Food Safety is for Everyone
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Equal Access Programs
Crosscontamination
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Cross contamination:
Is the transfer of a harmful
substance from:
•
•
•
Food to food
Equipment/utensil to food
People to food
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
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
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Human Hands (C-L-E-A-N)
•
Human hands
•
Poor personal hygiene
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
S-e-p-a-r-a-t-e
•
Direct contact from raw food to a
ready-to-eat food
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Food contact surfaces…
 Equipment,
 Utensils
 Wiping
cloths
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Contact surfaces: A word about
cutting boards….
Wood or plastic
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Contact surfaces
continued…
What about that
Sponge?
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Cleaning vs. Sanitizing
 What
is the difference
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Lets’ go shopping
 S-E-P-A-R-A-T-E
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Shopping continued…
Obey the 2 hour rule in every
situation!
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Refrigerator/Freezer temperatures

Refrigerator
40° or slightly below

Freezer
0° F
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Avoid improper storage practices
 Perishable
food
 Frozen food
 Shelf-stable food
 F.I.F.O
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Do Not:

Keep food in the refrigerator longer
than 3 or 4 days

When in doubt toss it out!!
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
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Contamination from consumers
Poor personal hygiene
Product tampering
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
What else should you know about
cross-contamination?
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Using hair restraints
 Family
gatherings
 Picnics
 Church gatherings
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
Contamination from ice
Remember!
 Ice
used to
keep foods
cool is not
safe for human
consumption
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension
To help prevent
cross contamination:

Clean

Separate

Cook

Chill
Copyright 2010 by Lorraine Harley,
Assistant Professor,
University of Maryland Extension