How can an operation prevent cross-contamination in self-service areas?
- Supervision. Self-service areas should be monitored by a food worker who has been trained in keeping these areas safe. ...
- Sneeze Guards. ...
- Serving Utensils. ...
- Dishes. ...
- Temperature. ...
- When to Throw Food Away.
What can be done to minimize contamination in self-service areas? - Protect food on display using sneeze guards, display cases, or packaging to protect it from contamination. - Label food located in self-service areas. - Do not let customers refill dirty plates or use dirty utensils in self-service areas.
Clean and Sanitize All Work Surfaces
One of the best ways you can prevent cross-contamination in your operation is by keeping a cleaned and sanitized kitchen. All work surfaces, along with your equipment, should be cleaned and sanitized after each use.
Cross-contamination can be prevented in the operation by: -using separate equipment when preparing each type of food. -cleaning and sanitizing all work surfaces, equipment, and utensils after each task. -preparing raw meat, fish, and poultry and ready-to-eat food at different times (when using the same prep table).
- use different utensils, plates and chopping boards for raw and cooked food.
- wash utensils, plates and chopping boards for raw and cooked food thoroughly between tasks.
- make sure you do not wash raw meat.
- wash your hands after touching raw food and before you handle ready-to-eat food.
KEEPING FOOD SEPARATE WHEN PREPARING IS ONE WAY TO PREVENT CROSS-CONTAMINATION. SOME KITCHENS USE RED CUTTING BOARDS FOR MEAT AND GREEN CUTTING BOARDS FOR VEGETABLES. BY USING SEPARATE EQUIPMENT, THEY REDUCE THE CHANCE THAT RAW MEAT WILL TOUCH READY-TO-EAT VEGETABLES.
What should be done in order to minimize customers contaminating self-service areas? Stock food displays with the correct serving utensils. greater the chance of possible contamination.
- Wash hands and surfaces often. ...
- Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers; or handling pets.
- Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills.
- Mind Your Cutting Boards. Every kitchen should have at least two cutting boards (at least!) ...
- Wash Your Hands! The signs in restaurants say this for a reason. ...
- Watch the Juices. ...
- Don't Rinse Meats. ...
- Properly Rinse Produce. ...
- Clean All Surfaces.
Cross contamination is the movement of harmful microorganisms and other pathogens that spread from the service area to the food being prepared. Cross contamination can become a way of spreading foodborne illnesses and potentially cause an outbreak.