Cross Contamination

Cross contamination—both in foodservice kitchens and in the home—continues to rank in the top five causes of foodborne illness.

Imagine this scenario: Your client (or foodservice employee) makes an egg batter for frying batter-dipped fish or vegetable tempura. Is the dish safe?

Yes, the dish itself is safe because it was cooked at a high temperature. But other foods and surfaces utensils may not be. There is the possibility of cross contamination. The person who cracked the eggs wipes their hands on a potholder, and later touches ready-to-eat food. Salmonella from raw eggs spreads. Or, batter splashes on the counter, or is stored in a cooking vessel, or remains on cookware that has not been sanitized. All of these more subtle food safety risks involving the transfer of Salmonella bacteria (or other foodborne pathogens) are forms of cross contamination.

You can help clients eliminate the risk of cross contamination with fresh eggs simply by choosing pasteurized eggs.

Safest Choice™ resources for foodservice professionals include Cracking Edge newsletter, free CE, quantity recipes, inservice training materials, Culture Change materials, temperature logs, and more. Visit SafeEggs.com/foodservice.

For more information, contact: Debbie Rayhab, MBA, Healthcare Marketing Manager
Cell: 615-584-0732; E-Mail: drayhab@safeeggs.com