The document provides guidelines for preventing cross-contamination when handling food which includes: washing hands for at least 20 seconds before and during food preparation; washing hands before putting on single-use gloves and changing gloves frequently; separating unwashed and washed produce as well as raw and cooked foods; and washing, rinsing, and sanitizing all surfaces and equipment that touch food between uses and when switching tasks.

1. HandtoFood
• Properly wash
hands before
handling food and
frequently during
preparation
• Wash hands
before putting on
single-use gloves
and change gloves
frequently
• *Always wash
hands for a
minimum of 20
seconds*
FoodtoFood
•Separate unwashed
fruits and vegetables
from washed fruits
and vegetables and
other ready-to-eat
foods
•Use separate cutting
boards for chicken,
fish, meat, and
produce. Store
separately.
•Separate raw
proteins from
cooked proteins
EquipmenttoFood
• Wash, rinse,
sanitize, and air
dry all food
contact surfaces,
equipment, and
utensils that will
be in contact with
foods such as fresh
produce
• Clean and sanitize
work tables,
equipment, and
cutting boards
after each use and
before beginning a
new task
References:
1. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute (2005). HACCP-based standard operating procedure:
Preventing cross-contamination during storage and preparation
2. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002; Rev. ed. 2009). Serving it safe (2nd ed.). University.