03 · CONTAMINATION

Physical, chemical and biological contamination

Contamination may occur at any stage of the food chain. The food handler's objective is to prevent hazards from reaching food and, if they do, prevent them from becoming a health risk.

Types of contamination

Type	Examples	How to prevent it
Biological	Bacteria, viruses, parasites, moulds and toxins.	Hygiene, temperature control, cooking, separation and time control.
Chemical	Detergents, disinfectants, pesticides, lubricants, contaminants or undeclared allergens.	Separate storage, correct use and labelling.
Physical	Glass, metal, plastic, stones, hair and personal objects.	Inspection, maintenance, protection and prohibition of unnecessary objects.

Cross-contamination

It occurs when a hazard passes from one food, surface, utensil, piece of equipment, person or environment to another food. It is particularly important to separate raw foods from ready-to-eat foods.

• Use clean utensils and surfaces and, when appropriate, separate ones.
• Wash hands when changing tasks and after handling raw food.
• Keep raw foods separate from ready-to-eat foods.
• Store products in a way that prevents dripping onto prepared foods.
• Clean and disinfect correctly after high-risk operations.