Causes of Food Contamination and Spoilage

Cross-Contamination

• Cross-contamination occurs when microbes and dirt from people, raw meat, and raw vegetables transfer to food, utensils, and equipment, or through poor storage practices.

Causes of Food Contamination and Spoilage

• Failure to properly refrigerate food
• Failure to thoroughly heat or cook food
• Infected employees/workers due to poor personal hygiene practices
• Foods prepared a day or more before they are served
• Raw, contaminated ingredients incorporated into foods that receive no further cooking
• Cross-contamination of cooked foods through improperly cleaned equipment
• Failure to reheat foods to a temperature that kills bacteria
• Prolonged exposure to temperatures favorable to bacterial growth

Practices to Prevent Cross-Contamination

• Wash hands thoroughly
• Avoid cross-contamination by:
  • Using one cutting or chopping board for poultry and another for other products
  • Washing cutting boards, knives, and utensils after contact with raw meat, seafood, and poultry
  • Using separate utensils to handle raw and cooked food
  • Using color-coded utensils, such as chopping boards and knives
• Cook food to proper temperature
• Chill: Refrigerate promptly, as cold temperatures keep most harmful bacteria from growing and multiplying
• Clean kitchen surfaces often