Food Safety Infosheet Highlights:

– Environmental health officers focus on cross-contamination practices of food handlers.
– Infections often are a result of cross-contamination, cooking to unsafe temperatures or contact with animals; Campylobacter is not often passed person-to person.
– Clean and sanitize all surfaces (cutting boards, counters) between raw and ready-to-eat food preparation.
– Use different utensils such as knives, tongs and lifters for raw and ready-to-eat foods, if cleaning and sanitizing between use isn’t practical.

Click here to download the food safety infosheet.

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