Team talks · About 5 minutes

Stopping cross-contamination

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Today we are talking about cross-contamination. This is when germs move from raw food, hands or surfaces onto food that is ready to eat.

Raw meat, fish and poultry can carry harmful germs. Ready-to-eat food is not cooked again, so the germs are not killed.

Keep raw food away from ready-to-eat food. In the fridge, store raw food below ready-to-eat food, so juices cannot drip onto it.

Use separate chopping boards, knives and utensils for raw food. Never share a slicer, mincer or vacuum packer between raw and ready-to-eat food. Clean and disinfect other shared equipment fully between uses.

Wash your hands with soap and warm water after you touch raw food, and between tasks.

Clean and disinfect surfaces and equipment after they touch raw food.

What to do

• Store raw food below ready-to-eat food
• Use separate boards and knives for raw food
• Clean and disinfect after raw food

Quick check

1. Where should raw meat go in the fridge?

On a shelf above ready-to-eat food On a shelf below ready-to-eat food Next to the salad

2. Why must germs not get onto ready-to-eat food?

It is not cooked again It loses its taste It spoils faster

3. You have cut raw chicken. What next?

Wipe the knife on a cloth Wash hands, clean and disinfect Cut the salad with the same knife

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