But other things—like raw meat and cooked foods—absolutely do not!
That’s why one of our favorite sayings at Stop Foodborne Illness is this:
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:
WHEN YOU’RE SHOPPING:
WHEN YOU’RE REFRIGERATING FOOD:
WHEN YOU’RE PREPARING FOOD:
WHEN YOU’RE PREPARING FRUITS + VEGETABLES:
WHEN YOU’RE MARINATING FOOD:
WHEN YOU’RE SERVING COOKED FOOD:
RESOURCES (from USDA Food Safety and Inspection Service):
The mission of Stop Foodborne Illness is to:
Support and engage people directly impacted by foodborne illness and mobilize them to help prevent illness and death by driving change through advocacy, collaboration and innovation.