Prevent Cross-Contamination at Your Restaurant

Germs can spread like wildfire in a foodservice setting if the proper measures aren’t taken. From employee hygiene to monitoring your supply chain, it’s imperative to establish – and maintain – food safety protocols to keep both employees and customers safe. Clean surfaces, fresh food kept at temperature and knowledgeable employees are all great ways to help prevent an outbreak.


1 7 300x200 - Prevent Cross-Contamination at Your Restaurant

What is Cross-Contamination?

Cross-contamination is the transfer of disease-causing microorganisms, like bacteria and viruses, from one food to another. Cross-contact happens most frequently via unwashed cutting boards, hands, or kitchen tools like knives and tongs. While proper cooking heat will kill dangerous bacteria, most food contamination happens when the bacteria from a raw food item that needs to be cooked interacts with food that doesn’t need to be cooked.


Preventing Cross-Contamination in Your Kitchen

The best approach to avoiding foodborne illness is to make sure you’re storing and preparing your foods separately, constantly sanitizing your workspace and equipment, and having your staff adhere to strict personal hygiene standards.

2 7 300x300 - Prevent Cross-Contamination at Your Restaurant

Storing Food:

  • Keep raw meats and dairy in well-sealed, sturdy food storage containers
  • Always store raw ingredients on shelves below your ready-to-eat foods to prevent food contamination from accidental drippingServSafe recommends storing food in the following order from top to bottom based on the minimum internal cooking temperature of each food:
    1. Ready-to-eat
    2. Seafood
    3. Whole cuts of beef and pork
    4. Ground Meat and ground fish
    5. Whole and ground poultry
  • If space and budget allow, store your raw meats and dairy items in separate refrigeration unitsfrom your vegetables and other ready-to-eat items


Preparing Food:

  • Try using color-coded chef knivesto easily differentiate which knife is used for which type of food
  • Prepare your foods on sterile, separate surfaces to prevent cross-contact
  • Use color-coded cutting boardsfor meat, fish, poultry, dairy, vegetables, and even allergy-free foods


The Importance of Mosquito Prevention

As we all know that mosquito can cause many diseases, so it is important for food industries to have s mosquito trap to fight mosquito. The best way to prevent getting sick is to protect your customers and employees from mosquito bites with QM mosquito trap.

3 7 300x225 - Prevent Cross-Contamination at Your Restaurant

QM mosquito killers are based on the theory that mosquitoes are attracted to heat, co2 and many other factors. So to make sure they are following the right scent, mosquitoes will start by tracing the co2 scent back to its origin. Once close enough the mosquito will start tracking the heat and finally once everything is correct they will prey for the target and thus setting our trap in motion. Like MBOX electric mosquito killer that is designed from the bottom up and is assembled without any screws; with just a gentle twist the MBOX mosquito trap can be disassembled to remove any unwanted ‘dead mosquitoes’. Get more information from  .

While not investing in sanitation may save you a little money in the short run, neglecting it can cause exponentially larger costs down the road, including elevated food scrap, equipment reliability failures, excessive non-value adding to production time, expensive recalls, remediation costs, potential legal liability, stricter federal regulation and destroyed consumer trust.

4 6 300x178 - Prevent Cross-Contamination at Your Restaurant

Save yourself from unexpected disaster and plan ahead. This draws back to having a strong OEE management plan in place as well as creating a culture within the company that stresses the importance of sanitation. It only takes one person to put your whole operation at risk. Again, this goes hand in hand with making sanitation a priority. Sanitation operations have sometimes been viewed as being secondary in importance, something that is done when orders are completed and finished, and is customarily executed on off-shifts or weekends. This typically means that there is limited management presence or oversight, and the work is executed in an ad hoc, poorly controlled way.

Remember, you don’t have to risk using unsanitary methods for the sake of saving money or increasing efficiency. In fact, sanitation and efficiency are easily attainable when they are brought together in a strategic plan. Putting in the time and dedication to create an effective sanitation plan will help you avoid negative consequences and bring you to the top of your game.



Leave a Reply

Your email address will not be published. Required fields are marked *