It is important to consider cross-contamination in kitchens. Cross-contamination is the transfer of bacteria from one source (usually raw meat) to ready-to-eat foods. Cross-contamination can occur due to poor food handling practices, poor storage of foodstuffs (particularly in refrigerators) and poor cleaning.
It is important that all food handlers receive suitable training, instruction and supervision and that raw and cooked ready-to-eat foods are separated. Effective cleaning and disinfectant procedures should also be in place and separate hand washing sinks should be used instead of those used to wash food and equipment.