Cross-contamination in a self-service area may happen when there is bacteria on a kitchen that transfers to the food through direct contact. Usually in the culinary arts, the most common kitchen tools that tend to be cross contaminated is a knife or a cutting board. In fact it is not just bacteria that gets carried or transferred from one place to another but it could also be a virus or toxin of some kind or even a cleaning product but whatever it is, if it happens to come contact with someone’s food this is considered a cause for a cross-contamination.
Answer:
Some actions that could cause cross-contamination in a self-service area:
Cross-contamination is the transfer of harmful bacteria between raw and cooked food. For example, when preparing raw chicken, bacteria can spread to your chopping board, knife and hands and could cause food poisoning.
Fortunately, there are some ways to prevent cross-contamination: use one cutting board for fresh produce, and one for raw meat, poultry, or seafood. Use separate plates and utensils for cooked and raw foods. Always washing your hands properly after touching raw food, wearing gloves is not a substitute for hand wash. There is some guideline of how to prevent cross-contamination when storing, prepping, and serving food.
People should be aware of food poisoning symptoms, which can start within hours of eating contaminated food. These symptoms include nausea, vomiting or diarrhea. Most often, food poisoning is mild and resolves without treatment.
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Keywords: food handling, cross-contamination, food poisoning
