Tips for Cross-Contamination Prevention
Cross-contamination involves the transfer of pathogens from one place to another unintentionally. Cross-contamination is especially common in pharmacies and restaurants. 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. Improper rinsing causes cleaning products to end up in food. In pharmacies, when unclean counting trays are used when giving out prescriptions, infections may be acquired. 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. Addressing the issue of unclean hands reduces cross-contamination. Making sure that the staff properly clean their hands before coming in to contact with food helps prevent cross-contamination. Proper hand-washing should be taken very seriously. Use of gloves in pharmacies when handling 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.
It’s important that equipment is kept clean and sterile. Restaurants and pharmacies should ensure that their equipment is properly sterilized after use. 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. Clean storage of equipment ensures they remain clean before their next use. During storage, utensils should be wrapped in polythene to ensure they remain clean. Tools that have a lot of use in the kitchen should be cleaned after 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. A trained staff will help prevent cross-contamination. Staff should have training that helps them know possible cross-contamination and prevent it. Restaurant staff, through proper training, get to know how to prevent the transfer of microorganisms to food. Training on practices that avoid cross-contamination should be done. Dirt from outside will not get in to contact with drugs while wearing lab coats.
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. The conditions specified should be maintained. Clean conditions should be maintained in work surfaces. High standards of hygiene help you’re your business. Cross-contamination will be prevented with these strategies.
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