Cross contamination is a common problem in he kitchen leading to the introduction of bacteria from raw food to ready-to-eat food. Apart from raw meat, cereals, spices are also source of bacteria especially molds. Soils attached to vegatables are another neglected source of cross contamination. Although we have clean water supply, uncleaned taps can accumulate bacteria which can contaminate drinking water. Apart from food source, human must be the biggest reservoir of bacteria causing threads of foos contamination. Kitchen table, chopping board, cloths, and even our clothes are also a common vehicle of bacteria. Pests, of course, are the most effective media for bacteria transmission. So many things need to control to maintain a hygenic kitchen. A poper hygiene programme must be in place and all record properly kept. When any incidence happened, a trace back in record can help to make immediate decision to solve the problem.