WEEK

3 Safe Food Preparation

Employee of the Week: Meet “Pryce”

Managing Risk: 30 Years of Food Safety

When you know how and where cross-contamination can happen,

it is easy to prevent. “Pryce” is working towards a nomination for

Employee of the Week. Here’s how you can get nominated too.

Cross-contamination can happen at almost any point in the flow of food, including these four main areas:

Tips from “Pryce”

ReceivingEnsure packaging is intact and clean

Reject dirty, stained, or discolored food

Make sure cans are not dented or rusty

Reject items if you see signs of pests

PreparingClean and sanitize workstations and equipment before use

and in between each product

Don’t allow raw food to contact ready-to-eat food

Prep raw meat, seafood, and poultry at di�erent times than

ready to eat food

ServingDo NOT handle ready-to-eat food with bare hands

Do NOT handle dishes and utensils by parts that touch food

Never scoop ice with bare hands

Cover food to protect from contaminants

StoringStore in designated storage areas

Store away from walls and 6” (15 cm) o� the floor

Wrap or cover food

Store raw and ready-to-eat food separately

WEEK

3

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