In our last blog, we talked about cross contamination, including the related risks and sources. Our focus today will be on some of the major strategies that can be used to mitigate cross contamination in a foodservice operation.
Cross contamination is a major risk factor contributing to foodborne illness, but there are steps that you can take in your foodservice operation to mitigate the risk. In this blog, we cover the basics of cross contamination, the risks that result, and sources of cross-contamination so that you can understand the serious risk it presents. In the next blog, strategies to lower this risk will be covered.
Meet FoodHandler's Food Safety Leadership Team:
We are pleased to announce that our new food safety consultants—Dr. Jeannie Sneed and Dr. Cathy Strohbehn—will be writing blogs twice each month, on the first and fifteenth. Their goal is to make these blogs relevant, and to continue conversations about food safety among foodservice operators. We invite you to contact them to ask questions, share success stories, make suggestions for blog topics, or provide other thoughts you have about food safety. You can email them at foodsafety@foodhandler.com
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