Now that we know how cross-contamination can occur, let’s consider some of the prevention strategies you saw in the previous video, as well as going over some others. You as the food handler have a responsibility to keep food and the public safe. To do this:

• Separate raw hazardous foods from cooked and ready-to-eat food when in storage.

• Store cooked or ready-to-eat foods above raw hazardous food in storage.

• Use separate equipment and utensils for processing raw hazardous food and ready-to-eat food.

• Immediately wash, rinse, and sanitize all equipment, food contact surfaces, and utensils used to process raw hazardous foods.

• Wash hands frequently, before and after each new task, before working with new food, after toileting, and before resuming work.

• If you are using gloves, ensure you are changing gloves with each new task, and properly washing your hands before putting on a pair and upon taking a pair off.

• Label chemicals and store them in a separate area, away from food. (Store mops, brooms, and brushes in a separate room too!).

• Do not handle food when sick. If time off is not an option, ask your employer to switch your task to something that does not involve handling food.

Remember...it is up to you!