How can cross-contamination be prevented?

Preventing cross-contamination is crucial in food safety to avoid the transfer of harmful bacteria and allergens between different types of food, especially when dealing with potentially hazardous foods. Using utensils in non-time/temperature controlled for safety (non-TCS) food while keeping their handles above the food is an effective strategy. This practice prevents the utensil's part that contacts the food from touching any surfaces that may harbor contaminants, minimizing the risk of bacteria transferring from dirty surfaces to the food that will be consumed.

Additionally, keeping the handles elevated helps ensure that the utensil does not come into contact with other food items or surfaces that may be contaminated. This systematic approach is an integral part of maintaining hygiene in food preparation areas.

In contrast, using the same utensils for all foods can lead to cross-contamination, especially if those utensils were previously used with raw foods. Leaving food uncovered exposes it to airborne contaminants and pests, which increases the risk of foodborne illness. Washing hands only once during preparation is insufficient, as hands can become contaminated multiple times throughout the cooking process. Regular hand washing is essential to maintaining food safety.