Food contamination poses a serious threat to food safety in a commercial kitchen. If food is contaminated, it is rendered unsafe to eat, as it could cause illness or injury to customers. Discussed in our overview of Food Safety and the Types of Contamination, there are three main types of contamination: physical, chemical and biological. The fourth type of contamination – cross-contamination – refers to the transfer of contaminants from a surface, object, or person to food. This type of contamination can also be biological, physical or chemical.
There are two types of cross-contamination: direct and indirect.
Direct cross-contamination occurs when one food is directly contaminated through contact with another (also known as food-to-food contamination). The following are examples of direct cross-contamination:
In these examples, the salad, the washed produce and the soup may be contaminated.
Indirect cross-contamination occurs when an object becomes contaminated and then passes the contaminants from one food to another. This type of contamination can be equipment-to-food or person-to-food and can occur if a surface or tool isn't cleaned and sanitized properly, or if foods are mishandled. The following are examples of indirect cross-contamination:
In each of these examples, the food was indirectly contaminated by bacteria or allergens that could harm a customer. Some of the most common sources of indirect cross-contamination in commercial kitchens include kitchen surfaces, utensils, and kitchen equipment, including small items such as cutting boards and mixing bowls. Equipment can also include cloths and towels, as well as clothing items like hairnets and uniforms.
Another common source of indirect cross-contamination is insect infestation. Flies, rodents and cockroaches carry pathogens and disease-causing bacteria on their bodies, as well as in their saliva, droppings and urine. As such, pest prevention and control are critically important.
To prevent cross-contamination in your commercial kitchen, follow these guidelines:
The best practices above are some of the ways you and your staff can prevent cross-contamination. Ensuring your staff have proper food safety training is another important step in preventing food contamination issues. For more information on our courses, visit our course page or contact us today.