Preventing Kitchen Cross-Contamination: Real Talk for Pros

24 min read

Hey everyone, Sammy here from Chefsicon.com, tuning in from my home office here in Nashville – currently supervised by Luna, my rescue cat, who seems to believe my keyboard is prime napping real estate. Today, I want to dive into something absolutely critical in any professional kitchen, something that’s often talked about but maybe not *truly* understood in all its sneaky complexity: preventing cross-contamination in professional kitchens. It sounds straightforward, right? Don’t mix raw chicken juice with the salad. Easy peasy. But honestly? It’s so much more nuanced than that, a constant background process that demands vigilance. I remember early in my food journey, long before I started writing here, working a summer gig in a busy cafe kitchen back in the Bay Area. Things moved *fast*. And while we had protocols, seeing the potential for slip-ups during a chaotic lunch rush… well, it stuck with me. It’s not just about avoiding the obvious; it’s about building systems and habits that protect diners and the establishment’s reputation, even when you’re deep in the weeds.

We’re talking about the invisible threats – the bacteria, viruses, and allergens that can turn a delicious meal into a nightmare scenario. Think about it: a single misplaced knife, an improperly wiped counter, even hands that weren’t washed quite long enough can be the starting point for a foodborne illness outbreak or a severe allergic reaction. It’s serious business. And it goes beyond just ‘being clean.’ It involves understanding the pathways contamination takes and actively blocking them at every turn. You might think your kitchen is spotless, but are the procedures truly robust enough to prevent microscopic invaders from jumping from a contaminated source to ready-to-eat food?

So, what’s the plan for today? We’re going to break down the practicalities of preventing cross-contamination. We’ll look at everything from the absolute basics (but maybe with a fresh perspective) to more specific strategies involving equipment, storage, cleaning, and even kitchen design. This isn’t just about ticking boxes for the health inspector; it’s about cultivating a deep-seated culture of food safety. It’s about understanding the ‘why’ behind the rules, not just the ‘what’. Whether you’re running a multi-star kitchen, a bustling cafe, a food truck, or even just passionate about food safety principles, there’s something here for you. Let’s get into the nitty-gritty and make sure our kitchens are safe havens, not hazard zones.

Dissecting the Danger: Understanding Cross-Contamination

Alright, let’s start at square one, but maybe dig a little deeper than the usual definition. When we talk about cross-contamination, we essentially mean the transfer of harmful substances from one surface, object, or food to another. Most people immediately think of biological hazards – bacteria like Salmonella from raw poultry getting onto a cutting board and then onto lettuce. That’s definitely a major player, the classic example. But it’s not the whole picture. We also need to consider chemical contamination (like cleaning chemicals splashing onto food) and physical contamination (bits of metal, glass, or plastic finding their way into ingredients). And crucially, especially today, we need to talk about allergens. Transferring peanut residue to a supposedly peanut-free dish is a form of cross-contamination (often called cross-contact in the allergen context) with potentially immediate and severe consequences.

The Three Culprits: Biological, Chemical, Physical (and Allergens!)

Understanding these categories helps tailor prevention strategies. Biological contaminants like bacteria, viruses, and parasites are often invisible and thrive in certain conditions (hello, Temperature Danger Zone, we’ll get to you later). Preventing their spread involves meticulous cleaning, proper cooking, temperature control, and personal hygiene. Chemical contaminants usually result from improper storage or use of cleaning supplies, pesticides, or even non-food-safe metals leaching into acidic foods. Prevention here focuses on correct labeling, storage away from food prep areas, and using food-grade materials. Physical contaminants are often accidental – a stray piece of packaging, a chip from a worn utensil. Vigilance during prep, proper equipment maintenance, and pest control are key. And then there are allergens – proteins that cause allergic reactions. Preventing their transfer requires dedicated equipment, thorough cleaning, and clear communication, as even trace amounts can be dangerous for sensitive individuals. It’s a multi-front battle, really.

Thinking about these different pathways is crucial. You could have fantastic handwashing protocols to prevent biological spread, but if cleaning chemicals are stored improperly above a food prep station, you’ve still got a major risk. Or you might be super careful about separating raw meat boards, but fail to prevent gluten cross-contact for a celiac customer. It’s about a holistic view. We need to see the kitchen not just as a place where food is made, but as an environment where different potential hazards need constant management. It requires a systems-thinking approach, identifying all the potential transfer points and implementing barriers. It sounds like a lot, and it is, but breaking it down makes it manageable. The consequences of getting it wrong – foodborne illness outbreaks, allergic reactions, damaged reputation, legal action – are just too high to ignore.

