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“No matter how carefully food is cooked, without a clean and
sanitized environment, pathogens can be quickly transferred to both cooked and
uncooked food,” said Pam St. Pierre, LRA VP of Member Services.
To prevent cross-contamination from surfaces, the correct
cleaning and sanitized procedures must be followed. Here’s the 411 on what you
need to know to prevent cross-contamination from surface areas:
September is National Food Safety Month. Whether at home or in a restaurant kitchen, these practices can reduce food borne illnesses. |
Food-contact surfaces must be both cleaned and sanitized
correctly. Cleaning means removing food and other direct from a surface, and
sanitation reduces pathogens on a surface to safe levels.
- Scrape or remove food bits from surface
- Wash the surface
- Rinse the surface
- Sanitize the surface
- Allow the surface to air-dry
During the first week of National Food Safety Month, the
focus was on personal hygiene. The second week’s focus was on preventing
cross-contamination through hand washing.
The National Restaurant Association and the LRA partner
throughout the year to raise awareness of the importance of food safety to the
restaurant industry and our diners. Through ServSafe, a nationally-approved and
recognized, good standard curriculum for food safety and sanitation, the LRA
has trained thousands of restaurant and foodservice employees.
To register for a ServSafe course, click here. Classes are
offered across Louisiana.
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