food safety is for everyone module three written and developed by: lorraine harley, assistant...
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Food Safety is for Everyone
Module ThreeWritten and developed by:
Lorraine Harley, Assistant ProfessorUniversity of Maryland ExtensionCalvert/Charles/St Mary’s Counties
Equal Access Programs
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Cross-contamination
Module 3
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Cross contamination:
Is the transfer of a harmful substance from:
• Food to food• Equipment/utensil to food• People to food
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
How does cross contamination occur?
Poor personal hygiene Raw food in contact with ready to eat foods Contact with contaminated surfaces Improper storage practices Contact with food service workers Contamination from consumers
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Human Hands (C-L-E-A-N)
• Human hands• Poor personal hygiene
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
S-e-p-a-r-a-t-e
• Direct contact from raw food to a ready-to-eat food
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Food contact surfaces…
Equipment,UtensilsWiping cloths
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Contact surfaces: A word about cutting boards….
Wood or plastic
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Contact surfaces continued…
What about that
Sponge?
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Cleaning vs. Sanitizing
What is the difference
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Lets’ go shopping
S-E-P-A-R-A-T-E
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Shopping continued…
Obey the 2 hour rule in every situation!
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Refrigerator/Freezer temperatures
Refrigerator 40° or slightly below
Freezer 0° F
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Avoid improper storage practices
Perishable foodFrozen foodShelf-stable foodF.I.F.O
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Do Not:
Keep food in the refrigerator longer than 3 or 4 days
When in doubt toss it out!!
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Choosing a restaurant:
Food service workers– Choose a restaurant carefully– Personal hygiene– Use of hair restraints– Food handlers who are ill
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Contamination from consumers
Poor personal hygiene
Product tampering
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
What else should you know about
cross-contamination?
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Using hair restraints
Family gatheringsPicnicsChurch gatherings
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Contamination from ice
Remember!Ice used to
keep foods cool is not safe for human consumption
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
To help prevent cross contamination:
Clean
Separate
Cook
ChillCopyright 2010 by Lorraine Harley,
Assistant Professor, University of Maryland Extension
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