The Handwashing Hustle: Non-Negotiable Hygiene

Okay, let’s talk hands. It seems SO basic, right? Wash your hands! We’ve been told this since we were kids. But in a professional kitchen, handwashing transcends basic hygiene; it’s a fundamental pillar of preventing cross-contamination. A quick splash under cold water and a wave near a towel just doesn’t cut it when you’re handling food for others. We’re talking about a specific, thorough procedure, done frequently and at critical moments. Think about all the things hands touch during a shift: raw ingredients, ready-to-eat food, door handles, equipment controls, cleaning cloths, phones (yes, phones!), faces, hair… the potential for transferring microbes is immense.

Beyond the Basics: Technique and Timing

The standard advice is wash hands with warm water and soap for at least 20 seconds – humming “Happy Birthday” twice is the classic timer. But let’s break that down. It means wetting hands, applying enough soap to get a good lather, scrubbing *all* surfaces (palms, back of hands, between fingers, under fingernails), rinsing thoroughly under clean running water, and drying with a single-use towel or air dryer. It’s the friction and the soap working together that dislodges and removes germs. The water temperature itself is less critical than the time and friction, though warm water can help soap lather. But when? Definitely after touching raw meat, poultry, or seafood. After using the restroom (obviously). After handling trash or dirty dishes. After touching your face, hair, or phone. After sneezing or coughing (into your elbow, please!). Before putting on gloves and *after* taking them off. Essentially, any time hands might have become contaminated or before starting a new task, especially switching from raw to ready-to-eat foods. Designated handwashing stations, stocked with soap, single-use towels, and warm running water, must be easily accessible and used *only* for handwashing – no dumping drinks or washing vegetables in there!

Gloves are another area where things can get fuzzy. Gloves can provide a barrier, but they aren’t magic shields. They can get contaminated just like hands can. Changing gloves frequently is just as important as washing hands. You absolutely need to wash your hands before putting on a new pair of gloves. Wearing the same pair of gloves to handle raw chicken and then make a salad? That’s textbook cross-contamination, just with a latex or nitrile intermediary. Glove use needs to be combined with, not replace, rigorous hand hygiene. It’s about building that muscle memory, making proper handwashing and glove changes an automatic reflex, even during the busiest service. It’s a non-negotiable aspect of professionalism in the kitchen. Is it tedious sometimes? Maybe. Is it absolutely necessary? 100%.

Separate But Equal: The Power of Dedicated Equipment

If hands are a primary vehicle for cross-contamination, shared equipment is probably vehicle number two. Think about that cutting board. You just diced raw chicken on it. Even if you give it a quick wipe, microscopic pathogens can linger, ready to hop onto the next thing you prep – maybe vegetables for a salad. This is where the concept of separation becomes absolutely vital. It’s about creating distinct zones and tools for different types of food, particularly separating raw animal products from ready-to-eat (RTE) items.

Color-Coding and Beyond

One of the most effective and widely adopted systems is color-coding. You’ve probably seen it: red cutting boards and knives for raw meat, yellow for raw poultry, blue for raw seafood, green for fruits and vegetables, white for dairy/bakery, and sometimes brown for cooked meats. This visual cue system makes it instantly clear which equipment should be used for which task, minimizing the chance of accidental misuse, especially in a fast-paced environment. It’s simple, intuitive, and significantly reduces the risk of biological cross-contamination. But the principle extends beyond just cutting boards and knives. Think about dedicated utensils – specific tongs for raw meat on the grill versus tongs for plating cooked food. Separate containers for storing raw ingredients versus prepped RTE components. Even dedicated areas on a prep counter, clearly demarcated, can help maintain separation during busy periods.

