[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-402654-105":3,"detail-sidebar-cat-0-en-105":81,"doc-detail-402654-en":130},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","preventing-cross-contamination-of-food-big-eight-food-allergens","Preventing Cross-Contamination of Food - Big Eight Food Allergens","","Chapter content explains how cross-contamination occurs and how to prevent it across the food operation. It describes a real outbreak scenario caused when a new food handler used a cutting board that had not been cleaned and sanitized between prepping raw chicken and chopping romaine lettuce for a Caesar salad. Step-by-step guidance covers receiving, storing, prepping, self-service protection, and serving food-contact surfaces, including safe handling of chemicals and managing the Big Eight food allergens to reduce allergic reactions.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/preventing-cross-contamination-of-food-big-eight-food-allergens/402654/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/preventing-cross-contamination-of-food-big-eight-food-allergens/402654.png","ImageObject",300,407,{"name":42,"@type":43},"Angel","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",5,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What caused the outbreak described in the chapter?","Question",{"text":63,"@type":64},"A new food handler cross-contaminated romaine lettuce by chopping it on a cutting board previously used to prep raw chicken for a Caesar salad. The board had not been cleaned and sanitized between uses.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How can you prevent cross-contamination when receiving food?",{"text":68,"@type":64},"Keep contaminated food out of the operation and ensure packaging is intact and clean. Reject items with dirty, leaking, water-stained, discolored, or damaged packaging, and reject items showing pest signs.",{"name":70,"@type":61,"acceptedAnswer":71},"What storage practices help prevent cross-contamination?",{"text":72,"@type":64},"Store food only in designated food storage areas, keep food and nonfood items away from walls and at least six inches off the floor, wrap or cover food, never reuse old chemical containers for food storage, and separate raw and ready-to-eat foods when possible.","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},402654,1790648625,{"code":4,"msg":82,"data":83},"success",[84,88,92,96,100,105,109,114,119,122,126],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":85,"show_sort_weight":86,"slug":87},"Story & Novel",90,"story-novel",{"id":26,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Literature",80,"literature",{"id":33,"doc_module":4,"doc_module_name":25,"category_name":93,"show_sort_weight":94,"slug":95},"Exam",70,"exam",{"id":55,"doc_module":4,"doc_module_name":25,"category_name":97,"show_sort_weight":98,"slug":99},"Comic",60,"comic",{"id":101,"doc_module":4,"doc_module_name":25,"category_name":102,"show_sort_weight":103,"slug":104},6,"Technology",50,"technology",{"id":106,"doc_module":4,"doc_module_name":25,"category_name":29,"show_sort_weight":107,"slug":108},7,40,"healthcare",{"id":110,"doc_module":4,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},8,"Research & Report",30,"research-report",{"id":115,"doc_module":4,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},9,"Religion & Spirituality",20,"religion-spirituality",{"id":117,"doc_module":4,"doc_module_name":25,"category_name":120,"show_sort_weight":117,"slug":121},"World Cup","world-cup",{"id":123,"doc_module":4,"doc_module_name":25,"category_name":124,"show_sort_weight":123,"slug":125},10,"Lifestyle","lifestyle",{"id":127,"doc_module":4,"doc_module_name":25,"category_name":128,"show_sort_weight":55,"slug":129},19,"General","general",{"code":4,"msg":82,"data":131},{"doc_id":79,"user_id":132,"nickname":42,"user_avatar":133,"doc_module":4,"category_id":106,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":139,"language":140,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":12,"update_tm":144,"read_time":145,"preview_page_count":4},687207412472,"https://ap-avatar.wpscdn.com/davatar_155a257f0dc6eb9ab79c44ca47cae57d","Preventing  \nCross-Contamination  \nAfter completing this chapter, you will be able to identify:  \n• Food that may have been contaminated during receiving  \n• How to prevent cross-contamination when storing, prepping, and serving food  \n• How to handle and store chemicals to prevent cross-contamination  \n• The Big Eight food allergens and how to prevent them from causing an allergic reaction  \nOutbreak!  \nAn outbreak of foodborne illness sickened 32 visitors to a university located in the northeastern United States. The guests had attended a luncheon during graduation weekend. Reports of illness flooded the local media, the campus clinic, and the local regulatory authority.  \nSymptoms included stomach pain, nausea, diarrhea, chills, and vomiting. It turned out a new food handlerat the dining facility had cross-contaminated romaine lettuce. The lettuce was used for a chicken Caesar salad served at the luncheon.  \nIn her haste to catch up during a busy shift, the food handler chopped the lettuce on a cutting board that had been used to prep raw chicken for the salad. The board had not been cleaned and sanitized between uses.  \nThe university’s foodservice contractor announced that they would work closely with the local inspector to correct the problem.  \nPreventing Cross-Contamination of food  \nPathogens can be transferred from one surface or food to another. This is called cross-contamination. Fortunately there are steps you can take to prevent it.  \nThe first step is to keep contaminated food out of the operation. The same goes for nonfood items such as single-use cups, utensils, and napkins. Packaging must be intact and clean. Reject items if the packaging is dirty, water stained, leaking, or discolored. Packaging should not have holes, tears, punctures, or other types of damage. Make sure the cans you receive are not dented, rusty, or have swollen ends. Always reject items if you see signs of pests. Your manager may have other guidelines to follow when receiving food.  \nPreventing Cross-Contamination When Storing Food  \nStorage is one place where cross-contamination can happen. It’s not hard to keep food safe in storage if you know what to do. Follow these guidelines.  \n• Store food only in designated foodstorage areas.  \n• Store food and nonfood items away from walls and at least six inches (15 centimeters) off the floor.  \n• Wrap or cover food before storing it.  \nThis can stop contaminants from falling into food.  \n• NEVER use old chemical containers to store food. This could cause chemical contamination.  \n• Only store food in containers intended for food.  \n• Store raw and ready-to-eat food separately if possible. This should also be done when transporting food for off-site service.  \n• If separate storage is not possible, store food in the following top to bottom order: ready-to-eat food; seafood; whole cuts of beef and pork; ground meat and ground fish; whole and ground poultry.  \n• This order is based on the minimum internal cooking temperature of each food.  \nPreventing Cross-Contamination When Prepping Food  \nWhen you prep food, you may handle both raw and ready-to-eat food items. Pathogens can be transferred from one food to another if you are not careful. That could make you or your guests sick. To stay safe, follow these guidelines.  \n• Make sure workstations, cutting boards, equipment, and utensils are cleaned and sanitized.  \n• Do NOT allow ready-to-eat food to touch surfaces that have come in contact with raw meat, seafood, or poultry.  \n• Prep raw meat, seafood, and poultry at a different time than readyto-eat food when using the same table.  \n• Clean and sanitize work surfaces, utensils, and equipment between each product.  \nSome foodborne illnesses are caused by contaminated produce. To keep guests safe, produce should be washed.  \n• Clean and sanitize the prep sink and work area before starting.  \n• Wash produce in running water slightly warmer than the food. Be sure to pull apart leafy greens such as lett","cbCaitNnI1eeHgCL","https://ap.wps.com/l/cbCaitNnI1eeHgCL","pdf",750550,14,"English","# Preventing Cross-Contamination After Completing This Chapter\n## Identifying Contamination Risks During Receiving and Handling\n## Case Example: Foodborne Illness Outbreak\n## Preventing Cross-Contamination of Food\n## Preventing Cross-Contamination When Storing Food\n## Preventing Cross-Contamination When Prepping Food\n## Preventing Cross-Contamination in Self-Service Areas\n## Preventing Cross-Contamination When Serving Food","[{\"question\":\"What caused the outbreak described in the chapter?\",\"answer\":\"A new food handler cross-contaminated romaine lettuce by chopping it on a cutting board previously used to prep raw chicken for a Caesar salad. The board had not been cleaned and sanitized between uses.\"},{\"question\":\"How can you prevent cross-contamination when receiving food?\",\"answer\":\"Keep contaminated food out of the operation and ensure packaging is intact and clean. Reject items with dirty, leaking, water-stained, discolored, or damaged packaging, and reject items showing pest signs.\"},{\"question\":\"What storage practices help prevent cross-contamination?\",\"answer\":\"Store food only in designated food storage areas, keep food and nonfood items away from walls and at least six inches off the floor, wrap or cover food, never reuse old chemical containers for food storage, and separate raw and ready-to-eat foods when possible.\"}]","Preventing Cross-Contamination of Food - Big Eight Food Allergens | PDF",1790532448,35]