Strategies in Prevention of Cross-Contamination
The process whereby harmful pathogens are unintentionally transferred from one surface to another is cross-contamination. Cross-contamination is common in restaurants and pharmacies. 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. Unclean counting trays used in pharmacies cause cross-contamination. 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. One of the leading causes of cross-contamination is un-clean hands. 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. Hand-washing should be taken very seriously. Cross-contamination is also prevented by the use of sterile gloves. 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. Wrapping utensils in polythene when storing ensures they remain clean. Tools that are commonly used in the kitchen should be cleaned after every use. Cutting boards and knives as stated earlier have many uses. For each type of food being prepared, these tools should be cleaned. Training of the staff also helps in preventing cross-contamination. Personnel should be taught to identify cross-contamination possible causes and preventing them from happening. Prevention of transfer of microorganisms to food is learned through proper training. Practices that help avoid cross-contamination should be taught to pharmacy staff. Dirt from outside will not get in to contact with drugs while wearing lab coats.
Ensuring food is properly stored is vital. Make sure that you store food in proper conditions as this eliminates food contamination and maintains food quality. Ensure that you keep food and drugs in proper conditions. The temperature, humidity and light conditions should be kept as specified. All work surfaces should be sanitized and kept clean. Your business will grow if you maintain a high standard of cleanliness. Cross-contamination will be prevented with these strategies.