Cross-contamination is the process whereby harmful pathogens are transferred unintentionally from one substance to another leading to illness. Cross-contamination is especially common in pharmacies and restaurants. The knife and cutting board find a lot of use in the kitchen for restaurants. When these tools are not cleaned before and after use, harmful pathogens are transferred. Improper rinsing causes cleaning products to end up in food. Infections may be acquired when unclean counting trays are used. In pharmacies and restaurants, cross-contamination should be prevented as they cause serious illnesses. Therefore, here in this website, you will learn more about the tips for preventing cross-contamination.
Its important that you establish a personal hygiene program in your restaurant or pharmacy. 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. Hand-washing should be taken very seriously. The use of drugs also helps in preventing cross-contamination. Aseptic areas in workplace helps ensure that cross-contamination is prevented.
It’s important that equipment is kept clean and sterile. Restaurants and pharmacies should ensure that their equipment is properly sterilized after use. 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. These tools should be cleaned after every use. A trained staff will help prevent cross-contamination. Personnel should be able to identify possible cross-contamination and prevent it through training. 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. Wearing lab coats in the pharmacy, for instance, prevents contact of drugs with dirt from outside.
Proper storage of odd in restaurants is vital. Ensure that you store food the way its supposed to be stored as this not only avoids cross-contamination but also ensures the quality of food is maintained. Restaurants and pharmacies should ensure that food and drugs are kept in proper conditions. Temperature and humidity should be kept as specified. Work surfaces should be kept and maintained at clean conditions. High standards of hygiene help you’re your business. These tips will help ensure you prevent cross-contamination.