Understanding cross-contamination

How germs and allergens can move between foods, surfaces and hands.

Theory and discussion only · Community education, not accredited training

Key takeaways

01Cross-contamination is when germs pass from one food or surface onto another food.
02Raw and ready-to-eat foods are kept apart because ready-to-eat food isn’t cooked again.
03Allergens must be declared on labels however small the amount; allergy advice comes from qualified practitioners.

In this course

01What cross-contamination means

Cross-contamination is when bacteria or viruses pass from one food or surface onto another food. The Food Safety Information Council calls it a major way that foodborne illness spreads.

02Raw and ready-to-eat foods

Ready-to-eat foods are eaten without further cooking, such as salads, fruit and cooked meats. Cooking kills germs on raw food, but nothing kills germs that reach a ready-to-eat food before it is eaten. That is why guidance keeps the two apart.

03Hands, surfaces, utensils and cloths

Separate boards and knives for raw meat and for foods eaten uncooked
Never put cooked meat on a plate that held raw meat
Wash hands between handling raw and ready-to-eat food
Replace boards that are badly worn or have hard-to-clean grooves

04Allergens and cross-contact

Allergen cross-contact is the term used when a food allergen gets into a food that isn’t meant to contain it. It is a close cousin of cross-contamination, but it is about allergens rather than germs.

05How kitchens are organised to reduce risk

Ready-to-eat food stored above raw food in the fridge
Raw meat, poultry and seafood in sealed or leak-proof containers
Stored food kept covered
Separate utensils for raw and ready-to-eat food, or cleaned, sanitised and dried between
Gloves used for one task only, then changed

Talk it over

Where in a kitchen do you think germs are most likely to travel unnoticed?
How are raw and cooked foods kept apart in kitchens you have known?
Why might cross-contamination be more likely when many people cook together?
How could a group make sure everyone knows which boards or utensils are for raw food?

Reflect

Which idea about keeping foods apart was new to you?

Think about a kitchen you know well. How is it organised, and what does that organisation protect against?