# data[].attributes.body
On August 22, 2000, in the Marion County Health Department (MCHD) had linked the sudden outbreak of E. Coli 0157 in their town to their local Wendy's. Four county residents had reported bloody diarrhea, and severe illness. Two out of the four residents were hospitalized. Three days later, three more residents were confirmed to be infected and reported the the MCHD. Five of the seven infected had onsets. On August 25, two children were reported to be hospitalized since August 23 with bloody diarrhea, and symptoms of HUS (hemolytic  uremic syndrome).

# data[].attributes.headline
Australian Farmer Sues for Cross-Contamination

# data[].attributes.subject
Australian Farmer Sues for Cross-Contamination

# data[].attributes.body
In 2010 a man by the name of Steve Marsh discovered his organic crops contaminated with his neighbors genetically modified crops. A strong gust of wind had blown Steve's neighbors GM canola crops into his own and contaminated about 70% of his organic growing area with GMOs costing him about $85,000 in income. Steve is the first organic farmer to sue a large GM industry. Him winning could result in the people of Australia being able to have the choice to farm and eat anything they'd like, whether it being genetically modified, or organic food.

# data[].attributes.attachment_link.readable_text
An Australian organic farmer is suing a neighboring grower for GMO contamination of his land.

The first-of-its-kind lawsuit could set a precedent and land a major blow to biotech giant Monsanto, if farmer Steve Marsh wins his case. Farmers have attempted to sue Monsanto and GMO seeds competitor DuPont on GMO contamination or cross-contamination grounds in the United States, but no American farmers have ever successfully done what Marsh hopes to do.

The organic farmer is the first to attempt to make the issue a property rights battle and actually sue the individual who planted and cultivated the genetically engineered crops. Since 1997, Monsanto has filed 145 lawsuits against farmers for reusing its patented genetically modified seeds. According to Daily Finance, Monsanto has fought and won, on average, one lawsuit every three weeks for the past 16 years.

In Australia, there is zero-tolerance for GMO traces in organic crops. In the United States, small percentages of genetically modified or non-natural substances can be present and the harvest still labeled as organic. Organic farmers in America would likely face a tougher battle in cross-contamination lawsuits unless the GMO traces surpassed the amounts allowable under existing regulations.
Order your 2014 Heirloom Solutions seed catalog and get $20 in your account!
Marsh's battle began in 2010 when he discovered that his organic crops had been contaminated by a neighbor's genetically modified rapeseed/canola crops. The fellow grower's harvest was reportedly planted with Monsanto Roundup Ready seeds. Due to the GMO contamination, the Australian organic farmer lost the organic status on 70 percent of his growing area, costing him $85,000 in earnings, he said.

If the Australian court determines that is it unreasonable for the organic industry to have zero tolerance for genetically modified crops, citizens will no longer have the right to eat GMO-free food. The international law firm of Slater and Gordon has taken on Marsh's case for the sake of public interest, but legal fees for the organic grower continue to mount due to the need to hire expert witnesses and also because of related court fees. The high cost of fighting back against the biotech industry has likely deterred many farmers and consumers from embarking upon a similar battle. Marsh's court case began in mid-February.

If Marsh wins the property rights lawsuit, farmers utilizing GMO seeds could begin to seriously rethink their growing practices. If the neighbor is held liable for contaminating the organic farmer's wheat and oat crops, a flurry of similar lawsuits could spring up. The thought process behind the GMO contamination lawsuit is similar to arguments made when a company is deemed liable for runoff that contaminates adjacent land.
Story continues below video
Meanwhile, in the US the USDA is now urging organic and non-GMO farmers to " co-exist" with growers who employ genetically engineered cultivation practices. As Off The Grid News reported, the new "farmer education" initiative is supposed to help prevent GMO contamination. Opponents of genetically modified seeds and chemical herbicides think the federal agency has missed the point entirely. The Center for Food Safety and similar advocacy groups are calling for the USDA to draft a mandatory GMO contamination policy and not simply rely on the good will of those who make a living in the agriculture industry.

An excerpt from a Center for Food Safety release about cross-contamination reads:

As usual, the agency's proposal reads like it was written by the biotech industry. Despite acknowledging the very real threat to organic and non-GE farmers of contamination by genetically engineered crops, USDA's recommendations would make a bad situation even worse. USDA's "co-existence" plan would institutionalize an allowable level of transgenic contamination in crops across the U.S. If implemented, the proposal would inappropriately require the victims of contamination - organic and conventional growers - to buy insurance or pay into a fund to compensate themselves for unwanted contamination, lost markets and other damages.

