In continuation of the previous article,
Cleaning and Sanitation contamination can be because of the following:-
19. Irregular cleaning of the utensils and equipment.
20. Wrong dilution of chemicals added to the chopping boards and knives.
21. Hazardous chemicals used for cleaning and sanitation.
22. When the food items are left on the floor while regular cleaning of the storey happens along.
23. When the items left on the floor and dust gets accumulated altogether.
24. When the area coming in direct contact with the ingredients and food is not clean and sanitised regularly.
25. Unclean and not sanitised knives. The knife needs to be sanitised thoroughly in hot water once after every use and shift from product to another.
26. Usage of the same chopping boards for poultry, meat, fish, and vegetables can slowly contaminate the product. Always have colour codes to identify and separate. These have to be clean as and when the parts used. At least once in 15 days. In the case of creates or baskets, it must be sanitised and dried once in 48 hours.
28. Use of dented chopping boards having gaps and chipped can easily trap the food, and the loose chips can fall into the food.
29. Unclean uniforms or aprons.
30. When there is no practice of waste segregation. Due to which there is foul smell and breeding of pests and insects — segregation of wet and dry wastes.
31. When the waste is not adequately discarded in a disposal bag and left open with no lid. Preferred to use bins with peddles so that person need not come in direct contact with the bins while opening the lids.
32. When the waste is not disposed at the right time and left to leak and foul smell spread.
Handling of chemicals, utensils, and food
33. When touching the spoon or fork in the wrong way. Always ensure that the fork and spoons are to be handled at the edge and not directly contacting the valley part.
34. When handling the ice directly by hands or by a bowl. Always use a scooper to pick ice cubes.
35. While serving directly with bare hands and not with the tongs or gloves.
36. When the plates served in the wrong way and when the fingers come in direct contact with the food. Always ensure that the hands must not come in direct contact with the upper part of the plate while serving.
37. Using the same spoon for every dish or more conveniently using bare hands to pick food from the counter. Use of different spoons for different dishes is always recommended.
38. Use of chemicals during the preparation of food. Due to which there are higher chances of chemical sprays falling into the food. Always use chemicals when the kitchen is wholly shut or in a break.
39. Stacking of items on top of each other and not storing at the appropriate place. Stacking can easily cause abrasions and bruising of things that can end up spoiling. Always store items adjacent to each other.
40. Storing veg and non-veg together to cause dripping loss from the non-veg food into the veg. Always note that the non-veg items are highly perishable and spoil quickly. When these stored along with the vegetables, they tend to pick the smell and the water from them to destroy soon.
There are many more intricate level of contaminations involved. Those mentioned are the most common ways that can occur at home-level as well as in any hotels/restaurants. If we try to follow the suggestions mentioned for all these pointers, we can at least achieve 65% of hygiene and prevent contaminations in our kitchen. Try to be cautious. By following, we can save a lot of money and manage the wastes.