Cross contamination

• Preventing cross contamination: separate raw and high risk or other ready-to-eat foods at all times.
• Preventing cross contamination: use separate (ideally colour-coded) knives/ chopping boards for raw and ready-to-eat foods.
• Preventing cross contamination: use single-use disposable cloths, paper towels or colour-coded cloths and equipment for cleaning.
• Preventing cross contamination: clean and disinfect food-contact surfaces and equipment for cleaning.
• Preventing cross contamination: cover all food in storage/not being prepared
• Preventing cross contamination: package/wrap food carefully (and check packaging for damage).
• Preventing cross contamination: store food carefully so that packaging is not damaged
• Preventing cross contamination: keep food premises clean and pest free
• Preventing cross contamination: manage waste storage and disposal effectively.
• Preventing cross contamination: handle open food as little as possible
• Preventing cross contamination: maintain high standards of personal hygiene, for example, washing hands.
• There must be facilities available to clean and disinfect all surfaces, equipment and utensils that come into contact with food.
• there should be separate facilities for washing: hands, foods, utensils and equipment.