A petition being circulated by the food safety group calls for a moratorium on any new genetically crops until mandatory best practices standards can be created and approved.
Sign up for Off The Grid News' weekly email and stay informed about the issues important to you
© Copyright Off The Grid News

# data[].attributes.attachment_link.title
Landmark: Organic Farmer Sues Neighbor For Cross-Contamination - Off The Grid News

# data[].attributes.attachment_link.description
An Australian organic farmer is suing a neighboring grower for GMO contamination of his land. The first-of-its-kind lawsuit could set a precedent and land a major blow to biotech giant Monsanto, if farmer Steve Marsh wins his case. Farmers have attempted to sue Monsanto and GMO seeds competitor DuPont on GMO contamination or cross-contamination grounds ...

# data[].attributes.headline
Harmful Effects of Cross Contamination - Salmonella

# data[].attributes.subject
Harmful Effects of Cross Contamination - Salmonella

# data[].attributes.body
Causes of salmonella food poisoning:
-poor food handling processes in the home or food outlet
-seafood caught in polluted water or eggs with dirty shells
-contaminated food or poultry

# data[].attributes.attachment_link.readable_text
8.1 Food poisoning

Everybody at one time or another has had the experience of eating food and some time later becoming sick. This is called food poisoning. The symptoms may include:

nausea

vomiting

stomach pains

diarrhoea

feeling weak

fever or chills/sweating

headache

Fig. 3.26: Food poisoning comes from harmful bacteria on food.

Food poisoning can be caused by eating food contaminated with bacteria, viruses, chemicals or poisonous metals such as lead or cadmium. Most food poisoning, however, is caused by bacteria and because of this, only bacteria will be discussed in this section.

Food which has become contaminated with harmful bacteria does not always taste bad. Most of the time it looks, smells and tastes like it normally does.

Some food poisoning diseases are more common than others. For example, disease caused by Staphylococcus aureus occurs a lot more often than disease caused by Clostridium botulinum.

Some foods cause food poisoning more than others and need to be cooked properly and/or kept in the refrigerator. These include chicken, meat, seafood, eggs, cooked rice, ham, salami, milk and all dairy foods. It is important chicken is cooked properly to the bone and then kept in the fridge for no more than 2 days. If reheating chicken, or left-overs, make sure it is steaming hot and only reheat it once.

It is important to remember that the same food handling practices are used to prevent all food poisoning diseases. Washing your hands with soap and drying them on a paper towel or with a clean cloth is the best way to stop the spread of bad bacteria.

The four most common types of food poisoning bacteria are discussed below.

Staphylococcus
These bacteria are found on the skin, in sores, infected eyes and in the nose, throat, saliva and bowel of humans. There may be many of these bacteria in the yellow mucus (slimy substance) which comes from the nose or is coughed up when a person has a cold or a lung infection.
Staphylococci do not cause illness until they get onto food and grow and multiply. While they are doing this they produce a toxin (poison). It is the toxin which causes the illness. The toxin is not destroyed by cooking the food.

Symptoms of staphylococcus food poisoning usually appear between 1 and 8 hours after eating the infected food.

Salmonella

There are hundreds of different types of salmonella bacteria but not all are harmful to humans. They are found mainly in the intestines, bowels and faeces of humans and other animals. It is the salmonella bacteria themselves which can cause salmonella food poisoning.

Fig. 3.27: Bacteria on food.

People can get salmonella food poisoning from:

poor food handling practices in the home or in food outlets

seafood caught in polluted water or eggs with dirty shells

meat or poultry which has been contaminated by poor food handling before it gets to the food outlet, such as at the abattoir

Salmonella food poisoning takes up to 48 hours to develop after the food is eaten. Symptoms include nausea, stomach cramps, diarrhoea, fever and headache, and may last between 3 and 21 days. It can cause death in very young, weak or very old people. People who have cancer or are taking medication for serious health conditions such as heart, kidney or liver problems need to also be particularly careful that they eat safe food.
Clostridium

These bacteria are found in the soil and in the intestines of animals, including cattle, poultry, fish and humans. Food poisoning caused by clostridium bacteria is important to know about because these bacteria are common in the environment.

People can get clostridium food poisoning from poor food handling practices in the home, in the factory or in a food outlet, especially relating to cooking and storage/refrigeration temperatures.