This separation needs to extend into storage as well (which we’ll cover more soon), but also into the cleaning process. You wouldn’t want to wash the raw chicken board and the salad board in the same sink water without proper cleaning and sanitizing steps in between. Some kitchens even use separate cleaning tools (sponges, brushes) for raw equipment. And let’s not forget allergen segregation. For kitchens handling common allergens like nuts, gluten, or shellfish, having truly dedicated equipment (sometimes stored and washed entirely separately) is often necessary to prevent dangerous cross-contact for allergic diners. It requires investment in duplicate tools and clear labeling, but it’s crucial for safety. It might seem like overkill initially – do I *really* need six different colored cutting boards? – but the systemic safety it builds is invaluable. It removes ambiguity and relies on clear visual systems rather than just memory, which can falter under pressure.

Temperature Danger Zone: Keeping Hot Hot and Cold Cold

Okay, let’s talk temperature. Because if there’s one thing bacteria love almost as much as a ride on unwashed hands, it’s hanging out at comfortable temperatures. The infamous Temperature Danger Zone (TDZ) is generally recognized as being between 40°F (4°C) and 140°F (60°C). Within this range, pathogenic bacteria can multiply rapidly, sometimes doubling in number in as little as 20 minutes. Keeping potentially hazardous foods (like meat, poultry, dairy, cooked vegetables, cut melons) out of this zone as much as possible is a cornerstone of preventing cross-contamination and foodborne illness.

Mastering Temperature Control

This principle applies across the board: storage, thawing, cooking, cooling, and reheating. Cold foods must be held at or below 40°F (4°C). Hot foods must be held at or above 140°F (60°C). It sounds simple, but requires constant monitoring. Proper thawing is critical – never thaw frozen food at room temperature on the counter. Safe methods include thawing in the refrigerator, under cold running water (ensuring the water is safe and the food doesn’t stay in the TDZ for too long), or as part of the cooking process. Cooking itself is a key control point; foods must reach specific internal temperatures to kill harmful bacteria (e.g., 165°F for poultry, 155°F for ground meats, 145°F for whole cuts of meat and fish). Using calibrated thermometers is non-negotiable here – you can’t judge internal temperature by color or texture alone.

Cooling hot food correctly is just as important and often overlooked. Large batches of hot food can take a long time to cool through the TDZ if just left out or put directly into the fridge in a deep container. Best practice involves cooling foods rapidly – from 140°F to 70°F within 2 hours, and then from 70°F down to 41°F or lower within the next 4 hours. Techniques include dividing large batches into smaller, shallow pans, using ice baths or ice paddles, or using a blast chiller. Reheating previously cooked and cooled food? It needs to reach an internal temperature of 165°F quickly. Holding food for service (like on a buffet or steam table) requires maintaining those safe hot (140°F+) or cold (40°F-) temperatures consistently. This constant attention to temperature, often guided by HACCP (Hazard Analysis Critical Control Point) principles, is fundamental. It’s about actively managing the environment to inhibit bacterial growth at every stage.

Storage Smarts: Organizing for Safety

Where and how you store food is another critical battleground in the fight against cross-contamination. A disorganized walk-in cooler or pantry isn’t just inefficient; it’s a breeding ground for potential hazards. Proper storage is about separation, protection, and timely use of ingredients. Think of your storage areas – refrigerators, freezers, dry storage – as needing the same level of strategic thinking as your prep line.

Hierarchy and Protection

The golden rule, especially in refrigeration, is the food storage hierarchy. Raw animal products should always be stored below ready-to-eat (RTE) foods. This prevents raw juices (potentially containing bacteria like Salmonella or E. coli) from dripping onto foods that won’t be cooked further, like salads, fruits, or cooked items. The ideal top-to-bottom order is generally: RTE foods, raw seafood, raw whole cuts of beef/pork, raw ground meat/fish, and finally, raw poultry on the very bottom shelf. This simple organization drastically reduces a major cross-contamination risk. Beyond hierarchy, all food items should be stored in clean, covered containers or properly wrapped. This prevents contaminants from falling into food, protects food from drying out or absorbing odors, and helps contain potential spills. Using food-grade plastic or stainless steel containers is essential.

Labeling is another non-negotiable aspect of safe storage. Every container should be clearly labeled with the contents and a use-by or prep date. This supports the FIFO (First-In, First-Out) principle – ensuring older stock is used before newer stock, minimizing waste and the risk of using expired or potentially unsafe ingredients. In dry storage areas, keep food off the floor (at least 6 inches is standard) and away from walls to allow for cleaning and airflow, and to deter pests. Chemicals, cleaning supplies, and pesticides must *never* be stored above or near food storage or prep areas. And don’t forget allergen segregation in storage too. If possible, store known allergens in designated, clearly labeled bins or areas, ideally separate from other ingredients. It’s about creating an organized system where everything has its place, is properly protected, clearly identified, and potential hazards like dripping raw juices or allergen transfer are physically prevented.

