Food FAQ: What do you think is the most common hazard for a do-it-yourself chef?

Answer: The most common hazard is cross contamination. Cross contamination is the transfer of bacteria from one product or surface to another. For example, if you are trimming a piece of chicken and need to get something out of the storage cabinet, and you did not wash your hands before touching the cabinet, you have now transferred salmonella from the chicken to the cabinet. Now you want to plate crackers and need a plate from the cabinet, you get one out and start to plate the crackers, you have possibly transferred the salmonella to the cracker for your guest to enjoy. The best way to avoid this is constant hand washing and common sense.