Bacteria (pathogens) can be transferred to food from utensils, surfaces (cutting boards), food workers hands, raw meats, poultry, fish and seafood.
Contamination is the presence of disease-causing microorganisms or harmful substances in food. Food can become contaminated at any time and can be contaminated by other foods. To help prevent cross-contamination, raw meats, fish, and poultry must be kept away from cooked and ready-to-eat foods. (i.e. separate cutting boards, separation of duties, preparing vegetables before preparing meats.)
Employees need to minimize bare hand contact with cooked and ready-to-eat foods. Equipment, utensils and food contact surfaces must be washed, rinsed and sanitized.