Cross Contamination and the Surfaces that go Unnoticed
In October, I ran across a new research study published in the Journal of Food Protection in early-September. The article explored cross contamination in consumer kitchens during meal preparation. One of the authors was a previous SafeBites presenter, Dr. Ellen Shumaker, at North Carolina State University. Although the setting was consumer kitchens and not the commercial kitchen many of you deal with daily, the findings were very applicable to what we often see in the foodservice setting.
The study invited 371 consumers into consumer kitchens to prepare a menu consisting of a ready -to-eat vegetable salad and ground turkey patties. What consumers did not know was the ground turkey was inoculated with a non-pathogenic tracer organism, which allowed researchers to track cross contamination throughout the kitchen. When beginning the study, consumers believed they were simply trying new recipes, thus they were not aware of the food safety research being conducted. At the conclusion of the meal preparation, consumers were informed of the purpose of the study and the researchers sampled specific areas of the kitchen to determine areas in which cross contamination had occurred.
The areas the researchers tested to determine if cross contamination had occurred included the counter, kitchen utensils, areas used for cleaning (such as the sink, dishcloth/sponge, faucet handle, and soap dispenses), the refrigerator handle, spice containers, and the trash can lid. Of all the areas explored, spice containers had a statistically higher concentration of their tracer organism than almost all the other areas – with the exception of the trash can lid and cutting boards. As the authors noted in their study, few studies have reported that spice containers were a common form of cross contamination. Perhaps this is why the study caught my eye in the first place.
…it is those smaller items that are used frequently throughout the day that may go unnoticed at the end of the shift …that can cause just as much of a cross contamination issue as the work surfaces and cutting boards.
I thought this was an interesting study and really made me think of the common everyday items in our kitchens that could pose a risk for cross contamination. For years, food safety training has included the common items that we must wash and sanitize appropriately and frequently – the work surfaces, cutting boards, knives, etc. However, it is those smaller items that are used frequently throughout the day that may go unnoticed at the end of the shift when our staff go about their normal cleaning and sanitizing duties that can cause just as much of a cross contamination issue as the work surfaces and cutting boards. The spice containers, the stainless-steel film and foil dispensers, label dispensers, and even the Bluetooth speakers that our staff bring into the kitchen or dish areas during their shift could all pose a significant risk if not properly cleaned and sanitized.
Before we get into the rush of the holiday season, take the time to critically analyze your employees’ habits as they go throughout their day. What are those items that we may need to include in our training that staff may overlook when cleaning and sanitizing? Once you discover what they are, discuss these with your staff in training and/or pre-shift meetings. Add them to your Standard Operating Procedures and be sure those small items in your kitchen don’t become a forgotten and overlooked item that becomes a big problem when it comes to cross contamination in your kitchen.
Later this month, we will be releasing our fourth and final SafeBites Webinar for the year, “A Foodservice Operators’ Guide to the Food Code”, presented by food safety specialist, Sara Kingland, who is recognized as a standardized food inspector. If you have any topics you’d like her to address, please reach out and let me know and we will be sure she includes it in her talk. Likewise, if you have any food safety questions, I’m are just a quick email away and am happy to help with whatever you might be wondering about. Risk Nothing.
Foodborne Illness Myths & Facts
“It must have been something I ate.” That’s the typical statement when a person develops some relatively minor symptoms from food. Maybe not severe enough to go to the doctor so you choose to tough it out without medical care. Sudden onset of flu-like symptoms such as onset of stomach cramps, diarrhea, vomiting and fever could possibly mean you are the victim of a foodborne illness. The illness is sometimes referred to as “food poisoning”, but it’s often misdiagnosed.
Don’t Compromise: Clean and Sanitize
The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
Be Cool, Chill Out, Refrigerate Promptly!
The Cold Chain -- Keeping perishable foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from your food producers / manufacturers to your customers has to be one of our strongest links to safe food and high quality. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. Most all of our state food regulations require 41°F as a cold maximum, but colder is a “best practice” policy to maintain.
