The microbes on our food that can cause food poisoning are usually controlled by heating (cooking) and/or chilling (refrigerating) our food, but given the chance they
can easily spread around the kitchen - via our hands, chopping boards, cloths, knives and other utensils.
If they are allowed to cross-contaminate other foods – especially cooked and readyto-eat foods – they can make us ill. Good kitchen hygiene and good personal hygiene
are important to help control the spread of harmful germs.
