Contamination-Control… A Never Ending Task

PESTICIDES

Because of the many restrictions placed on pesticides and pesticide usage, it is recommended that food processors and restaurants employ a professional pest control company, rather than handle this task themselves. Letting an outside service handle the pesticides will ensure that they will be stored correctly (preferably not within the food facility).

One of the worst mistakes a facility’s personnel can make is purchasing off-the-shelf bug spray and spraying the kitchen whenever a cockroach or spider is spotted. Chances are that by doing so the well-intentioned workers have contaminated their utensils and food prep surfaces, and most likely, they haven’t gotten rid of the pests.

If pest control must be handled in-house, it is imperative that the manufacturers’ label directions be followed and that the pesticides are never used in the presence of food, food-contact surfaces or utensils. These pesticides must be kept away from other chemicals, and physically away from food or food storage, ideally in a locked cabinet.

Another possible source of contamination for the food supply is the use of bait in covered bait boxes inside the facility. While legal, this practice is strongly discouraged because the pests could move the bait to a food area, since the bait usually does not take effect immediately.

MEDICATIONS

As part of your kitchen’s GMP program, there should be rules in place that prohibit the storage of personal medication at the food prep area. There should be a designated area away, but in close proximity to, the employee work area, especially for employees requiring quick access. The use of inhalers, nasal sprays and other aerosols can become a contaminant if used over a food prep area. Pills and liquids can also accidentally fall into the food when consumed at a workstation.

Employees need to be “up front” about their need for medications, and you, as the manager, should provide them a secure and easily accessible storage place that is not in an area where food is stored or prepared.

EMPLOYEES’ PERSONAL ITEMS

Your kitchen’s GMPs should also include rules regarding employees’ personal items, as well as the wearing of jewelry. Uniforms worn during food production should not have top pockets, since any items stored in the pockets can fall out and into or onto food.

Loose or dangling employee jewelry should not be allowed because of safety reasons, in addition to the fact that it can fall into the food product. Further, rings with stones cannot be cleaned thoroughly enough to eliminate microorganisms that may be present. Usually, the only pieces of jewelry allowed are plain wedding bands and medical alert bracelets, both of which are normally smooth and easily cleanable. The facility’s management should provide a secure area where employees can store these items.

TOOLS, NUTS, BOLTS AND REPAIR PARTS

Every so often, food industry equipment requires repair or needs to be replaced or upgraded. When repairs are made, there needs to be a “maintenance for food safety” program in place, which includes a parts and tools reconciliation program. This will help minimize the problem of that extra or missing bolt ending up in a consumer’s salad or soup.

Your maintenance department should document the repair, indicate that all parts are accounted for, and you, as manager, must verify this and sign off on it. If your company is a food processor for other food companies, most of them require that such a program be in place and consider this as a major requirement for approval.

HAIR

There are still many food prep companies and restaurants where employees do not wear proper hair covering. While hair in food generally does not cause a foodborne illness, the implications of a consumer finding a hair in his or her entree can be devastating. The customer will lose his or her appetite, will have negative feelings about the eating establishment, and will likely tell friends and acquaintances of the bad experiences.