You know that food safety is no joke. What’s more challenging is learning how to organize your kitchen and avoid storing foods in a way that could cause cross-contamination.
According to the Centers for Disease Control, about 48 million Americans get sick each year from foodborne illnesses, many of them after eating in restaurants or other foodservice establishments.1 Cross-contamination is, more often than not, the sneaky culprit behind these outbreaks.
To successfully run a foodservice operation, you must be aware of storage practices that can increase the likelihood of cross-contamination.
In this article, we’ll cover:
Which storage practice could cause cross-contamination?
Cross-contamination risks you may not have considered
Common myths about cross-contamination
Cross-contamination and food allergies
Dotting your food safety i’s and crossing your t’s (the good kind of crossing!)
What is cross-contamination?
Cross-contamination is a term that refers to the unwanted transfer of harmful substances from one surface or food item to another, leading to foodborne illnesses. There are four main types you need to watch out for:
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Bacterial Contamination: Bacterial contamination occurs when bacteria transfer from one food item to another. Raw chicken juices seeping onto fresh veggies is just one example.
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Viral Contamination: Viral contamination occurs when viruses move from contaminated surfaces or hands to food. Thankfully, viruses don’t multiply in food.
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Physical Contamination: Physical contamination involves foreign objects ending up in food–think biting into a crisp salad only to find a piece of plastic wrap.
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Chemical Contamination: Chemical contamination happens when chemicals, like cleaning agents, find their way into your food.
The first step to preventing cross-contamination is understanding why or how it happens. It often boils down to a breakdown in food safety practices, such as improper food storage or handling.
For instance, storing raw meat above ready-to-eat items in the fridge can lead to contamination from harmful, dripping juices. Cleaning a cutting board you used for preparing raw fish with a quick rinse can lead to contamination from lingering pathogens you can’t see.
Every lapse is a potential pathway for contamination, meaning you must prioritize food safety at every turn.
Which storage practice could cause cross-contamination?
In the foodservice world, one storage mishap can cause a domino effect, where one small mistake topples the entire safety plan. Here are some common storage mistakes that can lead to cross-contamination and what you can do instead.
Storing perishable foods in the temperature danger zone
Temperature controls are essential in the kitchen. Leave perishable foods lingering between 40°F and 140°F, and you're basically inviting bacteria to settle in for the long haul. Foods must chill below 40°F or rise above 140°F to keep microorganisms at bay.
Keeping food out of the temperature danger zone isn’t just about correctly setting your fridge’s thermostat. Consider the time a food spends outside the cooler after receiving a shipment, during preparation, and after meals.
Often, the problem isn't the fridge itself but the time-sensitive dance of taking items in and out. Don’t be caught playing musical chairs with your perishables—ensure they’re stored away promptly!
Remember, the temperature danger zone is a sneaky accomplice to cross-contamination. Those few degrees can be the difference between a delightful dining experience and a food safety disaster. Keep your cool—literally—and maintain proper temperatures to prevent contamination.
Keeping food near cleaning agents
Never store cleaning agents near food. While they might be necessary for sanitizing and disinfecting your establishment, they can also make people extremely sick.
Designate a specific area for all chemicals and make sure that area–and all the chemicals within–are clearly labeled.
Consider, too, the accidental contamination that can happen when you grab a cleaner with the same hand you just used for food prep. Washing your hands between each task should become second nature.
Leaving fruits and vegetables unwashed
Make it a habit to wash fruits and veggies the moment they arrive. This proactive step allows you to do an even closer inspection after accepting a shipment and ensures any contaminants hitchhiking on your produce don’t get a chance to spread.
Remember, even produce with peels needs a good rinse—bacteria can transfer from the peel to the flesh once you cut it. The same goes for organic produce. Organic simply means pesticides weren’t used on a product—not that bacteria or other contaminants aren’t present.2
Storing food items in non-food grade plastic
We all love a good deal, but using non-food grade plastic for storage, while budget-friendly, is a recipe for disaster. These plastics can leach harmful chemicals into food, especially when heated or chilled, leading to contamination.
