Cross-Contamination Prevention and Cleaning/Sanitizing
What this domain covers
Cross-contamination prevention and cleaning/sanitizing tests separation of raw and ready-to-eat food, plus the difference between cleaning and sanitizing. The exam looks for practical controls and correct cleaning sequence.
Core rules and concepts
- Separate raw meat, poultry, seafood and eggs from ready-to-eat food at every stage: storage, preparation, cooking and display.
- Use separate or colour-coded chopping boards and utensils for raw and cooked food.
- Never place cooked food on a plate that held raw meat unless the plate has been washed and sanitized.
- Cleaning removes grease, dirt and food debris; sanitizing reduces microorganisms. Clean first, then sanitize.
- Use the correct detergent and sanitiser concentration and allow the stated contact time; air-dry where possible.
- Change cleaning cloths frequently; dirty cloths spread contamination.
Worked example
A handler cuts raw chicken on a board, wipes the board with a damp cloth, then chops salad on the same board. The wipe removes visible bits but leaves bacteria such as Campylobacter and Salmonella. Correct practice is to wash the board with detergent and hot water, rinse, apply a food-safe sanitiser for the stated contact time, and use a separate board for the salad.
Traps that cost marks
- Sanitising a surface that is still greasy or covered in food debris.
- Using the same cloth for raw meat juices and clean surfaces.
- Assuming a board is safe because it looks clean.
- Rinsing raw chicken in the sink and splashing bacteria onto nearby food.
- Storing raw meat above ready-to-eat food.