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• Properly wash hands before handling food and frequently during preparation

• Wash hands before putting on single-use gloves and change gloves frequently

• *Always wash hands for a minimum of 20 seconds*

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•Separate unwashed fruits and vegetables from washed fruits and vegetables and other ready-to-eat foods

•Use separate cutting boards for chicken, fish, meat, and produce. Store separately.

•Separate raw proteins from cooked proteins

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• Wash, rinse, sanitize, and air dry all food contact surfaces, equipment, and utensils that will be in contact with foods such as fresh produce

• Clean and sanitize work tables, equipment, and cutting boards after each use and before beginning a new task

References:1. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute (2005). HACCP-based standard operating procedure:

Preventing cross-contamination during storage and preparation2. U.S. Department of Agriculture, Food and Nutrition Service, & National Food Service Management Institute. (2002; Rev. ed. 2009). Serving it safe (2nd ed.). University.