Karina’s Safety Cooking Tip!
Cross-contamination are two ugly words. Once cross-contamination has gone completely ‘viral,’ however, ugly does not begin to describe what can go wrong. In order to be safer in the kitchen, one should prevent all means of bacteria crossing from one surface to another, otherwise known as cross-contamination. Cross-contamination can arise from a multitude of areas, including, but not limited to: poor hand hygiene practices, a lack of sterilisation on items including kitchen utensils, along with poor food-handling techniques.
With regards to hand hygiene, always ensure your hands are thoroughly cleaned prior to making contact with kitchen utensils, equipment and food. Always wear a clean apron prior to preparing food and ensure your hair is tied back. There are many other safety controls with regards to this subject.
With regards to food handling techniques, always ensure that you do not use the same knife you used to cut meat, to cut your veggies. Always cut your veggies on a clean board, then use a clean knife to prep. Always cut your meat on a separate clean board, then use a clean knife to prep. It is very important that your meat does not get mixed with the veggies during the prep stage, since, raw bacteria from the meat, can easily be transferred onto the raw veggies.
Never use the same knife you used to prep your veggies, than you use to prep your meat, unless the knife has been thoroughly cleaned between applications.
Stay safe in the kitchen!
Copyright © 2015 by Karina Teuma