Podcast
Questions and Answers
Cross-contamination occurs when microbes transfer from raw meat to food.
True
Failure to thoroughly heat or cook food is one of the common causes of food spoilage.
True
Using the same cutting board for poultry and other products can help prevent cross-contamination.
False
Refrigerating food promptly is not important to prevent bacterial growth.
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Failure to wash kitchen surfaces often can lead to cross-contamination.
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It is safe to handle raw and cooked food with the same utensils.
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Study Notes
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
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Description
Learn about common causes of food contamination and spoilage, such as improper refrigeration, undercooking, poor personal hygiene, and using contaminated ingredients. Understand how cross-contamination can occur and affect food safety.
