Preventing cross-contamination

The other major hazard for food in your operation is cross-contamination, which is transfer of microorganisms from one food or surface to another. Microorganisms move around easily in a kitchen. They can be transferred from food or unwashed hands to prep tables, equipment, utensils, cutting boards, dish towels, sponges, or other food.

Cross-contamination can occur at almost any point in an operation. When you know where and how microorganisms can be transferred, cross-contamination is fairly simple to prevent. Prevention starts with the creation of barriers between food products. Barriers can be physical or procedural. For example, in Unit 6 you learned to store food in covered containers to make sure that raw meat or poultry is not stored above cooked and ready-to-eat food in a refrigerator.

Prevention is a matter of common sense. Here are some simple barriers you should consider using in your establishment.

Prepare raw meat, fish, and poultry in separate areas from produce or cooked and ready-to-eat food. This can be as easy as using separate prep tables in the same area. If you don’t have sufficient space for separate tables, prepare these items at different times so they don’t cross paths.

Assign specific equipment to each to each type of food product. For example, use one set of cutting boards, utensils, and containers just for poultry, another set for meat, and a third set for produce. Some manufacturers make colored cutting boards and utensils with colored handles. Color-coding can tell employees which equipment to use with what products, such as green for produce, yellow for chicken, and red for meat.

Use specific containers for each type of food product. Clearly label containers with their contents – such as “Raw Chicken” or “Tuna Salad” – so the containers are less likely to be used for something else. Make sure you have an adequate supply of containers on hand and keep them clean and sanitized between uses.

Clean and sanitized all work surfaces, equipment, and utensils after each task. After cutting up raw chicken, for example, it is not enough to simply rinse the cutting board. Wash, rinse, and sanitize cutting boards and utensils in a three-compartment sink, or run them through a ware washing machine. Make sure employees know which cleaners and sanitizers to use for each job. Sanitizers used on food-contact surfaces must meet local or state conforming to the Code of Federal Regulations.

Clothes or towels used for wiping food spills must not be used for any other purpose. There are a few ways to prevent the spread of microorganisms from cleaning cloths to equipment and utensils. One way is to use disposable towels. Another is to use color-coded cleaning cloths that match a specific food-preparation area or task. After each use, cloths or towels must be rinsed and stored in a clean sanitized solution.

Consider requiring employees to wear single-use gloves while preparing or serving ready-to-eat food in your establishment. If you adopt this policy, teach employees to use gloves properly. Employees must wash their hands before putting on gloves. Gloves should be used only for the job at hand and changed each time a new task is started. Hands must be washed before putting on a new pair of gloves. If punctured or ripped, gloves must be changed.

Employees should watch what they touch after handling raw food and should practice good personal hygiene. Hands are the most common cause of cross-contamination in the kitchen. Employees should be trained to wash their hands properly and at the appropriate times.

Дата добавления: 2015-10-31