Cleaning vs. Sanitizing: They Aren’t the Same!

Here’s something that trips people up surprisingly often: the difference between cleaning and sanitizing. We use the terms almost interchangeably in everyday life, but in a professional kitchen, they mean two distinct, essential processes. Simply wiping down a surface might make it look clean, but it doesn’t necessarily make it *safe*. Understanding the difference is key to effectively eliminating pathogens and preventing cross-contamination.

Two Steps to Safety

Cleaning is the process of removing visible food debris, dirt, and grease from surfaces using soap/detergent and water. This is a crucial first step because you can’t effectively sanitize a dirty surface. Soil can actually interfere with the effectiveness of sanitizers. Think of cleaning as clearing the battlefield. Sanitizing, on the other hand, is the process that comes *after* cleaning. It involves using heat or chemicals to reduce the number of harmful microorganisms on a cleaned surface to safe levels. Sanitizing kills the invisible enemies – the bacteria and viruses that cleaning alone might leave behind. So, the proper sequence is always: clean first, then sanitize.

Common sanitizing methods include using hot water (at least 171°F for immersion or 180°F in a high-temp dishwasher) or chemical sanitizers like chlorine (bleach), iodine, or quaternary ammonium compounds (quats). If using chemical sanitizers, it’s critical to use them at the correct concentration (too weak won’t work, too strong can be a chemical hazard) and for the required contact time – the minimum amount of time the sanitizer must remain in contact with the surface to be effective. This information is always on the sanitizer label and must be followed precisely. Test strips should be readily available to check sanitizer concentration regularly. For manual dishwashing, the standard setup is a three-compartment sink: one compartment for washing (clean, hot, soapy water), one for rinsing (clean water), and one for sanitizing (correct temperature water or chemical solution). Air drying items after sanitizing is generally preferred over towel drying, as towels can re-contaminate surfaces. This two-step process – clean then sanitize – applies to everything: cutting boards, utensils, prep tables, slicers, mixers, everything that comes into contact with food.

Surface Savvy: Keeping Work Areas Safe

Work surfaces – the cutting boards, prep tables, counters – are high-traffic areas in any kitchen and prime locations for cross-contamination if not managed properly. Constant contact with various food items, hands, and equipment means they need continuous attention. It’s not just about the end-of-shift deep clean; it’s about maintaining safety throughout the workflow.

Constant Vigilance

Surfaces used for food preparation need to be cleaned and sanitized *between* tasks, especially when switching from raw to ready-to-eat foods. That cutting board used for portioning raw chicken cannot be used for chopping salad greens until it has been thoroughly washed, rinsed, and sanitized. Wiping it down with a damp cloth is not enough. Similarly, if you’re prepping raw fish on a stainless steel table, that area must be cleaned and sanitized before you use it to assemble sandwiches. Using the color-coded cutting boards we talked about helps manage this on portable surfaces, but fixed surfaces like counters and large prep tables require diligent adherence to the clean-and-sanitize routine. Food contact surfaces need this treatment regularly throughout the day, not just once.

The condition of the surfaces matters too. Cutting boards should be free of deep grooves or cuts where bacteria can hide and cleaning becomes difficult. Stainless steel tables should be smooth and free from pitting or damage. Any surface that is cracked, chipped, or porous can harbor bacteria and make effective cleaning and sanitizing impossible. These items should be repaired or replaced. Cleaning tools themselves, like cloths and sponges, can also be sources of contamination if not handled correctly. Using single-use towels for wiping surfaces is ideal. If using reusable cloths, they should be designated for specific tasks (e.g., one for food contact surfaces, another for general cleaning) and stored in sanitizer solution between uses, and laundered frequently. It’s about maintaining a clean slate, quite literally, for every new food prep task, ensuring pathogens don’t get a chance to transfer via these critical surfaces. Think of every surface as a potential transfer point needing active management through cleaning and sanitizing solutions.