Clostridium food poisoning symptoms occur about 12 hours after eating the contaminated food and are similar but usually less severe than the other types.

Symptoms include stomach pains, diarrhoea and sometimes nausea and vomiting. Symptoms last about 24 hours.

One type of clostridium bacteria produces a very serious food poisoning disease called botulism. This disease is caused by eating food which is contaminated with an extremely poisonous toxin produced by the bacteria Clostridium botulinum. Unless properly treated about one-third of people who get this disease die within 3-7 days.

Campylobacter

These bacteria are found in many animals including dogs, cats, cattle and poultry. The sources of infection from these bacteria are usually contaminated food and water.

People can get campylobacter from:

ingestion of contaminated food or water (especially undercooked chicken & creek or river water)

contact with infected animals (especially puppies or kittens with diarrhoea)

poor food handling (especially by using the same chopping boards, knives and plates for raw and cooked chicken)

Campylobacter food poisoning symptoms usually last from 2 to 5 days. These include diarrhoea, severe abdominal pain, vomiting and fever. It is a serious disease in Indigenous communities because of the possibility of dehydration from diarrhoea.
8.2 How bacteria grow and multiply

Bacteria reproduce (breed) by splitting in half. When they do this they are said to multiply. In the right conditions, bacteria multiply at a very fast rate.

Fig. 3.28: Bacteria can multiply very quickly.

Disease causing bacteria grow best when there is:

warmth (37°C-38°C) (Note: human body temperature is 37°C)

moisture

food supply

In ideal conditions, bacteria double their numbers every 20 minutes. For example, if a piece of kangaroo meat infected with 100 food poisoning bacteria is left lying on a kitchen bench on a warm day, the bacteria will double their number every 20 minutes, and in 3 hours, the 100 bacteria will multiply to over 50,000 bacteria.
The following table shows how the bacteria will multiply on the meat over 3 hours:
It is important to note that once inside a person's intestine the bacteria can continue to multiply. This means that a person may eat contaminated food having only a few bacteria on it, but eventually suffer from food poisoning.

8.3 Ways food can become contaminated through incorrect food handling

Food can become contaminated with disease-causing bacteria anywhere the food is handled or stored. These places include:

in a factory where it is processed ready for sale

in a truck in which it is taken from the factory to the shop

in a shop

in a food outlet such as a school canteen or take-away shop

between the shop and home

in a home

Most food has to be prepared in some way before it is eaten. During this preparation the food is handled by people. There are many ways in which unhygienic practices can cause food poisoning bacteria to be deposited on the food while it is being handled. Some examples are:

Leaving food uncovered. Pets, flies, cockroaches and other insects carry germs, including food poisoning bacteria, which contaminate the food

Touching parts of the body while handling food. While preparing food a food handler might scratch a pimple, touch a sore, push back hair, scratch an ear or rub or pick the nose. Every one of these activities contaminates the fingers with bacteria. If the person's hands are not washed before handling food again, these bacteria will be passed to the food.

Fig. 3.29: Rubbing the nose while preparing food helps spread germs.

Sneezing or coughing near food. If a food handler, or anyone else, sneezes or coughs near uncovered food, then the food almost will certainly be sprayed with bacteria laden droplets.

Fig. 3.30: Sneezing over food spreads germs.

Licking fingers while handling food. Human saliva carries staphylococcus bacteria and licking the fingers could result in these bacteria being passed to the food.

Fig. 3.31: Licking fingers while handling food spreads germs.

Top of Page

Not washing hands after going to the toilet during food handling. If a person goes to the toilet during food handling activities and does not wash his/her hands afterwards food poisoning bacteria may be passed onto the food.

Fig. 3.32: Washing hands after going to the toilet helps stop the spread of germs.

Poor handling of high risk foods. High risk foods are those which generally need refrigeration and have a high moisture content. Poor handling of high risk foods is a common cause of food poisoning. High risk foods include:

chicken, duck and other poultry

fish and shellfish

raw meat products

dairy products (milk, cheese, cream)

unpasteurized cow or goats milk

eggs and egg products

gravies

Cross contamination. Certain foods will always contain some bacteria. Poor handling of these foods may result in cross contamination. Cross contamination is the passing of bacteria from contaminated food to uncontaminated food. Cross contamination can occur when storing or handling food.
An example of cross contamination during storage is:

A high risk food, such as a raw chicken thawing in a refrigerator, is placed in contact with cooked meat. The bacteria from the raw chicken contaminates the cooked meat. Since the cooked meat is not heated again before eating, the bacteria from the chicken pass to the person who eats the meat.

