When I read information about food safety, it always states “Don’t Cross-Contaminate.” What exactly does that mean and how can I prevent it?

Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards and utensils if they are not handled properly.

This is especially true when handling raw meat, poultry and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh produce.

When handling foods, it is important to keep foods apart to prevent cross-contamination and reduce the risk of food-borne illness by following these simple steps:

Shopping

Separate raw meat, poultry and seafood from other foods in your shopping cart. Place these foods in plastic bags to prevent their juices from dripping onto other foods. It is best to separate these foods from other foods at check out and in your grocery bags.

Refrigeration

Place raw meat, poultry and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria.

Store eggs in their original carton and refrigerate as soon as possible.

Preparing food

Wash hands and surfaces often. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils and countertops.

Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers or handling pets.

Use hot, soapy water and paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.

Wash cutting boards, dishes and countertops with hot, soapy water after preparing each food item and before you go on to the next item.

A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize surfaces and utensils.

Cutting boards

Always use a clean cutting board.

If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry and seafood.

Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.

Marinating food

Always marinate food in the refrigerator and not on the counter.

Sauce that is used to marinate raw meat, poultry or seafood should not be used on cooked foods, unless it is boiled just before using.

Serving food

Always use a clean plate.

Always take a clean plate for return trips to the salad or food bar.

Never place cooked food back on the same plate or cutting board that previously held raw food.

Storing leftovers

Refrigerate or freeze leftovers within 2 hours in clean, shallow, covered containers to prevent harmful bacteria from multiplying.

Store cooked or ready-to-eat food above raw meat, poultry and fish in the refrigerator.

Should raw meat be washed or soaked before it is cooked?

Washing raw poultry, beef, pork, lamb or veal before cooking is not recommended. Some consumers think they are removing bacteria from the meat and making it safer; however, any bacteria present on the surface is destroyed by cooking it to a temperature of:

• 145 degrees for beef, lamb and veal steaks and roasts.
• 160 degrees for ground beef, pork, veal and lamb; pork chops, ribs and roasts; and egg dishes.
• 165 degrees for ground turkey and chicken; stuffing and casseroles; and leftovers.
• 170 degrees for chicken and turkey breasts.
• 180 degrees for chicken and turkey (whole bird, legs, thighs and wings).

Sometimes consumers wash or soak ham, bacon or salt pork because they think it reduces the sodium or salt enough to allow these products to be eaten on a sodium-restricted diet. However, very little salt is removed by washing, rinsing or soaking a meat product and is not recommended.