Effective measures to prevent cross-contamination between raw and cooked foods: tools and containers for processing raw and cooked foods can be separated from materials, shapes, colors and labels; Disinfect the tableware, tools and containers that come into contact with the food directly imported before use; Special for places where food is processed for direct import.

1. Tools and containers for processing raw and cooked food can be separated from materials, shapes, colors, labels, etc.

Many people will stack raw and cooked food in the refrigerator, but I don't know that this is unscientific. Even utensils for raw and cooked food, including kitchen knives, chopping boards, pots, baskets and utensils, must be equipped with two sets and used separately according to raw and cooked food. Because there are many pathogenic bacteria or parasite eggs on raw food pollution.

When processing these foods, bacteria or parasite eggs will inevitably pollute utensils. If these utensils are used to process and contain cooked foods, bacteria and eggs will pollute cooked foods, and people may suffer from food poisoning or parasitic diseases after eating them.

2. Disinfect tableware, tools and containers that come into contact with direct food before use

1. Wash and disinfect containers and tools (tableware) that come into contact with ready-to-eat food in special places and pools.

2. The tableware cleaning and disinfection pool should be dedicated, separated from the food raw materials, cleaning utensils, tools that come into contact with indirect food and container cleaning pools. If chemical disinfection is adopted, there shall be at least 3 special pools. All kinds of pools should be clearly marked to indicate their use.

3. Tableware that comes into contact with direct food should be washed and disinfected before use, and unwashed and disinfected tableware should not be used. Do not reuse disposable tableware.

4. Manual cleaning and disinfection of utensils should be carried out according to the steps of decontamination, cleaning, over-washing and disinfection.

Third, the place where the direct food is processed is dedicated

Because the area requires very strict cleaning and hygiene standards to ensure the safety and hygiene of the direct food. Clean areas have specific specifications and requirements, including air filtration, dust control, temperature and humidity control, cleaning and disinfection of tools and equipment.

The special processing and production area for processing or storing direct food for a short time is called "clean area" or "clean area". In the food industry, there are usually special food safety, hygiene and quality standards to ensure that the production process conforms to relevant laws and standards.