Current date 05/19/2012

More than two-thirds of respondents in a recent survey* believe that most recalled food has already been eaten by the >>

The new US Food Safety Modernization Act

The fact that there is as yet no evidence of a focused response from either the government or the private >>

Food Safety Programmes to be strengthened

Minister of Industry, Investment and Commerce, Hon. Anthony Hylton, said the Ministry intends to strengthen its programmes aimed at ensuring >>

CIEH Level 3 Award Supervising Food Safety in Catering

Managers and supervisors in small, medium or large catering, manufacturing or retail businesses. Particularly relevant for those who have to >>

CIEH Level 3 Award in HACCP For Food Manufacturing

Food business operators are responsible for ensuring that adequate training in the application of HACCP principles is delivered to their >>

CIEH Level 2 Award in HACCP for Manufactures, Retail and Caterers

For all Business owners, Chefs, Cooks, HACCP Team Members, Owners and Managers of Food Manufacturing, Processors, Catering and Hospitality Sectors. >>

Home > Food Safety Education > Food Safety Tip of the Week > Food Safety Tip of The Week Cross Contamination

Food Safety Tip of The Week Cross Contamination

Cutting boards are one of the most common kitchen items that causes cross contamination.

A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.

Find out more at: Partnership for Food Safety Education FightBAC

Leftovers from FightBAC