Does anyone pay attention to what they do in the kitchen anymore? A lot of restaurant businesses overlook cross-contamination, “from 1998 to 2004, an average of ~ 1290 foodborne disease outbreaks each year (involving an average of ~25, 600 ill people each year) were reported to the Centers for Disease Control and Prevention (CDC)” (Angulo & Jones, 2006). Why is it that the most common things in a kitchen such as cross-contamination cannot be prevented? People tend to become lackadaisical throughout their day in the kitchen that in just a matter of seconds he/she could immediately contaminate something by laying oven mitts on top of a cutting board. As said in one article, “of the 9040 foodborne disease outbreaks that were reported to the Centers
