40 possible ways your food can get contaminated- Part 1
There are many different ways the food can get contaminated.
(This article contains the first 18pointers. The next is continued here https://medium.com/@pavithrakrishnaprasad/40-possible-ways-your-food-can-get-contaminated-part-2-ea312cd10eb1)
Cross- Contamination is the transfer of harmful substances from:-
- Direct Contamination
- Indirect Contamination
Direct Contamination is the transfer of harmful substances from:-
- Food to Food
- Person to Food
- Equipment to Food
Food to Food Contamination
- Store Raw and Cooked Separately.
Raw food like meat and chicken are always to be stored below as they drip to contaminate. The stored cooked has to be stored in a separate rack or a higher shelf away from raw food.
2. Keep Veg and Non-veg away from each other
Another example is to store the vegetarian and non-vegetarian foods separately. Non-veg food tends to spoil quicker as they contain more moisture and also contaminate other foods. Hence, suggested to store and use them independently.
Person to Food contamination can occur in many ways. One of them is:-
3. When the staff involved directly with the food do not wash hands. Not using gloves when required.
4. When there is no practice of washing hands after coming in contact with raw to cooked, non-veg to veg, stained area to cooking area.
5. When the person has cold, sneezes and then comes in contact with the food.
6. When two people acknowledge each other and do not wash their hands before touching the ingredients. Most importantly, not washing their hands after using the toilet.
7. When the staff or person involved with preparation is sick or has been injured.
Equipment to food contamination can occur in many ways
8. When equipment is heavily rusted, and the ingredient is used for grinding, mixing or any processing.
9. When the equipment is not food grade. The use of iron material can rust and corrode, which can directly affect the ingredients or the food. The use of wood for chopping boards can also contaminate.
10. When the equipment is not cleaned and sanitised thoroughly and frequently.
Indirect contamination may not directly be involved with the food, but can slowly deteriorate the condition and the environment around the same.
11. Irregular Deep cleaning the surrounding. Once in three months the electric appliances, corner of the walls and floor, coved corners, must be deep cleaned.
12. The switchboards, with whom we come we have the first point of contact, must be cleaned at least once in a week.
13. Deep cleaning the doors, doorknobs, glass, windows, window grills, mesh grills, must be cleaned once in 15 days.
14. Exhaust fans and chimneys must be cleaned once in 15 days.
From all the areas mentioned above, the dust particles quickly settle and sediment to fall into our food to cause massive food poisoning.
Wiping Cloth
Yes! Wiping cloth can also contaminate the food that we prepare and how?
15. One cannot use the cloth used for cleaning the non-veg preparation for the veg preparation area.
16. Preferable to use a fresh cloth daily in hotels, every batch needs a clean towel to avoid the stink and dirt spreading throughout the area.
17. Do not use any torn cloth and corners with loose threads. Need to ensure that the edges stitched correctly so that the loose thread does not physically contaminate.
18. When a highly concentrated chemical is added to the cloth.
(TO be continued..)
