Tips for Cross-Contamination Prevention
The process whereby harmful pathogens are unintentionally transferred from one surface to another is cross-contamination. Pharmacies and restaurants especially are prone to cross-contamination. 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. Unclean counting trays used in pharmacies cause cross-contamination. Cross-contamination may lead to serious infections and therefore it is vital for pharmacies and restaurants to prevent this. When you want to learn more about the prevention of cross-contamination, then you need to consider reading this website.
A personal hygiene program being established in a restaurant or pharmacy is important. Un-clean hands is a leading cause of cross-contamination. Cross-contamination is prevented by addressing the issue of unclean hands. Making sure that the staff properly clean their hands before coming in to contact with food helps prevent cross-contamination. It’s essential that hand-washing is taken seriously. Cross-contamination is also prevented by the use of sterile gloves. Cross-contamination can be prevented by ensuring that before entering aseptic areas in pharmacies and restaurants, staff clean their hands.
Cleanliness and sterility should be ensured in equipment. After use, restaurants, and pharmacies should ensure that they sterilize the equipment. When cleaning the equipment, proper rinsing should be ensured so that no cleaning product remains on the equipment. Visual inspection of equipment should be done to ensure that the equipment is clean. To ensure equipment remain clean, they should be properly stored. Utensils, for instance, can be wrapped in polythene bags. Tools that have a lot of use in the kitchen should be cleaned after use. As stated before, knives and cutting boards are regularly used. These tools should be cleaned after every use. Training of the staff also helps in preventing cross-contamination. Personnel should be able to identify possible cross-contamination and prevent it through training. Prevention of transfer of microorganisms to food is learned through proper training. Training on practices that avoid cross-contamination should be done. Wearing lab coats in the pharmacy, for instance, prevents contact of drugs with dirt from outside.
In a restaurant, proper storage of food is vital. Food quality is maintained and cross-contamination prevented through proper storage. Ensure that you keep food and drugs in proper conditions. Temperature and humidity should be kept as specified. Clean conditions should be maintained in work surfaces. High standards of hygiene help you’re your business. These strategies will help prevent cross-contamination.
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