HR Issues

December 02, 2011

Written by: Maggie Moulatsiotis

The transfer of harmful microorganisms from one surface or substance to another is harmful to customers and your business. Cross-contamination can be avoided when the proper pre-cautionary steps are taken. As the busy holiday season quickly approaches, review with your staff to assure the safety of your customers and the reputation of your kitchen.

Separate Stored Foods

   Divide raw foods from ready-to-eat foods and store separately in a refrigerated area.
   Seal up containers that contain raw meat
   Place raw foods on lower shelves to prevent accidental drips or spills from contaminating other products.
   Designate separate preparation surfaces
   Clean all surfaces before food preparation
   Assign separate clean cutting board for each type of food, such as veggies, raw meat or seafood.

Focus on Personal Hygiene

   Wash hands before touching food, even if using a utensil or gloves.
   Wash hands between preparing separate types of food.
   Wash hands after handling raw foods.
   Secure clothing, hair and all other personal items away from food preparation areas.
   Recognize limitation when ill, coughing, sneezing and wiping runny noses transfer germs by air and touch.


Sanitize for Safety

   Create a sanitizing solution for supplies, equipment, utensils and surfaces with one capful of unscented bleach per one gallon of water.
   Clean all supplies, utensils, equipment and surfaces between food preparation tasks with hot soapy water.
   Do not use one dish or utensil for raw and cooked food.


Find out which food has been linked to 90% of food borne illnesses in the U.K.


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