Allergen Awareness: A Critical Layer of Prevention

While we’ve touched on allergens, managing them deserves its own focus because cross-contact (the term often preferred over cross-contamination for allergens) can have immediate and life-threatening consequences for allergic individuals. Preventing the unintended transfer of allergenic proteins from one food to another is a critical responsibility for any professional kitchen. The major allergens (like peanuts, tree nuts, milk, eggs, soy, wheat, fish, shellfish, and sometimes sesame) require specific, rigorous control measures.

Dedicated Protocols

Simply wiping down a surface might not be enough to remove microscopic allergen residues. Effective allergen control often requires dedicated protocols. This might include using separate cutting boards, utensils, and cookware specifically for allergen-free orders. Some kitchens maintain entirely separate prep areas or schedule allergen-free prep during specific times (e.g., first thing in the morning after a deep clean) to minimize airborne particles like flour dust. Thorough handwashing and changing gloves before preparing an allergen-free meal is absolutely essential. Even shared fryers can be a source of cross-contact (e.g., frying battered fish and french fries in the same oil). Proper labeling of all ingredients and prepared foods, clearly identifying any allergens present, is also crucial for both kitchen staff and front-of-house communication.

Clear communication between the front-of-house (servers taking the order) and back-of-house (kitchen staff preparing it) is paramount. Servers need to accurately record allergy information and effectively communicate it to the kitchen. Kitchen staff need a clear system for flagging and handling allergy orders to ensure all precautions are taken. This often involves specific ticket notations, verbal confirmation, and sometimes review by a manager or chef. Staff training on allergens – what they are, the risks of cross-contact, and the kitchen’s specific procedures for handling them – must be comprehensive and ongoing. It’s not just about avoiding liability; it’s about protecting diners’ health and building trust. Treating allergen management with the seriousness it deserves is a non-negotiable aspect of modern food service.

Staff Training: Your First Line of Defense

You can have the best equipment, the most logical layout, and shelves full of sanitizer, but if your staff isn’t properly trained and consistently following procedures, your efforts in preventing cross-contamination can easily fall short. Your team is truly the first and most important line of defense. Comprehensive, ongoing training isn’t just a ‘nice-to-have’; it’s an essential investment in food safety.

Building a Food Safety Culture

Training needs to go beyond a one-time orientation video. It should cover all the topics we’ve discussed: proper handwashing, avoiding bare-hand contact with RTE foods, temperature control, cleaning and sanitizing procedures, preventing cross-contact with allergens, correct storage, and recognizing potential hazards. But importantly, it needs to explain the *why* behind the rules. When staff understand the potential consequences of cutting corners – the risk of making someone sick – they’re more likely to buy into the procedures. Making training engaging helps too. Think practical demonstrations, interactive sessions, maybe even quizzes or games. Regular refresher courses are vital to reinforce knowledge and address any complacency that might creep in over time. Posting clear visual reminders (like handwashing instructions or color-coding charts) in key areas also helps.

Ultimately, it’s about fostering a strong food safety culture where everyone feels responsible and empowered. This means leading by example – managers and chefs must visibly follow all safety protocols themselves. It means encouraging staff to speak up if they see a potential issue, without fear of reprisal. It means making food safety a regular topic in team meetings. Holding staff accountable is part of it, yes, but it should be framed within a culture of continuous improvement and shared responsibility. Maybe even incorporating food safety performance into reviews. Things like requiring food handler certification can provide a good baseline, but internal, ongoing, practical training tailored to your specific kitchen environment is what truly makes the difference. A well-trained, vigilant staff is your best asset in keeping food safe.

Designing for Safety: Layout & Workflow

Believe it or not, the physical design and layout of your kitchen can significantly impact how easy or difficult it is to prevent cross-contamination. A poorly designed kitchen can create bottlenecks, force staff to take shortcuts, and make proper separation of tasks nearly impossible. Thoughtful kitchen layout and workflow design are proactive measures that build safety into the very structure of the operation.

