Preventing Cross-Contamination in Kitchens
The Problem of Cross-Contamination
Cross-contamination is a significant concern in kitchens and food preparation areas:
- Bacteria from raw foods can transfer onto cooked foods via shared chopping boards.
- Despite cleaning, bacteria can persist on chopping boards, posing a risk of contamination.
- Misuse of chopping boards can lead to unintended cross-contamination.
Colour-Coded Chopping Boards
Current food safety guidelines recommend using different coloured chopping boards to prevent cross-contamination:
- Red: For raw meats like steaks and lamb.
- Blue: For fish, including filleting and preparation.
- Yellow: For high-risk foods such as cooked meats, hams, and pates.
- Green: For salads and vegetables like tomatoes and onions.
- Brown: For vegetables such as carrots and chips.
- White: For bakery and dairy products like bread and cheeses.
Cleaning and Maintenance
Proper cleaning and maintenance of chopping boards are essential:
- Ensure chopping boards are cleaned thoroughly, either in a dishwasher or following kitchen protocols.
- Replace chopping boards when they develop cuts or scratches to maintain hygiene standards.
- Wooden chopping boards should be reserved solely for meat due to difficulty in cleaning.
- Store chopping boards in a rack to prevent contact between different boards and facilitate drying.
By adhering to these practices, kitchens can effectively minimise the risk of cross-contamination and uphold food safety standards.
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