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Food safety and hygiene protocols

Updated 4 times since CLSTR started tracking revisions of this situation.

What changed

2026-09-29 23:32 UTC → 2026-10-19 05:47 UTC · added removed

Health and food safety experts have issued continue to issue warnings regarding improper handling of raw foods, specifically focusing on the risks of cross-contamination. Initial guidance emphasized foods and kitchen hygiene. Guidance emphasizes that rinsing hands with water alone after handling raw meat, poultry, or fish is insufficient to remove pathogens, which insufficient, as pathogens adhere to remaining fats and proteins. Experts recommend using soap and friction for at least 20 seconds to dissolve greasy films and prevent the transfer of bacteria to other foods. Subsequent warnings expanded to caution films. Authorities strongly advise against washing raw poultry. Rinsing chicken under running water poultry, as rinsing can spread pathogens like Salmonella and Campylobacter through water droplets, contaminating kitchen surfaces. droplets. A USDA study noted that 60% of individuals who washed chicken left bacteria in their sinks, and 26% transferred microbes to raw vegetables. Recent guidance from institutions Nutritionists, including Joelia Silva of Tijuca Alimentos, further warn against thawing chicken at room temperature on a sink, recommending gradual refrigeration instead to prevent rapid bacterial multiplication. To prevent cross-contamination, the USDA recommends using separate cutting boards for different food groups, such as Poland’s Sanepid has broadened these warnings to include all raw meat, noting that rinsing can splash bacteria—including E. coli meat and Listeria monocytogenes—up to a meter away. The U.S. Food vegetables. If using wooden boards, they must be cleaned with hot, soapy water and Drug Administration (FDA) has reinforced that stored upright in well-ventilated areas to prevent mold. While raw meat, meats, poultry, fish, and eggs should not be rinsed, as rinsed—as bacteria in these products are only destroyed through proper thermal processing. In contrast, experts state that fresh processing—fresh fruits and vegetables should always be washed under running water, as knives can transfer surface dirt and microbes to edible parts during cutting. To maintain overall water. General kitchen hygiene, authorities recommend cleaning maintenance is also highlighted, with recommendations to clean often-overlooked areas such as like knife blocks, refrigerator door seals, and range hood filters to prevent the accumulation of moisture, crumbs, and grease.

Versions

  1. 2026-10-19 05:47 UTC Food safety and hygiene protocols
  2. 2026-09-29 23:32 UTC Food safety and hygiene protocols
  3. 2026-09-29 00:05 UTC Food safety and hygiene protocols
  4. 2026-09-21 05:54 UTC Food safety and hygiene protocols
  5. 2026-09-01 08:27 UTC Food safety and hygiene protocols

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