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Title: New Federal Policies and Programs for Food Safety
Author: Penn State University
State: PA
Country: USA
Date Recorded: 08/01/2003
Focus Areas:
Meat Processing
Foodservice
Juice Processing
Farm Food Safety
Consumers
Language: English
Format: Adobe PDF
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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