An example of cross contamination during handling is:

Before cooking a fish which is contaminated with salmonella bacteria, a person uses a knife and cutting board to cut it up. Bacteria from the fish will be left on the knife and cutting board. The person slices cooked ham using the same knife and board without washing them first. The bacteria are transferred to the ham.

# data[].attributes.attachment_link.keywords[]
aboriginal and torres strait islander people

# data[].attributes.attachment_link.description
Everybody at one time or another has had the experience of eating food and some time later becoming sick. This is called food poisoning. The symptoms may include: nausea vomiting stomach pains diarrhoea feeling weak fever or chills/sweating headache Fig. 3.26: Food poisoning comes from harmful bacteria on food.

# data[].attributes.headline
Harmful Effects of Cross Contamination - Food Poisoning

# data[].attributes.subject
Harmful Effects of Cross Contamination - Food Poisoning

# data[].attributes.body
Some symptoms/effects of food poisoning may include:
-nausea
-vomiting
-stomach pains
-diarrhea
-feeling weak
-fever/chills/sweating
-headache

# data[].attributes.attachment_link.readable_text
8.1 Food poisoning

Everybody at one time or another has had the experience of eating food and some time later becoming sick. This is called food poisoning. The symptoms may include:

nausea

vomiting

stomach pains

diarrhoea

feeling weak

fever or chills/sweating

headache

Fig. 3.26: Food poisoning comes from harmful bacteria on food.

Food poisoning can be caused by eating food contaminated with bacteria, viruses, chemicals or poisonous metals such as lead or cadmium. Most food poisoning, however, is caused by bacteria and because of this, only bacteria will be discussed in this section.

Food which has become contaminated with harmful bacteria does not always taste bad. Most of the time it looks, smells and tastes like it normally does.

Some food poisoning diseases are more common than others. For example, disease caused by Staphylococcus aureus occurs a lot more often than disease caused by Clostridium botulinum.

Some foods cause food poisoning more than others and need to be cooked properly and/or kept in the refrigerator. These include chicken, meat, seafood, eggs, cooked rice, ham, salami, milk and all dairy foods. It is important chicken is cooked properly to the bone and then kept in the fridge for no more than 2 days. If reheating chicken, or left-overs, make sure it is steaming hot and only reheat it once.

It is important to remember that the same food handling practices are used to prevent all food poisoning diseases. Washing your hands with soap and drying them on a paper towel or with a clean cloth is the best way to stop the spread of bad bacteria.

The four most common types of food poisoning bacteria are discussed below.

Staphylococcus
These bacteria are found on the skin, in sores, infected eyes and in the nose, throat, saliva and bowel of humans. There may be many of these bacteria in the yellow mucus (slimy substance) which comes from the nose or is coughed up when a person has a cold or a lung infection.
Staphylococci do not cause illness until they get onto food and grow and multiply. While they are doing this they produce a toxin (poison). It is the toxin which causes the illness. The toxin is not destroyed by cooking the food.

Symptoms of staphylococcus food poisoning usually appear between 1 and 8 hours after eating the infected food.

Salmonella

There are hundreds of different types of salmonella bacteria but not all are harmful to humans. They are found mainly in the intestines, bowels and faeces of humans and other animals. It is the salmonella bacteria themselves which can cause salmonella food poisoning.

Fig. 3.27: Bacteria on food.

People can get salmonella food poisoning from:

poor food handling practices in the home or in food outlets

seafood caught in polluted water or eggs with dirty shells

meat or poultry which has been contaminated by poor food handling before it gets to the food outlet, such as at the abattoir

Salmonella food poisoning takes up to 48 hours to develop after the food is eaten. Symptoms include nausea, stomach cramps, diarrhoea, fever and headache, and may last between 3 and 21 days. It can cause death in very young, weak or very old people. People who have cancer or are taking medication for serious health conditions such as heart, kidney or liver problems need to also be particularly careful that they eat safe food.
Clostridium

These bacteria are found in the soil and in the intestines of animals, including cattle, poultry, fish and humans. Food poisoning caused by clostridium bacteria is important to know about because these bacteria are common in the environment.

People can get clostridium food poisoning from poor food handling practices in the home, in the factory or in a food outlet, especially relating to cooking and storage/refrigeration temperatures.

Clostridium food poisoning symptoms occur about 12 hours after eating the contaminated food and are similar but usually less severe than the other types.

