Bacterial Contamination (AQA GCSE Food Preparation & Nutrition)

Other food

Bacteria may be transferred directly from contaminated raw meat, eggs, seafood or vegetables

• Separate raw food and cooked food during storage

• Store defrosting raw food at the bottom of the fridge so that it does not drip onto other food

• Wash raw vegetables thoroughly to remove soil bacteria

Surfaces or equipment

Bacteria may be transferred to food from improperly cleaned surfaces or equipment

• Wipe surfaces thoroughly, e.g. with antibacterial spray, before preparing food

• Clean equipment with hot water and soap after use

• Use separate chopping boards for raw and cooked food

• Use clean cloths every day

Person preparing food

People may have contaminated hands from touching other items, or they may have a bacterial infection that transfers to food from their hands or during coughing or sneezing

• Wash hands before preparing food, in between preparing different foods and after touching the mouth/nose

• Use a clean spoon every time food is tasted

• Hold cooking utensils by the handles and not the part that touches food

• Wear a hair net and clean gloves and cover cuts

Animal pests

Animals, such as rodents and insects, may transfer bacteria to food from their bodies, or via bodily waste such as urine or faeces

• Prevent pests from entering the food preparation area by keeping doors and windows closed

• Cover food waste bins and empty bins regularly so that pests are not attracted

• Don't leave food out overnight

• Cover food as it cools

Waste food and rubbish

Bacteria can be transferred to food from food waste bins and rubbish bins

• Bins should have lids, and lids should be foot operated so that hands do not come into contact with bins and then with food

• Bins should be emptied as soon as they are full