Avoiding Cross-Contamination and Cross-Contact in Commercial Kitchens 

Cross-contamination and cross-contact are very real threats in any kitchen, but particularly commercial ones. They are, however, preventable risks. Fulcare investigates how these issues can be managed within a commercial kitchen. 

Cross-ContaminationCross-contaminated food occurs when bacteria or other potentially harmful microorganisms are unintentionally transferred from one place to another, in this case, from one food item to another. There are three main ways cross-contamination can occur: 

Food to food:  For example, if raw meat touches cooked meat in storage.  People to food: For example, handling raw meat then proceeding to handle cooked meat without washing hands.  Equipment to food: For example, using a knife to cut raw meat, then the same knife to cut vegetables. Cross-ContactCross-contact is, compared to cross-contamination, a relatively new phrase. This is when foods mix proteins after coming into contact with each other. Instead of bacteria being the…