Invest in proper food-grade containers designed to handle the kitchen environment and keep your food fresh and safe. They’re usually more durable, meaning you’ll save money in the long run.
Storing foods near pest control products
"Why is there a faint chemical scent on this steak?" is never something you want to hear in a restaurant. Storing food near pest control products is a no-go; it’s a guaranteed way to cause cross-contamination.
Pest control products contain chemicals that are toxic if ingested. Even sealed containers aren't immune to contamination from airborne particles, so keep your food as far away from these products as possible.
Designate a separate space for pest control materials, and always ensure you’ve sealed them properly between uses.
Keeping garbage near food
It’s tempting to keep trash bins nearby for convenience, but that just increases the risk of
cross-contamination.
Store garbage bins away from food preparation and storage areas. They should be covered with lids and emptied regularly to prevent odors and leaks from spreading to these areas.
Allowing pests access to food
If pests are getting into your food stores, you have a serious contamination issue. Rodents, insects, and other critters carry many diseases and bacteria that can easily transfer to food.
Ensure you always properly seal food containers and storage areas free from cracks or openings where pests can enter. Regular inspections and professional pest control services can help keep these unwelcome guests at bay.
Also, be aware of the signs of pest activity, such as droppings or damaged packaging. A proactive approach is your best defense against infestations and the contamination they bring.
Keeping meat on the top shelf of the fridge
Gravity can be a problem when raw meat is involved. Any drips or leaks can contaminate the foods below, leading to a cross-contamination catastrophe.
Always store meat on the bottom shelves, wrapped securely. This simple practice ensures that juices stay contained and don’t mingle with other items in the fridge.
If you have the space, use separate sections or drawers for different types of meat to prevent cross-contamination among them.
Storing meat, poultry, and fish with prepared or ready-to-eat food
Meat, poultry, and fish can be big culprits in cross-contamination, especially when stored with ready-to-eat foods. These raw items carry bacteria that can easily transfer to foods that you won’t be cooking again.
Designate specific areas in your fridge for raw meats and keep them well-sealed and separated from prepared foods. Consider investing in color-coded containers to make it easy to identify which items are safe to grab and go.
Keeping dry goods on the floor
Storing dry goods directly on the floor might seem harmless, but it invites all sorts of contamination. Floors can harbor bacteria, dirt, and pests, which can migrate into your food supplies.
Always place dry goods on shelves at least six inches off the ground. Elevating your dry goods storage helps keep them safe from contamination, makes cleaning and inventory counts easier, and helps maintain proper airflow, reducing the risk of spoilage.
Failing to rotate supplies
The first-in, first-out (FIFO) method isn’t just a catchy acronym; it’s critical to preventing cross-contamination and spoilage.
Always rotate your stock to make sure older items are used first. This practice prevents the build-up of expired items, which can harbor bacteria and contaminate fresh supplies.
Regularly check expiration dates and train staff to follow FIFO protocols consistently and accurately.
Not wrapping or covering food before storing
Leaving food uncovered invites bacteria and contaminants to thrive. It also allows flavors and odors to mingle, resulting in less-than-appetizing meals.
Always wrap or cover food securely before storing it. Use airtight containers or heavy-duty plastic wrap to keep everything fresh and safe.
Cross-contamination risks you may not have considered
While improper refrigerator storage is a well-known hazard, cross-contamination often occurs in less obvious ways throughout the kitchen.
Reusable bags, for instance, can harbor bacteria if they carry raw meat packages one day and fresh produce the next without being cleaned.
Similarly, your cell phone, which you might touch during prep without even realizing it , can transfer germs to food and surfaces. Even the kitchen sink is a major hotspot. Washing hands or rinsing raw foods can splash bacteria onto the basin, faucet, and surrounding countertops, creating a hidden danger zone.
Other seemingly harmless habits can also increase risk. For instance, using the same cloth or sponge to wipe up a spill from raw chicken and then clean a countertop is a direct route for spreading pathogens.
Your spice containers, oil bottles, and walk-in door handle are other frequently touched items that can become contaminated when you handle them with unwashed hands during cooking.
These examples aren't listed here to scare you, but instead, to help you become more aware of every item you touch during the food preparation process, from shopping to cleaning, so you can identify and eliminate these subtle but significant risks.
