Contamination-Control… A Never Ending Task

Employees should wear hair protection wherever there is exposed hair on the head or face. In addition, long sleeves should be required to minimize the chances of hair falling from the workers’ arms.

EMPLOYEE SNEEZING AND COUGHING

Employees sneezing or coughing can spread the bacteria staphylococcus onto the food and to other workers. Employees should be instructed as to the appropriate way they can minimize these actions by turning away from the food and other employees, and covering their mouth and face, then washing their hands after this occurs.

Even scratching by a worker can lead to contamination, since the itchy area may be an infected sore, which may harbor the staph bacteria. Hand washing must be stressed after any scratching or incidental contact with the body.

Since most of the situations mentioned in this report have to do with employee actions, it is imperative that proper training regarding food safety, personal hygiene and sanitation be provided for all kitchen staff and managers.

Although the most important procedures any food preparer include the adherence to all the rules regarding food cooking times, temperature requirements and holding temperatures, an equally important factor in food prep remains sanitation and and washing. This alone can prevent many contamination kitchens today. Workers should always remember that the prevention of food contamination in the kitchen is a never-ending task.

Daniel M. Zaura is a senior consultant with ASI Food Safety Consultants (St. Louis, Mo). He is a certified auditor in the FPA-SAFE program and is a certified instructor and exam proctor with the National Restaurant Association Education Foundation (ServSafe). Reach him at 800-477-0778. ext. 113.