This project will guide you through understanding cross contamination.

Cross contamination is a fancy way of saying "the transfer of bacteria from the source to the food". There are two types of contamination - direct and indirect.

Which type of contamination do you think it is if juices from raw meat dripped on to cooked food? Direct or indirect?

Suppose bacteria was transferred from one food to another by your hands, or a dirty knife? Would this be direct or indirect contamination?

Why is it important to wash your hands, wash equipment and use separate chopping boards for food?

In case the flavour of one dish affects another dish
Some foods, when mixed, can go off
They can carry bacteria from one food to another
Customers might want to inspect the kitchen
All of the above

You need to thoroughly wash your hands before preparing any food. To be extra safe, you could disinfect them with an anti-bacterial soap.

Suppose you are about to use a chopping board - is it good enough to run it under the tap and wipe it with a cloth? Is it safe to use?

If you are preparing raw and cooked foods, make sure you keep them seperated. Never do it in the same area, or use the same surface without disinfecting it.

When storing food in a fridge, where should you put raw and cooked foods?

Have a look at this fridge.

You've got two shelves left to store this raw fish on:

so which one should you use? Move your mouse over the shelf you think you should use.

Well Done!

You have completed the Cross Contamination project.

Try the exercise.