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Safe Food Handling Tips for Farmers’ Market Managers, Leaders and Vendors
STEP 2. Separate
Do not cross-contaminate
Cross-contamination occurs when bacteria spread from one food item to another. This can easily happen when cooked or ready-to-eat foods come into contact with raw meat or other uncooked foods, dirty hands or contaminated utensils. Keep raw meats and ready-to-eat foods separate!
Common sources of cross-contamination are :
- cutting boards, countertops, plates and other food surfaces
- slicers, mixers and grinders
- serving utensils, knives and tongs
- hands, gloves or mitts
- insects
- containers, bags or crates used for food storage
- covers used for table tops
- food probe thermometers (these are used to test the inside temperature of food)
- juices from raw meats dripping onto cooked or ready-to-eat foods
To prevent cross-contamination follow these tips :
- Wash hands often and well!
- Store raw meat, poultry and seafood on the bottom shelf of the fridge.
- Separate produce, nuts and herbs from raw meats and other high risk foods. Similar foods should be stored together.
- Use separate cutting boards if possible always the same one for raw meats and a different board for vegetables, fruits and other lower risk foods.
- Wash, rinse and sanitize cutting boards, utensils and food probe thermometers before re-using.
- Never put cooked food on a plate, cutting board or surface used for raw meat, poultry, seafood or eggs. Keep them separate!
- Tightly cover baked goods and ready-to-eat foods (e.g., processed meats and dry cheeses) with plastic wrap.
- Handle ice with tongs or a scoop (not directly with hands).
- Use sneeze-guards over food displays or samples to limit contamination from insects, sneezing and dust.
- Provide clean tongs with any customer self-service bins for bread or buns.
- Keep food containers off the ground – including boxes of fruits, vegetables, nuts and herbs.
- Do not smoke while preparing food.
Food samples :
- If offering food samples :
- Use single-serving methods such as toothpicks, paper cups and disposable forks, knives and spoons.
- Put samples out immediately after preparing them and display only a few at a time, so that there is frequent turn-over.
- Keep control of sample distribution to reduce excessive contact by customers.
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