Flow and Separation by Design

Ideally, a kitchen layout should facilitate a logical flow of food, from receiving and storage through preparation, cooking, plating, and service, minimizing the chances for raw and cooked foods to cross paths unnecessarily. This often involves designing distinct areas for different tasks. For example, having a separate receiving area where deliveries can be checked and broken down before entering main storage. A dedicated area for raw meat and poultry preparation, physically separate from areas where RTE foods like salads and desserts are prepared, is highly recommended. This separation helps contain potential contaminants associated with raw products. The placement of key facilities also matters. Handwashing stations should be conveniently located near prep areas, dishwashing stations, and service points to encourage frequent use. Waste bins should be placed strategically but shouldn’t require staff to carry dripping garbage bags across clean prep zones.

Optimizing workflow design also considers traffic patterns. Can staff move efficiently without constantly bumping into each other or crossing over contaminated zones? Is there enough space for safe maneuvering, especially during peak hours? The placement of equipment should support this flow. For example, locating refrigerators near the relevant prep stations reduces unnecessary movement. Even the choice of surfaces matters – using non-porous, smooth, easily cleanable materials like stainless steel for worktables and walls makes sanitation more effective. While a full redesign might not always be feasible, even small adjustments to layout, workflow, and the strategic placement of sanitation stations can make a significant difference in reducing cross-contamination risks. Thinking about safety during the design phase, or even during minor renovations, is a powerful preventative step.

Wrapping It Up: The Constant Vigilance

So, we’ve journeyed through the multifaceted world of preventing cross-contamination in professional kitchens. From the microscopic details of handwashing to the macro view of kitchen design, it’s clear that food safety isn’t just a checklist; it’s an ongoing commitment, a culture that needs to permeate every aspect of the operation. It’s about understanding the science, implementing robust systems like color-coding and temperature control, and ensuring diligent practices like proper cleaning, sanitizing, and storage.

It really boils down to vigilance and consistency. Building those habits – washing hands *every* time, changing gloves frequently, grabbing the right color cutting board, checking temperatures, storing food correctly, cleaning and sanitizing meticulously – until they become second nature, even during the most intense dinner rush. And it requires constant learning and adaptation, especially with emerging knowledge about pathogens and allergens. Is it challenging? Absolutely. Does it require effort and investment? Yes. But the alternative – risking the health of your customers and the reputation of your establishment – is simply not an option.

Perhaps the real challenge isn’t just implementing these procedures, but maintaining them day in, day out. How do we ensure that the food safety culture remains strong and doesn’t erode under pressure? It’s a question I think every kitchen professional grapples with. Maybe it’s about constantly reinforcing the ‘why’, celebrating successes, and treating every near-miss as a learning opportunity. What do you think is the single most effective way to keep food safety top-of-mind in a busy kitchen? It’s something worth pondering as we all strive to serve not just delicious food, but safe food too. Stay safe out there!

FAQ

Q: Does wearing gloves mean I don’t have to wash my hands as often?
A: Absolutely not. Gloves are a barrier, but they can get contaminated just like hands. You MUST wash your hands thoroughly before putting on gloves and after taking them off. You should also change gloves frequently, especially between handling raw and ready-to-eat foods, or if they become torn or heavily soiled.

Q: What’s the best sanitizer to use in a kitchen?
A: There isn’t one single ‘best’ sanitizer; common effective options include chlorine (bleach), iodine, and quaternary ammonium compounds (quats). The best choice depends on your specific needs, water hardness, and equipment materials. The most important thing is to use an approved food-grade sanitizer according to the manufacturer’s instructions regarding concentration and contact time, and to test the concentration regularly.

Q: How often do food prep surfaces *really* need to be cleaned and sanitized?
A: Food contact surfaces need to be cleaned and sanitized after each use, especially when switching between different types of food (like raw meat to vegetables). They should also be cleaned and sanitized if you’re interrupted during a task and the surface might have become contaminated, and at least every four hours if in constant use with the same potentially hazardous food.

Q: What’s the safest way to handle raw chicken to avoid spreading germs?
A: Use dedicated cutting boards and utensils (preferably color-coded red or yellow) for raw chicken. Minimize handling and prevent its juices from dripping onto other surfaces or foods. Clean and sanitize all surfaces, cutting boards, knives, and utensils that came into contact with the raw chicken immediately after use. Wash hands thoroughly after handling it and before touching anything else.

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@article{preventing-kitchen-cross-contamination-real-talk-for-pros,
    title   = {Preventing Kitchen Cross-Contamination: Real Talk for Pros},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/preventing-cross-contamination-in-professional-kitchens/}
}

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