Symptoms include stomach pains, diarrhoea and sometimes nausea and vomiting. Symptoms last about 24 hours.

One type of clostridium bacteria produces a very serious food poisoning disease called botulism. This disease is caused by eating food which is contaminated with an extremely poisonous toxin produced by the bacteria Clostridium botulinum. Unless properly treated about one-third of people who get this disease die within 3-7 days.

Campylobacter

These bacteria are found in many animals including dogs, cats, cattle and poultry. The sources of infection from these bacteria are usually contaminated food and water.

People can get campylobacter from:

ingestion of contaminated food or water (especially undercooked chicken & creek or river water)

contact with infected animals (especially puppies or kittens with diarrhoea)

poor food handling (especially by using the same chopping boards, knives and plates for raw and cooked chicken)

Campylobacter food poisoning symptoms usually last from 2 to 5 days. These include diarrhoea, severe abdominal pain, vomiting and fever. It is a serious disease in Indigenous communities because of the possibility of dehydration from diarrhoea.
8.2 How bacteria grow and multiply

Bacteria reproduce (breed) by splitting in half. When they do this they are said to multiply. In the right conditions, bacteria multiply at a very fast rate.

Fig. 3.28: Bacteria can multiply very quickly.

Disease causing bacteria grow best when there is:

warmth (37°C-38°C) (Note: human body temperature is 37°C)

moisture

food supply

In ideal conditions, bacteria double their numbers every 20 minutes. For example, if a piece of kangaroo meat infected with 100 food poisoning bacteria is left lying on a kitchen bench on a warm day, the bacteria will double their number every 20 minutes, and in 3 hours, the 100 bacteria will multiply to over 50,000 bacteria.
The following table shows how the bacteria will multiply on the meat over 3 hours:
It is important to note that once inside a person's intestine the bacteria can continue to multiply. This means that a person may eat contaminated food having only a few bacteria on it, but eventually suffer from food poisoning.

8.3 Ways food can become contaminated through incorrect food handling

Food can become contaminated with disease-causing bacteria anywhere the food is handled or stored. These places include:

in a factory where it is processed ready for sale

in a truck in which it is taken from the factory to the shop

in a shop

in a food outlet such as a school canteen or take-away shop

between the shop and home

in a home

Most food has to be prepared in some way before it is eaten. During this preparation the food is handled by people. There are many ways in which unhygienic practices can cause food poisoning bacteria to be deposited on the food while it is being handled. Some examples are:

Leaving food uncovered. Pets, flies, cockroaches and other insects carry germs, including food poisoning bacteria, which contaminate the food

Touching parts of the body while handling food. While preparing food a food handler might scratch a pimple, touch a sore, push back hair, scratch an ear or rub or pick the nose. Every one of these activities contaminates the fingers with bacteria. If the person's hands are not washed before handling food again, these bacteria will be passed to the food.

Fig. 3.29: Rubbing the nose while preparing food helps spread germs.

Sneezing or coughing near food. If a food handler, or anyone else, sneezes or coughs near uncovered food, then the food almost will certainly be sprayed with bacteria laden droplets.

Fig. 3.30: Sneezing over food spreads germs.

Licking fingers while handling food. Human saliva carries staphylococcus bacteria and licking the fingers could result in these bacteria being passed to the food.

Fig. 3.31: Licking fingers while handling food spreads germs.

Top of Page

Not washing hands after going to the toilet during food handling. If a person goes to the toilet during food handling activities and does not wash his/her hands afterwards food poisoning bacteria may be passed onto the food.

Fig. 3.32: Washing hands after going to the toilet helps stop the spread of germs.

Poor handling of high risk foods. High risk foods are those which generally need refrigeration and have a high moisture content. Poor handling of high risk foods is a common cause of food poisoning. High risk foods include:

chicken, duck and other poultry

fish and shellfish

raw meat products

dairy products (milk, cheese, cream)

unpasteurized cow or goats milk

eggs and egg products

gravies

Cross contamination. Certain foods will always contain some bacteria. Poor handling of these foods may result in cross contamination. Cross contamination is the passing of bacteria from contaminated food to uncontaminated food. Cross contamination can occur when storing or handling food.
An example of cross contamination during storage is:

A high risk food, such as a raw chicken thawing in a refrigerator, is placed in contact with cooked meat. The bacteria from the raw chicken contaminates the cooked meat. Since the cooked meat is not heated again before eating, the bacteria from the chicken pass to the person who eats the meat.

