Tips for Cross-Contamination Prevention
The process whereby harmful pathogens are unintentionally transferred from one surface to another is cross-contamination. Cross-contamination is common in restaurants and pharmacies. In the kitchen, knives and cutting boards have various uses. When these tools are not cleaned before and after use, harmful pathogens are transferred. Improper rinsing causes cleaning products to end up in food. Unclean counting trays used in pharmacies cause cross-contamination. In pharmacies and restaurants, cross-contamination should be prevented as they cause serious illnesses. Here in this website, you will be able to learn more about the tips for preventing cross-contamination.
A personal hygiene program being established in a restaurant or pharmacy is important. Studies have shown that un-clean hands are the leading cause of cross-contamination. It is important that you address the issue of unclean hands to make sure you reduce 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. The use of drugs also helps in preventing cross-contamination. Introducing aseptic areas in the workplace and making sure that the staff clean their hands before entering them will go a long way in preventing cross-contamination.
Equipment should be kept clean and sterile. After use, restaurants, and pharmacies should ensure that they sterilize the equipment. To ensure none of the cleaning product remains on the equipment, proper rinsing should be done. To ensure that the equipment is clean, they should be inspected after cleaning. Visual inspection and swabbing with a clean cloth helps ensure that equipment is properly cleaned. Equipment should be properly stored to ensure they remain clean. Utensils, for instance, can be wrapped in polythene bags. Tools that have a lot of use in the kitchen should be cleaned after use. Cutting boards and knives as stated earlier have many uses. For each type of food being prepared, these tools should be cleaned. A trained staff will help prevent 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. Pharmacy staff should also be taught on the practices that will help avoid cross-contamination. 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. Make sure that you store food in proper conditions as this eliminates food contamination and maintains food quality. Restaurants and pharmacies should ensure that food and drugs are kept in proper conditions. The conditions specified should be maintained. Work surfaces should be kept and maintained at clean conditions. Ensuring you maintain high standards of cleaning will grow your business. Cross-contamination will be prevented with these strategies.
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