3Cross-contamination and deliveriesContaminación cruzada y recepción
Cross-contamination is when germs move from raw food to ready-to-eat food. They travel on hands, knives, boards, cloths, or drips from raw meat in the fridge.
- Use different boards and knives for raw and cooked food. Many kitchens use colours, for example red for raw meat and blue for fish. Follow your kitchen's colours.
- In the fridge: ready food on top, raw meat and fish at the bottom. Everything covered and labelled.
- Never put food or boxes on the floor.
- Wash fruit and vegetables well. Disinfect what is eaten raw (salad) as your workplace says.
- Eggs: do not crack them on the edge of a bowl with other food. Many places use pasteurised egg for mayonnaise and sauces. Follow your workplace's rules.
- Wet cloths spread germs. Use paper towels you throw away, if your workplace has them.
When goods arrive (recepción): check the packaging is not damaged, the date is good, chilled food is cold and frozen food is hard. Put chilled and frozen food away fast. If something is wrong, tell your manager and do not use it.
Example: you cut raw chicken and now need to cut bread. Do not just wipe the knife with a cloth. Take a clean board and knife, and wash your hands.