Cross-Contamination Prevention Guide
Cross-contamination is the transfer of harmful microorganisms or allergens from one food, surface, or person to another. It is one of the leading causes of foodborne illness in Australian food businesses and a key focus area for council inspectors.
Types of cross-contamination
- Direct cross-contamination: Raw food contacts ready-to-eat food (e.g. raw chicken drips onto prepared salad)
- Indirect cross-contamination: Contamination transfers via surfaces, utensils, equipment, or hands (e.g. a chopping board used for raw meat then used for bread without sanitising)
- Allergen cross-contact: Allergen-containing food or surfaces contaminate allergen-free meals (e.g. peanut traces on shared equipment)
Prevention strategies for kitchens
- Colour-coded equipment: Use different coloured chopping boards and knives for different food categories (e.g. red for raw meat, yellow for raw poultry, green for vegetables, white for dairy and ready-to-eat)
- Storage hierarchy: Store raw meats below ready-to-eat foods in refrigerators and cool rooms
- Handwashing: Wash hands thoroughly between handling raw and ready-to-eat food — this is the most important single control measure
- Equipment cleaning and sanitising: Clean and sanitise all surfaces and equipment between uses for different food categories
- Separate allergen preparation areas: Where possible, prepare allergen-free meals in a designated area using dedicated equipment
- Personal protective equipment: Use gloves for handling ready-to-eat food, but change gloves between tasks — gloves are no substitute for handwashing
Cross-contamination in food storage
Never store cleaning chemicals, pesticides, or non-food items near food or food contact surfaces. Even sealed containers of these products should be stored in a dedicated, clearly labelled cabinet away from all food storage areas.