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Title: GAP's Awareness to Action: Preharvest Water
Description: The quality of water determines the potential for pathogens in fresh produce.
Author: University of California, Davis
State: CA
Country: USA
Date Recorded: 11/12/2003
Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.
Source: Partnership for Food Safety Education
Resources:
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