The Food and Drug Administration’s Food Code contains the Federal regulations for preventing food borne illness in restaurants, grocery stores, hotels, institutions, and vending locations. Sections 3-302.11 and 3-602.11 of the Food Code address the guidelines for preventing cross-contamination in food preparation areas.
How Cross contamination occurs:
• Transfer of bacteria by hands
• Transfer of bacteria by sponges/towels
• Touching raw food then touching prepared foods
• Handling raw meat improperly and then touching surfaces in kitchen
This poster is a great way to train your employees of the dangers of cross-contamination and help keep “Food Preparation” areas clean and safe.
OTHER FOOD SAFETY SENSE POSTERS
74502 – Proper Cooking Temperatures and Cooling Methods
74503 – Proper Produce Handling Procedures
74504 – Prevent Cross-Contamination
74505 – Keep This Kitchen Clean
74506 – Proper Ice Handling Methods
74507 – The Guidelines for Handling Ground Beef Safely