High contamination risks in the food preparation area

In everyday life we are accustomed to seeing a high proportion of the population wandering around as if they are surgically attached to a digital device, whether they are on their mobile or smart phone, e-mailing, playing a game, listening to music and so on, their attention is not focused entirely on other activities they may be participating in, for example, walking from A to B without hitting a lamppost.

Transfer this split attention in to a work environment and you can easily see how fundamental errors can be made which could have serious repercussions.

Imagine the implications of staff singing along to a song and inattentively placing washed vegetables back in to their original and possibly contaminated container or cross contamination caused by using the same knife for cooked and uncooked meat.

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There is also the food hygiene aspect, sorry if this makes you cringe but it has to for you to see why having digital devices in a food preparation area isn’t a wise choice.

A survey carried out in the U.S.A. found that 92% of smartphones that were being used in kitchen environments were contaminated with bacteria. 1 in 6 of these devices had faecal matter on them.

The survey also concluded that 65% of food borne illnesses were spread by contamination through personal hygiene lapses.

Do you really want to have that in your kitchen? Had you even considered that Fred picking up his mobile to text someone and then returning to slicing carrots without washing his hands was a problem that could spread illness inducing bacteria to work surfaces, food, utensils, colleagues and customers?

Food hygiene is an imperative part of a business’ success but a digital device isn’t so they arguably have no place in a food preparation or serving environment. If a device is touched, then hand washing is vital. Carelessness could cost a firm their reputation and send them out of business.

Food safety courses highlight other areas in which your mind may not have focused but carries potentially huge ramifications. It’s understandable when you’re busy not to see the risks to health and procedures that something as seemingly innocent as a mobile phone could bring, that’s why a food hygiene course is such a useful tool to your business.

Do your team members wash their hands after taking a delivery?

Do your catering staff wash their hands after putting the rubbish outside?

Is paperwork signed off by food contaminated hands?

Is an apron freshly washed and clean or the one worn yesterday?

If someone sneezes do they wash their hands immediately?

Does someone habitually bite their nails and then start serving food?

Is money taken by the same staff as those who prepare food?

Hand washing is vital.

Food safety training will show you issues and where you can improve.

A food safety course is more comfortable than an inspection from an officer sent by the local authority and the Food Standards Agency.