Cross-contamination is the transfer of harmful bacteria or other microorganisms from one substance to another. It can occur during any stage of food production, from shopping to serving, and can happen in three main ways: food-to-food, equipment-to-food, and people-to-food. The side effects of cross-contamination can range from mild to severe, and anyone is at risk of becoming sick from it.

To prevent cross-contamination, it is important to follow proper food safety practices. Here are some tips to prevent cross-contamination at different stages of food production:

When shopping:

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

When refrigerating food:

• Store raw meat, poultry, and seafood in a sealed container or plastic bag on the bottom shelf of the refrigerator to prevent their juices from dripping onto other foods.
• Never place cooked food back on the same plate or cutting board that previously held raw food.

When preparing food:

• Wash hands before preparing food.
• Make sure any surfaces you are using for food prep are clean.
• Use different utensils, plates, and chopping boards for raw and cooked food.
• Wash utensils, plates, and chopping boards for raw and cooked food thoroughly between tasks.
• Make sure you do not wash raw meat.

When serving food:

• Keep hot food hot and cold food cold.
• Use clean utensils and plates for serving.
• Do not let food sit out at room temperature for more than two hours.

By far, the most effective way to reduce the risk of cross-contamination is to properly wash your hands with soap and water for at least 20 seconds.