Common myths about cross-contamination
One of the most persistent myths is that rinsing raw chicken or meat with water cleans it. In reality, this practice does more harm than good. Water can splash bacteria, such as Salmonella or Campylobacter, from the raw meat onto your sink, countertops, and even your clothes.
This process, known as aerosolization, spreads pathogens over a wide area, increasing the risk of contaminating other foods. The only effective way to eliminate these harmful bacteria is to cook the meat to its proper internal temperature.
Another common misconception is that a food's appearance and smell are reliable indicators of safety. Many harmful bacteria that cause foodborne illness do not alter the look, taste, or odor of food.
A contaminated dish can appear perfectly fresh. Relying on your senses alone can lead to a false sense of security.
Similarly, some believe that cross-contamination is only a concern with meat and poultry. However, raw fruits and vegetables can also carry bacteria like E. coli or Listeria, which can be transferred to other foods if you use the same unwashed cutting board or knife.
Cross-contamination and food allergies
For customers with food allergies, the risk of cross-contamination poses an even deeper threat. Unlike bacterial cross-contamination where cooking can kill pathogens, even a minuscule amount of an allergen protein can trigger a serious, sometimes life-threatening, allergic reaction.
There is no temperature or cooking method that can neutralize an allergen once it has made contact with another food. This means prevention is the only effective strategy.
Strict separation is the goal here, but it goes beyond just using different cutting boards.
For example, using the same toaster for regular and gluten-free bread can transfer enough gluten to cause a reaction. Frying different foods in the same oil or using a shared serving spoon at a buffet can also lead to dangerous cross-contact.
To stay safe, always use dedicated utensils, cookware, and preparation surfaces for allergen-free foods. Thoroughly washing hands with soap and water after handling an allergen is also important, as hand sanitizer doesn't remove allergen proteins.
FAQ
How can I tell if cross-contamination has occurred?
Unfortunately, you can't see, smell, or taste the harmful bacteria or allergens that cause illness or reactions. Because cross-contamination is invisible, the only way to protect yourself is to assume the risk is always present. Consistently following safe food handling practices, such as separating raw and cooked foods, cleaning surfaces, and washing hands, is the best defense.
Is it safe to use wooden cutting boards?
Wooden cutting boards can be safe if properly maintained. However, they are porous and can harbor bacteria in deep knife grooves if not cleaned and sanitized thoroughly. Many experts recommend using a non-porous board, like plastic or acrylic, specifically for raw meat, poultry, and seafood. If you use a wooden board, be sure to wash it with hot, soapy water after each use and allow it to air dry completely. Consider having one board dedicated solely to raw meats and another for ready-to-eat foods like fruits and vegetables.
Does marinating meat kill bacteria?
While acidic ingredients in marinades, like vinegar or lemon juice, can reduce the number of bacteria on the surface of meat, they do not eliminate them completely. Never reuse a marinade that has been in contact with raw meat for basting or as a sauce for cooked food. If you want to use some of the marinade as a sauce, be sure to set a portion aside before it touches the raw meat.
Can cross-contamination happen in a dishwasher?
A dishwasher that is functioning correctly and uses hot water and a heated dry cycle is very effective at sanitizing dishes and killing bacteria. However, cross-contamination can occur if the dishwasher is overloaded, preventing water from reaching all surfaces. To make sure everything gets clean, scrape off large food debris before loading and avoid overcrowding the machine.
Dotting your food safety i’s and crossing your t’s (the good kind of crossing!)
In the world of foodservice, attention to detail is everything. Proper training can help you and your coworkers (or team) ensure your kitchen practices are top-notch and that you’re confident handling and storing food safely.
Explore Trust20's resources and training programs to stay informed and keep your kitchen running smoothly. After all, knowledge is power–and your first line of defense against cross-contamination.
By prioritizing safety, you'll build trust with your customers and create an environment where you can confidently serve them safe, delicious meals.
Sources:
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Centers for Disease Control: Estimates of Foodborne Illness in the United States
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United States Department of Agriculture: Organic 101: What the USDA Organic Label Means
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