An example of cross contamination during handling is:

Before cooking a fish which is contaminated with salmonella bacteria, a person uses a knife and cutting board to cut it up. Bacteria from the fish will be left on the knife and cutting board. The person slices cooked ham using the same knife and board without washing them first. The bacteria are transferred to the ham.

# data[].attributes.attachment_link.keywords[]
aboriginal and torres strait islander people

# data[].attributes.attachment_link.description
Everybody at one time or another has had the experience of eating food and some time later becoming sick. This is called food poisoning. The symptoms may include: nausea vomiting stomach pains diarrhoea feeling weak fever or chills/sweating headache Fig. 3.26: Food poisoning comes from harmful bacteria on food.

# data[].attributes.body
About fifty-three people in nine states who were infected with the same strain of E. coli; 46 had Chipotle in the week before they got sick. Less people consider Chipotle “healthy” now. Three months before Chipotle was contaminated with E. coli, five people were very sick after eating at a Seattle-area Chipotle. By the time local health officials had confirmed a link, the outbreak was gone, so no one worried. In August, 234 customers and employees caught the noro-virus at a Chipotle in Simi Valley, Calif. Salmonella-ridden tomatoes at 22 outlets in Minnesota sickened 64 people in August and September; nine had to be hospitalized. The noro-virus struck again in late November: More than 140 Boston College students were infected by the highly contagious virus from a nearby Chipotle, including half of the men’s basketball team. Another 16 students and three health-care staff caught it from the victims. Almost 500 people around the country have become sick from Chipotle food since July, according to public-health officials. And those are just the ones who went to a doctor about it.

http://www.bloomberg.com/features/2015-chipotle-food-safety-crisis/

# data[].attributes.body
-Always wash your hands
-Keep up a strict personal hygiene plan
-Use separate cooking implements for certain things
-Clean and sanitize all work surfaces
-Purchase prepared food when possible

# data[].attributes.attachment_link.readable_text
Pathogens can be spread from food or unwashed hands to prep areas, equipment, utensils or other food. Fortunately, steps you can take to prevent this. Here are five important tips for preventing cross-contamination in your operation:

1. Implement a personal hygiene program. To lessen the possibility of food handlers contaminating food, institute a good personal hygiene program that includes policies addressing critical hand practices like proper handwashing, hand care and glove use. Also address staff cleanliness and work attire, focusing on topics such as bathing, clean clothing, the proper use of hair restraints and prohibited jewelry. Finally, policies should be put in place to make sure food handlers come to work healthy. Include actions such as reporting illnesses and covering wounds.

2. Remind employees to wash their hands. This is especially important after using the restroom and after handling raw meat, seafood and poultry. Once employees have washed their hands, ensure they use a single-use paper towel or hand dryer, rather than any part of their uniform, to dry.

3. Use separate equipment. Each type of food should be prepped and handled with a separate piece of equipment. For example, use one set of cutting boards, utensils and containers for raw poultry. Use another set for raw meat, and use a third set for produce. Some operations use colored cutting boards and utensil handles to help keep equipment separate. If this system is not possible at your restaurant, prep food at different times.

4. Clean and sanitize all work surfaces. All work surfaces, equipment and utensils should be cleaned and sanitized after each task. Simply rinsing equipment is not enough to eliminate pathogens that can contaminate food.

5. Purchase prepared food. You can prevent cross-contamination by purchasing food that doesn't require much prepping. This minimizes handling and can reduce the transfer of pathogens from one surface or food to another.

For more information on cross-contamination and how to avoid it, check out our ServSafe food safety training.

# data[].attributes.attachment_link.title
5 tips to prevent cross-contamination at your restaurant

# data[].attributes.attachment_link.description
Pathogens can be spread from food or unwashed hands to prep areas, equipment, utensils or other food. Fortunately, steps you can take to prevent this. Here are five important tips for preventing cross-contamination in your operation: Implement a personal hygiene program.

# data[].attributes.body
- Cross contamination is the spread of bacteria from a contaminated food to other food, equipment, or surfaces.
- illness from contaminated foods, affecting as many as 21 million people in the U.S. every year
-about 3,000 people die from food born illnesses a year in the U.S.
-1 in 6 Americans get food poisoning

# data[].attributes.body
-Use separate cutting boards when dealing with seafood, raw meat,  poultry, and eggs.
-Keep your foods separate in the fridge
-Keep your foods separated from one another when they're bagged