Did you know that germs can hide on surfaces, even if surfaces appear clean? These hidden germs can transfer to other surfaces, or even worse, to food, where they can cause an outbreak. This is called cross-contamination, and can happen when contaminated hands, surfaces, or utensils, come into contact with food. If left uncontrolled, cross-contamination increases the chance of a food establishment causing an outbreak. In fact, according to the Centers for Disease Control and Prevention (CDC), cross-contamination is a major contributing factor to foodborne outbreaks in retail food establishments 1.
Here are several ways that food establishments can keep cross-contamination under control:
Practice Proper Personal Hygiene
Poor personal hygiene can facilitate pathogen spread in a food establishment, especially through hands. In fact, the most common contributing factor for foodborne illness outbreaks in a food establishment is contact with food by contaminated hands of a food handler1. Minimize risk by ensuring all employees are trained to wash hands frequently and thoroughly, especially when handling raw meat products and when switching between food handling tasks. Disposable gloves, when used properly, can help prevent hands from being contaminated. Make sure to emphasize the importance of staff cleanliness, hygiene, and proper work attire, especially hair and beard restraints. Finally, adopt policies and procedures, such as a sick leave policy, to prevent sick workers from reporting to work. Ill food handlers are a major risk factor for the spread of pathogens including norovirus, the number one cause of foodborne illness.
Store and Handle Food Safely
Safe storage and handling of food goes a long way in preventing cross-contamination in a food establishment. Higher risk foods, such as uncooked and raw meat and poultry items, should be stored in well-sealed containers to prevent any risk of cross-contamination by dripping. Ideally, these foods should be stored in a separate area away from fruits, vegetables, and any ready-to-eat food items. Additionally, raw foods should never be placed above ready to eat or cooked foods. When preparing food, be sure to separate raw and ready to eat utensils and food contact surfaces from one another. Never prepare a ready to eat food on a utensil or surface that was just used for preparing raw foods without first properly cleaning and sanitizing. If budget allows, consider color coded utensils, cutting boards, and other food contact surfaces to help minimize cross contamination between raw and ready to eat.
Implement Sanitation Best Practices
Dirty surfaces can be a source of pathogens in a food establishment. While you can prevent sick employees from reporting to work, it is much more difficult to prevent sick guests from entering your establishment. Sick guests can be a source of pathogens, such as norovirus. Adopting frequent cleaning, sanitizing, and disinfecting practices in an establishment is therefore crucial. First, ensure all staff are trained on sanitation chemicals, especially on how and when to use them. Second, make sure to adopt standard operating procedures (SOPs) that are easy to execute. For example, frequent disinfection of touchpoints (e.g., faucets, door handles, and toilets) in restrooms can reduce the risk of a norovirus outbreak in a food establishment2. Adopting a norovirus clean up plan for diarrhea and vomit will help reduce risk and is a requirement in many jurisdictions. If using a reusable towel with a bucket of sanitizer solution for wiping down tables, consider changing to a ready-to-use food contact sanitizer with disposable paper towels, or a disposable food contact surface sanitizing wipe. Reusable towels and cloths for wiping down tables can be a source of cross-contamination3. Finally, strive to create a culture of sanitation compliance, and ensure that sanitation procedures are being followed with staff being held accountable. Adopting sanitation chemicals with fast kill times will help to increase compliance.
BE PREPARED
Cross contamination puts many establishments at risk for spreading foodborne illness, but it does not have to happen in your establishment. Adhering to key sanitation and hygiene best practices can keep cross-contamination under control. Is your sanitation program up to speed? Contact your GOJO/PURELL representative to find out more.