Cross contamination

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Terms & Synonyms

Official WHO Definition

The transfer of biological, physical or chemical hazards to food products by dirty sanitation rags, contact with other raw food products, previously cooked food, dirty contact surfaces or dirty food handler's hands (WHO 2007).The intermixing of two water streams that results in unacceptable water quality for a given purpose (Symons et al. 2000).

Other Definitions

Contents

Interpretations and Explanations

References

Symons JM, Bradley LC Jr and Cleveland TC  (2000)  The Drinking Water Dictionary. American Water Works Association  WHO (2007) Foodborne disease outbreaks: Guidelines for investigation and control


WHO Lexicon page (translations and examples)


See also

External Resources

Attachments

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