We explain what managers need to know to avoid cross contamination in food.

In this section

• Raw protein storage
• Single use gloves
• Allergen contamination

Related

• Food allergens
• Food safety materials and videos

Inspectors

• Check that raw animal foods are not stored above ready to eat foods in coolers
• Check that raw meats are stored in the order of their cooking temperature requirements

Effective managers

Train staff to store raw animal foods in a way that prevents contamination of:

• Ready to eat foods
• Other raw meats cooked at lower temperatures

Make sure:

• Staff store raw animal proteins correctly
• Correct staff on how to rearrange raw animal protein storage

Inspectors

• Observe if staff change contaminated gloves

Effective managers

Train staff to change gloves when:

• Damaged
• Changing tasks
• Touching dirty surfaces
• After touching raw meats
• Otherwise contaminated

Make sure to:

• Monitor staff glove use
• Correct staff who do not follow proper glove use

Inspectors

• Verify foods packaged in the restaurant are properly labeled with the major food allergens
• Check that staff know the major allergens in specific recipes
• Verify staff know how to control for cross contact

Effective managers

Train staff:

• What the major food allergens are
• Which dishes have major food allergens
• When and how to clean multi-use utensils to make sure cross contact doesn’t take place

Coach and correct scenarios when cross contact occurs.