A bad prep routine can undo hours of safe service, and it doesn’t always come from negligence. Cross-contamination commonly starts with good-natured habits or an overlooked step. Whether it’s a shared utensil, an improperly cleaned machine, or a rushed rinse at closing, the risks are real and preventable.

If you’re serious about protecting your guests and your reputation, here are four tips to prevent cross-contamination in your restaurant.

1. Rotate and Replace Cutting Surfaces

Cutting boards and prep mats take a beating during a typical shift. But once grooves appear, bacteria have a place to settle, no matter how often you sanitize. Health departments recommend replacing plastic cutting boards every 12 months and inspecting wooden boards monthly for deep scoring or cracks.

To prevent contamination between shifts, rotate color-coded cutting boards based on food group, such as raw meat, produce, and dairy. Keep extras on hand, so the backup is always clean, dry, and ready to use during high-volume prep windows.

2. Know Which Equipment Needs Disassembly

Wiping down the surface of a slicer or tenderizer isn’t enough. Any commercial equipment with internal parts, like augers, blades, or housing, needs to be taken apart and sanitized every four hours of continuous use. This includes small countertop units.

If you’re using a commercial meat tenderizer machine, remove and clean the tenderizer blade assembly, safety guards, and feed chute separately. Buildup in tight spaces can create imperceptible risks if overlooked during closing procedures.

3. Dedicate Separate Equipment for Raw Proteins

Raw proteins come with their own set of contamination challenges. It’s not enough to use a clean slicer or grinder. Your kitchen should maintain separate processing tools—knives, bowls, grinders, and meat tenderizers—for raw meat, fish, and poultry.

Labeling and color-coding this gear can help staff stay consistent across shifts. Even if your staff washes and sanitizes everything properly, keeping raw protein equipment separate is a good precaution when shortcuts become tempting.

4. Clean Beyond the Obvious

Cross-contamination doesn’t start and end with what touches the food. It can come from hands, gloves, or improperly cleaned machine handles and dials. Focus attention on high-touch zones like push buttons, knobs, and touchscreens, especially on food processors, mixers, and refrigeration units.

Staff should also clean under and behind countertop equipment every night. Food debris trapped in tight crevices attracts pests and bacteria, even if it’s not directly on a prep surface.

And if you’re using reusable cleaning cloths, replace them every two hours. Despite being soaked in sanitizer, they can harbor contaminants between wipe-downs. Disposable alternatives are best during service windows, when quick, efficient cleaning matters most.

Use Better Tools, Avoid Serious Risks

These tips to prevent cross-contamination in your restaurant demonstrate how important it is to use your tools carefully. The right equipment can streamline your prep and reduce risks at the same time.

If you’re looking to upgrade your tools, Pro Restaurant Equipment carries equipment built for long-term food safety, like a professional meat tenderizer. We help operators like you connect directly with trusted manufacturers, without the markup. No pushy salespeople, no inflated catalogs; just fairly priced, functional equipment.