Controlling Cross-contamination


How to avoid cross-contamination by following simple practices in the preparation and handling of food products.


Cross-contamination occurs when harmful bacteria transfers to ready-to-eat food from another source.

Bacterial cross-contamination is most likely to happen when raw food touches or drips onto ready-to-eat food, utensils or surfaces.

So, if your food business handles both raw and ready-to-eat (RTE) foods its important to take steps in order to avoid bacteria spreading onto RTE foods.

This Controlling Cross-contamination course is designed to provide food business operators with an understand of how to reduce the risks of cross-contamination.

This is very important because E. coli 0157 is a particularly harmful bacterium and food business must ensure their ready to ready foods are not be contaminated by it.