How to Prevent Cross-Contamination
Cross-contamination involves the transfer of pathogens from one place to another unintentionally. Cross-contamination is common in restaurants and pharmacies. The knife and cutting board find a lot of use in the kitchen for restaurants. These harmful pathogens are transferred when these tools are used without cleaning them. Cleaning products may also find their way into food when utensils are not properly rinsed. In pharmacies, when unclean counting trays are used when giving out prescriptions, infections may be acquired. In pharmacies and restaurants, cross-contamination should be prevented as they cause serious illnesses. Therefore, here in this website, you will learn more about the tips for preventing cross-contamination.
Its important that you establish a personal hygiene program in your restaurant or pharmacy. Un-clean hands is a leading cause of cross-contamination. Addressing the issue of unclean hands reduces cross-contamination. One way of dealing with this is making sure that the staff cleans their hands when they are coming into contact with food. Proper hand-washing should be taken very seriously. Use of gloves in pharmacies when handling drugs also helps in preventing cross-contamination. Aseptic areas in workplace helps ensure that cross-contamination is prevented.
It’s important that equipment is kept clean and sterile. After use, restaurants, and pharmacies should ensure that they sterilize the equipment. Properly rinsing the equipment when cleaning ensures that no cleaning products remain on the equipment. Visual inspection of equipment should be done to ensure that the equipment is clean. Equipment should be properly stored to ensure they remain clean. Utensils, for instance, can be wrapped in polythene bags. Tools that are commonly used in the kitchen should be cleaned after every use. Knives and cutting boards especially, as mentioned earlier find a lot of use in the kitchen. These tools should be cleaned after every use. Training of the staff also helps in preventing cross-contamination. Staff should have training that helps them know possible cross-contamination and prevent it. Through proper training restaurant staff learn how to prevent the transfer of microorganisms to food. Training on practices that avoid cross-contamination should be done. For instance, wearing lab coats helps prevent contact on drugs with dirt from outside.
Proper storage of odd in restaurants is vital. Food quality is maintained and cross-contamination prevented through proper storage. Food and drugs should be kept in proper conditions. Temperature and humidity should be kept as specified. Clean conditions should be maintained in work surfaces. Your business will grow if you maintain a high standard of cleanliness. Cross-contamination will be prevented with these strategies.