In the last issue CIJ discussed the various kinds of gloves suitable for the food industry. While it is true that gloves form effective barriers, they do not eliminate the chances of contamination. Use of gloves thus calls for stringent practices during usage, frequency of change and its disposal.
The implementation of good cleaning practices is a key to good hygiene. By adding colour to cleaning tools, one can not only clean better but also prevent cross contamination and promote hygiene standards.
Users in any food processing environment face a number of hazards, including sharp-edged tools, materials and surfaces, temperature extremes, food products themselves, grease, bacteria and the harsh solutions, and chemicals used to clean & sanitize processing areas… Using the right hand protection for the application can also protect food products from contamination and the spread of food borne pathogens.
Proper cleanliness and hygiene systems are essential to control cross contamination in food business
The more traffic a facility receives, the more the number of visit to the restrooms, and the more the need to maintain these. Quality of products installed, odour, lack of ventilation and appearance – paper towels left on the floor, leaking soap dispensers, etc. – leave facility managers spending a great deal of effort on restroom maintenance. But, the right chemicals and procedure of cleaning with precaution can give the desired results.
Determining whether cross-contamination has happened in your kitchen is often difficult, but when it comes to food hygiene, this is one of the main causes of sickness after a meal.…