• Follow basic food rules to prevent contamination.handling image by Vitaliy Pakhnyushchyy from Fotolia.com
  
  Consumers are concerned about food safety in commercial plants, and rightly so. Without correct food handling procedures, unsafe food will get into our system and can cause untold amounts of foodborne illness. Factories are not the only sources of food contamination, however. Anything that can happen to contaminate food in a factory can happen in a home kitchen. Home cooks must be aware of this and take steps to prevent it, just as much as professional food handlers.
  
  

Poor Personal Hygiene

• The most common factor in food contamination is likely the neglect of simple and thorough hand washing. Food workers who neglect to wash their hands run a risk of spreading E. coli and other bacteria by touching food with germs on their hands. Thorough and proper hand washing removes most of the organisms that cause foodborne illness and that people may carry on their hands, and prevents spreading of viruses and bacteria through food.
  
  

Cross-Contamination

• While some foods may come into your establishment already tainted with foodborne organisms, cross-contamination can play a large part in spreading these germs to other, unrelated foods. Using a cutting board to cut various foods without sanitizing between bouts of preparation can spread germs between types of food, as can storing raw dripping meats above cooked or prepared foods. Keep all kitchen equipment clean, both at the beginning of your shift and throughout the day to prevent any cross-contamination.
  
  

The Temperature Danger Zone

• The range of temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit is known in the food industry as the "danger zone." This is the temperature range in which most foodborne organisms will grow and multiply. Keep all cold foods as close to 32 degrees Fahrenheit as possible, and hold hot foods above 160 degrees Fahrenheit.
  
  

Poor Storage Practices

• While microscopic germ contamination is an important consideration, it is not the only form of food contamination. Physical contamination is also a danger. Always place food into clean containers to prevent it from being contaminated with foreign objects. Keep lids tightly sealed over loose food such as flour, grains or chopped vegetables. Store dry goods in plastic bins instead of paper or cardboard containers to prevent insect infestation or mouse and rat problems.