after using gloves to prepare raw meat what should you do to prevent cross-contamination

How to Preclude Cantankerous-Contamination

Last updated on iii/23/2020

Cross-contamination occurs when harmful bacteria is transferred to foods, which can result in serious wellness risks similar food poisoning or unintended exposure to nutrient allergens. If your kitchen staff members know how to preclude cross-contamination by correctly storing and preparing food, you can save the time and money that would be wasted on improperly handled food.

By making the try to separate your foods while storing and preparing them, sanitizing your kitchen surfaces and equipment, and practicing proper personal hygiene, you can create a kitchen surround that follows food safety guidelines.

What is Cantankerous-Contagion?

Cross-contamination occurs when illness-causing microorganisms, like bacteria and viruses, are transferred from 1 food to another. As a result, cross-contamination is one of the leading causes of foodborne illnes. Cross-contact is about oftentimes acquired past unwashed cutting boards, hands, or kitchen tools like knives and tongs.

While cooking to food-safe temperatures will impale dangerous bacteria, most food contamination happens when the leaner from a raw food detail interacts with food that doesn't need to be cooked.

How to Preclude Foodborne Illness

You tin can best preclude foodborne illness past being aware of the hazard for contagion in each pace of your nutrient training process. Information technology is possible to contaminate food before it is prepared, during preparation, and even when nutrient is served to your customer. Implementing a HACCP program, or Hazard Analysis and Critical Command Points plan, will help yous to identify and control contagion risks.

Instruction all of your staff how to prevent cross-contamination can assist your food stay rubber from the moment it arrives in your kitchen to its delivery at your guests' tables. By requiring your kitchen staff to obtain food treatment certification or nutrient handler's permits, you tin can farther ensure that your kitchen is a safe and sanitary environment.

Preventing Cross-Contamination through Food Storage

You can avoid contaminating food before it is prepared by using the right food storage techniques. Proper food storage in the refrigerator is important to prevent cross-contagion, as many types of food are often stored in ane place. In this surroundings, contaminants can easily spread from one nutrient particular to another if they have not been adequately protected or organized appropriately. When organizing your kitchen, follow these guidelines for safely storing nutrient:

• Keep raw meats and dairy in well-sealed, sturdy nutrient storage containers to prevent contact with other foods.
• ServSafe recommends storing nutrient in the following order from peak to lesser based on the minimum internal cooking temperature of each product: gear up to consume nutrient, seafood, whole cuts of beef and pork, ground meat and footing fish, whole and ground poultry.
• If space and budget allow, shop your raw meats and dairy items in separate refrigeration units from your fruits, vegetables, and other ready-to-eat items.

Preventing Cross-Contamination During Food Preparation

Fifty-fifty if food has been stored properly, there are still opportunities for cross-contagion one time your staff starts preparing meals. Employ the following preparation practices to avert cross-contamination of foods:


• Make clean your surfaces before preparing food on them, and be certain to sanitize them between uses. Declining to clean a piece of work surface after preparing raw meat will contaminate whatsoever food items or equipment that you place on it afterward.
• For added rubber, use color-coded cut boards to differentiate between supplies that are used for raw meat, fish, poultry, fruits, and vegetables.
• Attempt using color-coded chef knives to easily designate your knives for the aforementioned reason. Post-obit HACCP guidelines for colour-coded knives, green knives should be used with fresh produce, white knives for dairy, yellow with raw poultry, red with raw meat, blue for raw fish, and brown knives are meant to exist used with cooked meat.
• To prevent contamination, equipment should be kept divide from food storage areas once it has been cleaned and sanitized.

Practicing Proper Personal Hygiene

Sometimes, contaminants linger on your employees' hands and clothing. Hither are some ways to prevent cantankerous-contamination from improper hygiene habits:

• Require your kitchen staff to clothing aprons and headwear to protect food from outside contaminants carried on the body or clothes.
• To all-time continue hands free from contagion, have employees wear disposable gloves and make sure that gloves are changed when an employee begins treatment a new food or material.
• Also take employees wash their hands ofttimes and thoroughly, particularly when handling raw meat, fish, or poultry.

Treatment Nutrient Safely

Preventing contagion is not finished until the food is brought to your customer's table. This existence said, cross-contagion can happen if utensils, glasses, and plates are improperly handled while your tables are set or cleared. To prevent contagion when serving nutrient to your guests, consider the following tips on how to handle nutrient safely:

• When plating prepared food, avoid using the same utensils to serve unlike food items. Have one for meat, fish, and poultry, and another for sides like vegetables or starches.
• Never put water ice or garnish into a glass with your blank hands, only instead use a scoop or tongs.
• Always hold utensils by their handles and non by the portions that will come up in contact with your patrons' food.
• Similarly, accept your servers handle your guests' dishes past their base, without touching whatever portions of the plate where the nutrient may become.

Products for Preventing Cantankerous-Contagion

Now that you lot know how to avoid cross-contamination in your grooming processes, consider these products that brand practicing sanitary habits easier.

• Probe wipes are essential for sterilizing probe thermometers after each utilize.
• Because they are used only once, disposable food thermometers help to eliminate the chance of cantankerous-contagion.
• Solar day of the week and product labels permit you to conspicuously characterization food items in your storage areas, and so your employees know what is existence stored and when it is safe for consumption.
• Try colour-coded probe thermometers to prevent cross-contamination while ensuring that your foods are cooked to safe temperatures.

To prevent cross-contamination in your kitchen, it is important to practice germ-free habits throughout your food training processes. Food can be contaminated as early as during storage, and as late as during serving. Keeping your food prophylactic means familiarizing yourself and your employees with techniques and products for preventing cross-contamination. You can refer to this article every bit a guide for start the practices that will help you lot run a safe and sanitary kitchen.

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Source: https://www.webstaurantstore.com/article/48/preventing-cross-contamination.html

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