I am surprised at how carefree the majority of the answers are on here. Growing up, I did not know the first thing about cross-contamination. Even after completing culinary school, I still did not take the risks very seriously. I continued to go about my culinary career paying little mind to the “ridiculous guidelines” proposed to me in my training. It was not until I saw the results of my actions first-hand that I began to actually take them seriously. I was a sous chef in a restaurant when I was 22 and had the privilege of preparing the daily specials. As usual, I was rushing around the kitchen, paying little attention to which one of my 9 knives I used to cut certain ingredients. My lack of presence almost cost a young lady her life. She got extremely ill. Though this is not very common, I can assure you the possibility of causing great harm to a person while cooking for them is always present. If you wish to prevent your family cross-contaminating food, educate them on food safety. Inform them of the possible harm that may come when cross contaminating.
Salmonellosis (Salmonella) – The source of this infection is usually from raw or undercooked meats and eggs. Meat contaminated through feces and food handlers poor hygiene can also lead to infection.
Staphylococcal Food Poisoning – The source of this infection is the nose, throat and skin of almost half of the healthy population of Canadians. Can be spread by handlers touch, cough, sneezing and uncleaned skin. Found on meats, fish, milk and cheese among other basic foods.
Campylobacteriosis – Sources are gastrointestinal tracts of wild and domestic animals including a variety of different meats like pork and poultry.
Clostridium Perfringens – Sources are large portions of meat and poultry. Can also be found present in soil and intestines of animals.
Botulism – Sources are soil, oceans, vegetables, seafood and low-acid canned goods.
Listeriosis – Sources are forage, meat, water, silage and raw milk products.
Shigellosis – Source is humans but can be transmitted through water or milk or indirectly through other foods. Easily transmitted through cross-contamination.
Bacillus Cereus – Sources include dust, soups, cereal crops, custards and meat.
Yersiniosis – sources include pork, and chocolate milk. If they still don’t take you serious, show them the potential possibilities of their actions – that’s what worked for me: *images below may be too graphic for some – I show them only further my point.