Cross-Contamination
The transfer of harmful bacteria or allergens from one food (usually raw) to another (usually ready-to-eat).
In Irish commercial kitchens, this is a major focus for EHOs. It involves more than just washing hands; it requires strict physical separation (zoning) or time separation between raw meat prep and cooked food handling. Failure to control this can lead to E. coli outbreaks and immediate closure.
Frequently Asked Questions
Ideally, yes. However, if space is limited, you can store them in the same fridge provided you follow the strict hierarchy: Raw meat at the bottom (to prevent drips), and Ready-to-Eat (cooked) foods at the top. You must also ensure there is no risk of physical contact. If an EHO sees raw chicken stored above a salad bowl, they will view it as a critical failure of your food safety controls.
No. The FSAI strictly advises against using the same vacuum packer for raw and cooked foods (dual use), even if cleaned in between. Complex machinery cannot be sufficiently sanitised to remove all bacteria (specifically E. coli O157) from internal components. You must have separate machines for raw and ready-to-eat foods, or strictly limit the machine to one category only.