Food Safety
It is crucial for businesses of all sorts to keep their areas clean and free of illness-causing germs, but it is especially important in food service operations and other area that serve food. Food safety is defined as the preparation, handling and storage of food in a way that best reduces the risk of individuals becoming sick from foodborne disease.
Germs and bacteria may be found everywhere in the restaurant setting including the dining area and restrooms. Hence, these locations must be considered while cleaning and sanitising a commercial restaurant. Employees are expected to keep their hands clean and wipe down food preparation surfaces on a regular basis. Germs present in the restaurant toilets and other areas of the restaurant can easily be transferred to the food preparation area which can lead to many foodborne illnesses and food spoilage.
Common pathogens discovered in kitchen and restaurant include the following:
• Escherichia coli
• Norovirus
• Hepatitis A
• Staphylococcus aureus
• Enterococcus hirae
• Pseudomonas aeruginosa
• Clostridium perfringens
• Campylobacter
• Salmonella
• Botulism
Bacteria can also be found in raw meats, fish and poultry. Escherichia coli is one of the most serious and common organisms that often found in undercooked hamburger and other meats. According to the Centers for Disease Control (CDC), Escherichia coli is one of the most common reasons we see foodborne illness. Furthermore, Salmonella and Campylobacter have been liked to chicken, turkey and poultry that can cause everything from stomach cramps to fever.
Cold and flu viruses, as well as food-borne disease, are transferred from person to person or surface to surface. People who have noroviruses, hepatitis A, or staphylococcus and streptococcus can readily infect others by handling food or touching surfaces where food will be cooked.
Other areas of a commercial kitchen (or any kitchen for that matter) that might cause health problems if not properly cleaned include:
• Trash bin (inside and out)
• Refrigerators and other food storage areas
• Towels, rags, mops, brooms, etc.
• Can openers, cutting boards, utensils, etc.
• Food processing and preparation tools and devices
What is Food Safe Disinfectant?
Disinfectants and sanitiser can be used to eliminate germs present on food-contact surfaces thereby avoiding contaminations of raw materials and products with pathogens and spoilage organisms. Unfortunately, many individuals assume that utilising harsh chemicals in cleaners and disinfectant is the most effective approach to meet the stringent requirements for keeping the space clean, sanitised and disinfected. This is not only incorrect, but it can also be a dangerous assumption. Various commercial cleaning or disinfecting products may cause damage to consumers. This is owing to the fact that they include toxins that may endanger both people and the environment.
Some of us used bleach which may be exceedingly hazardous on a variety of levels. Not only bleach is toxic on its own, but it is also dangerous when combined with other chemical-based cleansers commonly used in commercial eateries. For example, when bleach reacts with ammonia, chlorine gas is formed. According to CDC, it will harm cells, nasal passages and to the lungs, causing breathing problems.
A solution for your problem
Food safe disinfectant is an excellent answer to these problems. It is a toxic-free disinfectants and preferable to be used in areas where they may come into touch with food. In fact, rather than using harsh chemical-based products, they should constantly find and use food safe disinfectant on daily basis. Alcogiene® PAWA70 is a Halal certified ready-to-use product that is recommended for use to clean, sanitise and disinfect hard, non-porous food contact surfaces without rinsing. It is an ideal product to be used in food manufacturing, food processing and food service environments.
