What is the cross -contamination of food service?
Cross -contamination may occur when the traces of food allergens are mixed with other unintended foods in manufacturing or preparing. It can also occur through contact with instruments, surfaces, or objects and can be delivered through saliva. Even a small amount of allergens can cause allergic reactions. It is responsible for all employees in the food service restaurant to prevent cross -contamination and take measures necessary to protect customers.
How to reduce the risk of cross -pollution in food services?
Food service facilities are likely to have various types of foods with other general allergens. To minimize the risk of allergens in food services, consider the following steps:
- clean: Wash thoroughly before and after use with hot soapy water.
- Separated: Store the ingredients and prepared foods in a separate labeled container. Make sure to be stored separately from the cooked foods with raw meat and poultry.
- Separate equipment use: For different types of foods, specify different cutting boards, frying pans and instruments.
- Disinfection: After use, disinfect the task surface.
- Washing: After 20 seconds before and after dealing with raw meat, clean the hands with soap and water and use the toilet.
- District change: Replace the oil with a fresh layout for fried or roasting.
- brand: Clearly mark all foods to represent the presence of allergens.
- cultivate: Make sure all employees understand the proper food processing procedure. Employee training is easier when you have a powerful food safety culture in your business.
For more tips and educational tools for food safety culture, visit the Food Safety Tool Box.
