In the food industry, dangerous bacteria can lurk on surfaces that appear clean to the naked eye. That\u2019s why Food Safety Legislation sets rigorous standards for ensuring a healthy, safe food preparation environment in industrial kitchens.<\/p>\n
In our series of discussions with Richard Mallett, Managing Director of the European division of HACCP International, we\u2019re exploring the dangers that could be hiding in plain sight: after all, just because your kitchen looks clean, doesn\u2019t mean it is clean.<\/p>\n
If you set an average cutting board under a microscope, you\u2019d see the hundreds \u2013 perhaps thousands \u2013 of small nicks and cuts caused by everyday use. In each of those crevices can lay food residues, a potential breeding ground for harmful bacteria. The same holds true for countertops and surfaces. Although they may appear to be clean, the potential threat to the health of the consumer from eating food that has contacted those surfaces is all too real.<\/p>\n
That\u2019s why surface cleaning isn\u2019t enough. That shining countertop or cutting board could be home to the harmful Listeria or Campylobacter bacteria. A simple wipe with a cloth is not enough to get rid of these dangers. And since as few as 10 to 100 bacterial cells can cause illness, the danger is clear and ever-present.<\/p>\n
It\u2019s impractical to think that industrial kitchens will spend the time or money taking swabs to perform extensive bacterial testing on a regular basis \u2013 even if that\u2019s the most effective way to measure for the potential presence of harmful microbes. So what\u2019s the solution? Prevention, first and foremost.<\/p>\n
Richard Mallett recommends that every cleaning session start with properly trained, thoroughly prepared staff. Food safety standards are well known and well publicised, and should never be taken lightly. Thorough cleaning \u2013and complete disinfection \u2013 is the only way to prevent food-borne illnesses from taking root, and endangering the lives of your patrons.<\/p>\n
In addition to a well-trained staff, the use of effective and approved cleaning products is also a must. Even when times are tough, there should be no cost-cutting efforts made when it comes to disinfection. Proper materials \u2013 including industry-approved wipes and disinfectants \u2013 should always be on the budget.<\/p>\n
Industrial kitchens provide the perfect breeding ground for bacteria. Moisture, warmth and food particles come together to present a true health hazard.<\/p>\n
A truly clean kitchen is more than just shiny surfaces and smooth countertops. It\u2019s clean to the microscopic level. Kitchen managers must be aware of \u2013 and complaint with \u2013 the standards and guidelines for a healthy kitchen. Otherwise, customers can be at risk.<\/p>\n","protected":false},"excerpt":{"rendered":"
In the food industry, dangerous bacteria can lurk on surfaces that appear clean to the naked eye. That\u2019s why Food Safety Legislation sets rigorous standards for ensuring a healthy, safe food preparation environment in industrial kitchens. In our series of discussions with Richard Mallett, Managing Director of the European division of HACCP International, we\u2019re exploring […]<\/p>\n","protected":false},"author":3,"featured_media":1387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[66],"tags":[],"segments":[],"class_list":["post-1462","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\n