Write An Essay On Cross Contamination

There are many positive reasons for keeping equipment clean, hygienic and ready for next use and some of which are as follows,

In terms of food hygiene, personal hygiene must be observed through effective hand washing, tying hair back, not wearing jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods. All guidelines must also be followed when cooking food thoroughly, ensuring that food is defrosted correctly, washing hands before serving and eating food.

Cleaning removes organic matter, and most micro-organisms it does not destroy all micro-organisms, this method also can be used prior to the sterilisation or disinfection of equipment Cleaning is a low grade form of decontamination, when a piece of equipment has not been in contact with a patient or a patient who has healthy unbroken skin. Cleaning is accomplished by using hot water with a detergent using a disposal cloth. I use this process as a social clean prior to the three-step wipe method for the flexible endoscopes we use in the department. When I have finished with the cloth it is disposed of in the yellow clinical waste along with the gloves. When cleaning equipment I ensure they are dried properly to prevent contamination.

|Control is required to ensure that the risks of any infection, as a result of bad handling of food, are minimised. | | | |

Contamination may happen at any stage of food production, from seed and soil to packaging and cooking. Meat may be contaminated by inadequate storage or poor hygiene. Cross contamination can happen through raw meat. Pathogens can still be present in food due to food that is insufficiently warm. Food should only be reheated once, and drinking water could also be contaminated, although there are hygiene controls to prevent

To prevent cross contamination from one food to another. This is done by always cleaning the counter tops, cutting board, knives, and other utensils, before introducing another food to the surface or instrument. For example, never chop up your vegetables on the same cutting board you used for the raw chicken, unless you have thoroughly cleaned the cutting board.

Refrigerators have a specific way that it should be stored as it stops the chances of cross contamination so the order is; on the bottom fridge all the fish and raw poultry meats are stored this is to make sure that blood doesn’t drip from the meat onto the

are a crucial procedure maintained by the staff very frequently at food establishments. Using the appropriate intermediate disinfectant is essential when wanting to eliminate visible filth off countertop, utensil, and etc. Since the staff of Pitman Hall keep a logbook on when to clean what area, this helps control the growth of pathogenic organism within the kitchen environment. The racks located in the dry storage and behind the grill are cleaned four times a year, the cleaning of these area should increase to a minimum of six times of year. This food premises did comply with O. Reg. 562, s.72 by having a three compartment sink that is made up of corrosion-resistant material for the use of cleaning and sanitizing utensils using the disinfectant called Sani Quad. Since the staff are handling chemicals all day, the employees of Pitman Hall are expected to receive appropriate WHMIS training every year and understand all the WHMIS

There are many areas things can go wrong in the process of raising, slaughtering, and packaging the beef for human consumption. Especially so in slaughterhouses and processing plants, as there are many potential contamination hazards, and most depend on human attention to catch and correct. The cattle may arrive at the slaughterhouse with feces on their hides, which present the first risk of contamination as it can be very difficult to remove the hides from the animal without transferring any of the pathogen bearing feces to the carcass. The second high-risk area in the slaughterhouse is the gutting station, where at some locations, workers are expected to keep up an extremely fast pace, as many as sixty cattle per hour, which does not provide adequate time to prevent accidents. A ruptured gut sac can leave a carcass intended for human consumption covered in fecal matter or stomach acids all potentially containing the potentially deadly foodborne bacteria (Schlosser 203). At these slaughterhouses, steps are taken to clean and disinfect the carcasses, but E. coli is hard to kill. It is encouraged by the Agricultural Department to begin testing at these locations for E. coli, but most choose not to, as they stand to suffer significant monetary damage if they discover any E. coli present in their products (Moss 3). Most slaughterhouses will not sell their products to processing plants that plan to pre-screen the meat before combining and

Food hygiene is very important to prevent cross contamination. If strict guidelines are not adhered to in the handling of food serious illness can be caused.

If we were to lay the topic “effects of globalization” on the table, what assumptions might arise? Well, one might point out whether globalization can be considered as a positive thing or negative thing towards different cultures. The article “Case for contamination” gives insight on the author’s views and arguments towards globalization and how that intertwined with the people in Ghana.

Every year, at least 40 million people get sick from eating meat that has been improperly handled. One way to lower the risk of becoming ill, is by properly thawing meat before it is cooked. This science fair project used four methods of thawing meat to test which method would limit the likelihood of bacteria growth the most. Using three types of meat: beef, pork and chicken, each meat was thawed in the refrigerator, at room temperature, in water at room temperature, and using a microwave. After each method of thawing, the meat was tested for the presence of bacteria. The testing involved swiping the meat with a sterilized swab then wiping the swab onto an agar Petri dish, a gelatin substance used to grow bacteria. The agar Petri dishes were

preparation, and storage of food in ways that prevent illness. This includes a set of laws that should be followed to stay away from potentially severe health hazards. Food can transmit disease from individual to individual, and also serves as a growth medium for bacteria that can cause food poisoning (Roberts, 2001). Debates on genetic food safety include such issues as the impact of genetically modified foods on the health of further generations and genetic pollution of the

Wash fruits and vegetables well before cutting them or placing them into your child's lunch bag.

This is caused by food-borne pathogens such as bacteria, viruses and parasites that can seriously harm or even kill you. Forty cents of every U.S dollar spent on food is for restaurant or prepared foods, which allows for more possibility of consuming cheap foods prepared by inexperienced handlers, posing a greater risk of improper cooking and/or cross contamination of foods. When preparing meals at home you can better control the temperatures when cooking meats, keep hands and countertops clean and properly wash your raw produce.