Food contamination is considered to be any foreign agent to the food capable of producing a negative effect on the health of the consumer.
Types of pollution
There are 3 types of pollution:
Physical: Any object present in the food that should not be there and is likely to cause harm or australia business email list illness to the person consuming the food is considered physical contamination of the food. Examples: insects, splinters, jewelry, hair, etc.
Biological: It comes from living beings, both microscopic and non-microscopic. Once microorganisms have contaminated food, they also have the ability to grow in it. They can constitute a source of contamination that is dangerous for the health of the consumer when it comes to pathogenic microorganisms (causing diseases), since they do not visibly alter the food. They are the main causes of foodborne illnesses (ETAs).
Chemical: Chemical contamination occurs due to the presence of certain chemicals in food, which can be harmful or toxic in the short, medium or long term. Examples: environmental pollutants, natural pollutants, agricultural toxins.
The main agent of contamination is related to cross contamination , where operations are crossed mainly dirty-clean, raw-cooked, chemical-food. There are two types of cross contamination:
Direct: when the transfer of dangerous bacteria is from one food to another
Indirect: when the transfer of dangerous bacteria is from one food to another, through utensils, surfaces and other intermediaries.
How to avoid cross contamination?
It is extremely necessary to avoid cross contamination, so it is advisable to follow some tips that I detail below and that will be useful both in the restaurant and at home:
Keep utensils clean and protected.
Do not use implements and other wooden surfaces to handle food, as they are biological material and are conducive to the accumulation of microorganisms.
Use chopping boards of different colors for food handling: the most common example is a red board for red meat, a blue board for fish and seafood, a yellow board for chicken, a brown board for cooked meat, and a white board for dairy products and cured meats.
Protect food when performing cleaning activities.
Use trash cans with lids and pedals to prevent staff from having to manipulate the lid and remove waste at least once a day.
Do not place clean and dirty utensils in the same area.
Store products in levels in cold equipment from the least processed products to the most processed ones from bottom to top.
Store products protected (containers with lids, foil or other suitable protection).
Do not allow pests to enter the premises. To do this, have closed enclosures (without openings that facilitate their entry), keep waste deposits away from production areas, and have a pest control program.
Maintain a proper and complete personal presentation.
It is also essential to wash your hands properly. Remember that our hands are the main tool when it comes to handling food. Our health is in your hands!