Cross-contamination happens when bacteria, allergens or foreign matter move from one food or surface to another. It is one of the most common causes of outbreaks — and one of the easiest to prevent.
Colour-code the equipment
A widely used scheme is red for raw meat, blue for raw fish, yellow for raw poultry, green for fruit and vegetables, brown for root vegetables and white for bakery and dairy. Whatever scheme you choose, write it down and train it.
Store in the right order
In the fridge, ready-to-eat food goes on top, raw meat and poultry at the bottom, everything covered and labelled with a date.
Clean as you go
- Clean and sanitise boards and knives between tasks.
- Use single-use cloths for raw-food areas.
- Wash hands after handling raw food, waste or money.
Do not forget allergens
Allergen cross-contact cannot be cooked away. Separate preparation areas, utensils and clear labelling protect customers with allergies.
