Cross Contamination

• To avoid cross contamination keep raw and cooked foods separate when storing and preparing. 

• Food should be stored in covered containers in the fridge and put raw meats and poultry in the bottom of the fridge so the juices don’t contaminate food on lower shelves.

• DO NOT put cooked meat back on the same plate the raw meat was on.

• Always wash and dry your hands:

- before touching or eating food

- after touching raw meat, fish or chicken

- after using the toilet

- after blowing your nose

- after touching a pet

• Use the following technique to correctly wash your hands:

- Wet your hands and rub together well to build up a good lather with soap - do this for at least 20 seconds

- Don’t forget to wash between your fingers and under your nails

- Rinse well under running water

- Dry your hands thoroughly on a clean towel for at least 20 seconds

• Chopping boards, plates and knives that have been in contact with raw food need to be carefully washed with warm water and detergent, then rinsed and thoroughly dried before being used for ready-to-eat foods.

• Raw food, such as meat, poultry or fish, should be stored in a rigid container or at the bottom of the fridge to prevent it coming into contact with ready-to-eat food or allowing meat juices to drip onto other food.

• Use plastic or glass chopping boards for raw meat, poultry and seafood - it is a good idea to have two boards, one for raw food and one for ready-to-eat food.

• Replace chopping boards when their surface becomes scratched because bacteria can hide in the scratches.

• Remember, DO NOT cook if you are feeling unwell.