Prevention of microbiological (often abbreviated to ‘microbial') contamination is an important function in food preparation, as summarised below.

Avoiding microbial food contamination

Food handlers should follow these strategies:

• Thorough handwashing before and during food preparation, especially after using the toilet, and handling raw food or waste.
• Soap/ash sanitiser and clean water should be available for handwashing at convenient locations.
• Sick food handlers should not prepare food! One sick person can cause a foodborne disease outbreak, particularly where people are in crowded or unsanitary living conditions.
• Raw and cooked foods should be separated, because raw foods are a source of microorganisms and can recontaminate prepared foods.