• How Cross Contamination occurs
• Symptoms of Cross Contamination
• Proper Preparation of Food
• Proper Handling of Food
• Prevention of Cross Contamination

Cross-contamination of food occurs when harmful bacteria, typically one-celled micro-organisms, such as salmonella, campylobacter, staphylococcus and listeria, are transferred from sources such as: people, food, surfaces, equipment and common objects.  Spoiled, or contaminated food, can cause food poisoning, which can make us very sick.  Symptoms of food-borne illness include: nausea, headache, vomiting, diarrhea, dehydration, abdominal cramps, chills, fever, blood in stools, and general malaise.  This type of sickness is often referred to as “stomach flu”.  Furthermore, it should be noted that severe food poisoning may sometimes be fatal. Therefore, it is critical that food must be prepared and handled carefully. In order to prevent food-related illness, the following essential safety precautions / steps should be taken:

1. Remember to wash your hands regularly, and thoroughly, especially while cooking, and prior to eating.  Moreover, hand-washing is necessary after handling food.
2. Store raw, perishable food properly. Always refrigerate meat, fish, poultry, eggs and dairy products.
3. Cleanliness and good personal hygiene are extremely important, especially when preparing / handling / selling food.  Consideration for the well-being of others is of utmost importance.
4. Wash dishcloths often, and avoid the use of bacteria-laden sponges.
5. Clean countertops, and wash cooking utensils on a regular basis.
6. Never, ever place raw food next to ready-to-eat food.
7. Food should be thawed in the refrigerator, rather than on the countertop.
8. If you are sick, it is advisable to avoid food preparation.  Also, you should not be in close contact with others.
9. Use separate cutting boards, or sanitize them, when preparing different types of food (raw and cooked).
10. Food should be kept covered at all times.
11. If food appears to be spoiled, or has a bad odour, simply discard it.  Just remember that “it is better to be safe, than sorry”.
12. Use bleach and disinfecting cleansers to clean / wipe countertops / cutting boards / kitchen equipment.

Finally, we must constantly be aware of the potential dangers of cross-contamination.  Food-safety practices, both at home and at work, must be strictly adhered to.  Therefore, the avoidance of food poisoning, essentially, depends on anyone who handles food, thus on each and every one of us.  In a nutshell, be cautious, and be conscious of the hazards of cross-contamination!  After all, “food safety” should be everyone’s priority.