How to Prevent 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. In restaurants, the knife and cutting boards find a lot of use in the kitchen. When these tools are not cleaned before and after use, harmful pathogens are transferred. When utensils are not properly rinsed, cleaning products find their way into 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. Here in this website, you will be able to learn more about the tips for preventing cross-contamination.

A personal hygiene program being established in a restaurant or pharmacy is important. Studies have shown that un-clean hands are the leading cause of cross-contamination. Cross-contamination is prevented by addressing the issue of unclean hands. 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. Cross-contamination is also prevented by the use of sterile gloves. Cross-contamination can be prevented by ensuring that before entering aseptic areas in pharmacies and restaurants, staff clean their hands.

Cleanliness and sterility should be ensured in equipment. After use, restaurants, and pharmacies should ensure that they sterilize the equipment. When cleaning the equipment, proper rinsing should be ensured so that no cleaning product remains on the equipment. 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. It is also vital to ensure that tools that find common use in the kitchen are cleaned before use for something else. Cutting boards and knives as stated earlier have many uses. These tools should be cleaned after every use. Training of the staff also helps in preventing cross-contamination. Staff should have training that helps them know possible cross-contamination and prevent it. Prevention of transfer of microorganisms to food is learned through proper training. More 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.

In a restaurant, proper storage of food 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. All work surfaces should be sanitized and kept clean. High standards of hygiene help you’re your business. These tips will help ensure you prevent cross-contamination.

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