Cross-contamination can occur at any time. The 3 routes: 1) food to food, 2) hands to food, or 3) equipment to food.
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Chicken is the number one species of protein consumed by Americans – we eat about 80 pounds of it per year. Outbreaks of foodborne illness have long been associated with poultry and eggs usually by undercooking it or cross-contamination of other foods by raw poultry. Recent concerns about avian or bird flu put the direct […]