Food Safety is for Everyone
Module 3Written and developed by:Lorraine Harley, Family and Consumer Sciences Educator University of Maryland ExtensionCalvert/Charles/St Mary’s Counties
Equal Access Programs
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
Cross-contamination
Module 3
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension
Cross contamination:
Is the transfer of a harmful substance from:
• Food to food• Equipment/utensil to food• People to food
How does cross contamination occur?
Poor personal hygiene Raw food in contact with ready to eat foods Contact with contaminated surfaces Improper storage practices Contact with food service workers Contamination from consumers
Refrigerator storage time
A general rule for cooked leftovers:
4 days Raw poultry and ground meats:
1 to 2 days
When in doubt toss it out!!
Refrigerator storage time continued
eggs, ketchup, jelly margarine, pickles, mustard
See “Food Storage Chart”…
http://whatscookingamerica.net/Information/FreezerChart.htm
Copyright 2010 by Lorraine Harley, Assistant Professor,
University of Maryland Extension
Choosing a restaurant:
Food service workers– Choose a restaurant carefully– Personal hygiene– Use of hair restraints– Food handlers who are ill
To help prevent cross contamination:
Clean
Separate
Cook
ChillCopyright 2010 by Lorraine Harley,
Family and Consumer Sciences Educator, University of Maryland Extension
To learn more:
www.fsis.usda.gov/Factsheets/Be_Smart_Keep_Foods_Apart/index.asp
http://www.foodsafetysite.com/educators/competencies/foodservice/cleaning/cas1.html
“Kitchen Companion”. Your Safe Food Handbook. United States Department of Agriculture, Food Safety and Inspection Service.
Copyright 2010 by Lorraine Harley, Family and Consumer Sciences Educator,
University of Maryland Extension