b'What are the Top 3 Food Safety Defenses?Cross ContaminationDEFENSE #3: PREVENTION OF CROSS CONTAMINATION Any time bacteria from raw food is transferred to a different food, its called cross-contamination.For instance, juice from raw meat may drip onto the counter, be left on the cutting board, or be splattered unto a workers hands or utensils. Then a worker uses the same work space or tools to prepare another food without cleaning, and germs from the raw meat are transferred to that food. A piece of chicken thats chopped on a cutting board will be cooked before its served, effectively killing any germs. A head of lettuce thats chopped on the same cutting board wont be cooked before its eaten, leaving the germs it picked up intact and able to make your customers sick.Always keep raw meat away from other food.Preventing cross-contaminationWash your hands after handling raw meat.Work with raw meat in an area thats separate from other food.Use separate cutting boards for raw meats and for other foods.Any time raw meat touches a surface, whether its a counter top or a knife blade, that food-contact surface must be washed and sanitized before its used again.Wash your hands after you touch raw meat.Keep raw meat below other food in the refrigerator and freezer, so it cant drip onto other foods.If meat has a higher cooking temperature (like chicken) it needs to go below meat with a lower cooking temperature (like fish). The food with the highest cooking temperature needs to go on the lowest shelf, to prevent cross contamination from juices dripping on the shelf below.Cleaning and SanitizingBefore you can re-use a cutting board, counter, or other item that has touched raw meat, you have to clean and sanitize it. These are two separate processes.Cleaning refers to removing little particles of dirt and food from surfaces. It involves soap and water, and gets rid of dirt and grime that you can see.Sanitizing refers to using heat or approved chemicals to kill germs. It attacks germs that the eye cant see. It doesnt destroy all germs, as cooking does, but it reduces them to safer levels. Food-contact surfaces need to be washed, rinsed and sanitized each and every time they are used.In a food service establishment, even non-food-contact surfaces, like walls and floors, need to be kept clean as well. When youre cleaning the kitchen and your equipment, change your wash water frequently. This helps prevent cross-contamination.300 eFoodhHaannddlleerrssccoomm3'