Meal Pattern Minute: Cross-Contamination

Have you ever wondered how bacteria can spread so easily? In the kitchen, there are many ways that bacteria and other microorganisms can grow and spread if we are not practicing safe hygiene. One of these unsafe practices is cross-contamination, which may lead to potential health risks like a foodborne illness. So when can cross-contamination occur when preparing food in the kitchen? 

 Tune in to this CACFP Meal Pattern Minutes as Isabel Ramos-Lebron, MS, RDN, LD, defines food contamination and provides an example of when cross-contamination occurs.  

 In September, we celebrate Food Safety Month! Get ahead and plan training sessions for your team and yourself on food safety in the kitchen. For more information on preventing cross-contamination and obtaining additional food safety practice resources, review the content below.  

•  Food Safety and Inspection Service: Preventing Cross-Contamination 
  • Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, and utensils and it happens when they are not handled properly. This is especially true when handling raw meat, poultry, eggs, and seafood, so keep these foods and their juices away from already cooked or ready-to-eat foods and fresh product.
  • Being mindful about cross-contamination reduces foodborne illness. Hand washing after handling raw meat or poultry or its packaging and following other reduction steps is a necessity because anything you touch afterwards could become contaminated. For example: you could become ill by picking up a piece of fruit and eating it after handling raw meat or poultry without properly washing your hands.
• Centers for Disease Control and Prevention:  Four Steps to Food Safety
  • Following these four simple steps at home can help protect you and your loved ones from food poisoning: Clean, Separate, Cook, and Chill. 
•  USDA Food and Nutrition Services: Food Safety Resources Food Safety Resources 
  • The FNS Food Safety division develops education, instruction and technical assistance resources for individuals working in federally funded nutrition assistance programs such as the National School Lunch Program, School Breakfast Program, Child and Adult Care Food Program, and Summer Food Service Program. Many of these resources are created in partnership with the Institute of Child Nutrition (ICN). This page contains links to these resources and other food safety resources that may be helpful to school nutrition and child care employees.

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