooked food earlier on the exact same plate or cut board the previously held raw food.

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