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What is cros-contamination? a cross contamination is the transferring of bacteria from one substance to another. or the spreading of the bacteria between food. Transcript of Direct and Cross Contamination Examples of Direct Contamination *When people touch sandwiches with dirty hands *When a fly lands on some food *When juices or blood drips from raw meat onto a plate of cooked food What is Direct Contamination Pictures Cross Contamination Cross contamination is when bacteria is transferred from one food to another and spreads throughout the two foods. It can happen with unclean hands, utensils, storage or food to food contact. Examples of Cross Contamination *When you cut raw meat on a cutting board and use the same board to cut vegetables *When you touch a knife that was used to cut fish and without washing your hands you touch a fruit *Using a dirty dishcloth to clean different surfaces Direct and Cross Contamination What is contamination? impure or unsuitable by contact or mixture with something unclean Cross Contamination Direct Contamination WHAT'S THE DIFFERENCE? Pictures Direct contamination is when one type of food actually directly touches another type of food The End

Cross-Contamination Cross-contamination occurs when bacteria or pathogens are transported from one object to another. This can happen in many different ways and some of the more common sources of cross-contamination include: Clothing: Dirty clothes can transport bacteria from one place to another. If possible, clothing should be replaced when moving from one work area to another. You should also thoroughly wash your face and hands. This is especially important when working with allergens or high-risk foods. Utensils: Separate utensils should always be used to prepare different types of foods. For example, never use the same chopping board or knife to prepare raw meat and ready-to-eat foods. Personal hygiene: Coughing, sneezing or even touching your face and hair before handling food can also result in cross-contamination. Washing hands regularly when handling food is essential.

Pests: Flies, cockroaches, mice and rats carry harmful bacteria, which they can transport from one place to another. Pest control is vitally important in the workplace when it comes to preventing cross-contamination. Raw food storage: One of the most common types of cross-contamination is when raw food comes into contact with cooked or ready-to-eat food. If this happens, it’s a good idea to assume the raw food has been contaminated. Raw food should always be covered and stored below cooked foods to prevent this type of contamination. Waste control: Garbage should be stored and sealed correctly to prevent crosscontamination. It should always be stored away from other items in the kitchen to ensure it never comes into contact with food preparation. Regular cleaning and sanitising of waste bins should also be carried out to prevent the risk of pest infestation.

Under st andi ngCr ossCont ami nat i on Cross-contamination is the contamination of a food product from another source. There are three main ways cross-contamination can occur: 

Foodt of ood

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Peopl et of ood

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Equi pmentt of ood

How Bacteria Survive Food: Bacteria need a constant source of food to survive, especially protein. High protein foods such as meat are particularly vulnerable to biological contamination from bacteria, which means they’re considered high-risk foods. Water: Water is essential to bacterial growth and without it, most bacteria will die. Which is why drying foods as a way of preservation is so effective and has been performed for thousands of years. Oxygen: Most bacteria require air to survive, these are called aerobic bacteria. Although some bacteria - called anaerobic bacteria - can survive without oxygen. Which is why it’s still possible to get food poisoning from canned food items. PH Levels: PH refers to food acidity and is measured on a scale of 1 (acidic) to 14 (alkaline). Most fruits generally have a PH level of between 1 - 5.9, so are considered acidic. While many alkaline foods such as vegetables have a PH level at the other end of the scale. Bacteria thrive in neutral foods that are neither acidic or alkaline and generally have a PH level of between 6 - 8.9. Foods such as meat and seafood are prime examples of neutral foods.

Time and temperature: Bacteria need both time and the right temperature to multiply to dangerous levels. A temperature of between 5ºC and 60ºC - also referred to as the ‘danger zone’ - allows for maximum bacterial growth, so it’s important not to keep food at this temperature for too long. High-risk foods are those that have ideal conditions for bacterial growth. This means they’re usually: 

Neutral in acidity

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High in starch or protein

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Moist

Foods such as seafood, cooked rice or pasta, and dairy are all considered high-risk because they provide the perfect environment for bacteria to grow. This is why it’s essential to practice proper food handling when dealing with these foods. Low-risk foods are those that don’t have particularly good bacterial growth conditions. These foods are: 

High in acidity

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High in salt or sugar

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Dried

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Canned or vacuum packed

Some examples of low-risk foods would be pickles, uncooked rice or pasta and jams. Although these foods are not common sources of biological contamination, the appropriate care must still be taken when handling them....