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How to Avoid
Cross-Contamination

Some things in life go great together—like cookies & milk or waffles & fried chicken! But other things—like raw meat and cooked foods—absolutely do not!

Separate, Don't Cross-Contaminate

That's one of our favorite sayings ...

This food safety best practice is one of THE most important for preventing foodborne illness. In a nutshell, cross-contamination is the physical movement or transfer of bacteria from one person, object, food, or place to another.

As it relates to food, raw meat, poultry, seafood, and eggs can be a potent source of harmful bacteria. So, these kinds of raw foods need to always be kept SEPARATE from cooked or ready-to-eat foods.

Now, let’s get down to brass tacks and take a look at exactly when you need to be mindful about making sure you don’t cross-contaminate:

Assortment of fresh fruits and vegetables
When You're Shopping
Keep raw meat, poultry, seafood, and eggs separate from other foods in your cart
(tip: put them in plastic bags while in your cart).

At check out, keep raw foods separate by placing them in plastic bags
that don’t contain any other foods.
When You're Refrigerating Foods
Store raw and prepared foods in separate containers to avoid contact.

Put raw meat, poultry, seafood and eggs in containers or tightly-sealed plastic bags to prevent their juices from dripping on other foods.

Store eggs in their original carton in the main section of your fridge and refrigerate as soon as possible to ensure a cool, consistent temperature.

Allow for proper air circulation in the fridge—don’t pack it too tightly.
When You're Preparing Food
Wash hands and surfaces often.

Have one cutting board for fresh produce.
Have a separate one for raw meat, poultry, and seafood.

Use separate, clean plates—one for raw and one for cooked food.

Wash cutting boards, dishes, utensils, counter tops w/ warm, soapy water after preparing each food item.

When You're Marinating Food
Always marinate food in the fridge—not on the counter.

Sauce marinating raw meat, poultry, or seafood SHOULD NOT be used on cooked foods.

When whipping up your marinade, set some aside to use later on your cooked foods.
When You're Preparing Fresh Produce
Always wash produce before eating—even if you plan to peel or slice it.

Rinse fruits/veggies in running tap water to remove visible dirt/grime (including any with a rind or skin).

Scrub firm produce with a clean veggie brush.

Remove and toss the outermost layer of leaves of a head of lettuce or cabbage.

Don’t leave CUT PRODUCE at room temperature longer than one hour.
When You're Serving Cooked Food
Always use a clean plate.

Never put cooked food on the same plate/cutting board that previously held raw food.

RESOURCES (from USDA Food Safety and Inspection Service):

Be Smart. Keep Foods Apart. Don’t Cross-Contaminate.

How Does Cross Contamination Happen? (VIDEO)

February 2019

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