8 questions and answers about food hygiene
Any person who manipulates foods can contaminate them through your hands when you don't wash them properly and periodically during handling, after using the bathroom is after touching dirty surfaces. These types of contaminations are those that occur most frequently in the processing of food products.
It also affects the quality of food when handlers under-cook thereof, keep them for a long time at room temperature is expose them to contamination from dirty surfaces, as well as cross-contamination of ready-to-eat products from raw products, This difficulty is seen during the storage, processing and display of food, which occurs directly by contacting each other or indirectly.
The fact placing food on surfaces of bullion tables, trays or put them in contact with utensils that were not properly sanitized It is another way in which the manipulator can damage the quality of food products.
Cleaning activities in work areas or others in which dirty surfaces have to be touched, may constitute greater possibilities of food contamination when the handlers do not maintain good hygienic habits that include proper washing of their hands.
Another risk that can occur is the use of clothing by manipulators, because in the same dirt accumulates and then contaminates food, in addition to frequently falling into these, thus constituting foreign bodies that are very unpleasant to customers.
What is the correct way to wash your hands?
- Rinse hands and forearms under running water.
- Rub with detergent or soap, taking special care on the folds or wrinkles of the hands and nails.
- Rinse to remove all dirt and detergent.
- Repeat the previous steps until all dirt is removed from the hands and forearms.
- Dry your hands and forearms with drafts, clean towel or paper.
Why not wear bracelets, watches, rings or other clothing when handling food?
- Because they contaminate food when they come into contact with it, even more so if they are made of toxic material.
- They may accidentally stay in food.
How to prevent food from transmitting diseases?
- Place food only on surfaces that are clean and sanitary.
- Food contact equipment and utensils must be clean every time they are used.
- Ready-to-eat foods must be used within a period of no more than 2 hours, or will remain below 10 degrees or above 60 degrees, and will not contact raw foods.
- Protect food from flies, roaches, mice, or other vectors.
- Do not talk, cough, sneeze, or smoke over food.
Why is it necessary to keep work areas, refrigerators and other places where food exists clean?
- The cleaning conditions of these areas are the mirror of the quality of the food produced in it.
- It prevents food from becoming contaminated.
- Handlers feel more confident in their work when they know that their products have been prepared with the required care and protection.
What is a contaminated food?
- It is one that contains microbes or toxins, parasites, chemicals or other agents harmful to health.
Where are the microorganisms found?
- On dirty hands and nails.
- In the saliva.
- In the hair.
- In infected wounds.
- In poorly washed utensils.
- In flies, roaches and rodents.
- On poorly washed work surfaces.
- In rags that are used in kitchens and candy stores.
- In raw foods such as meats, eggs, vegetables, viands, etc.
- In foods with long times between processing and consumption.
How is food contaminated?
- When you cough, sneeze, or talk about or near them.
- When touched by hands that have not been properly washed.
- When they are touched by vectors.
- When they are placed on dirty or poorly washed surfaces.
- When handled by people who go to the bathroom, or touch other raw foods and do not wash their hands properly before touching them.
- When they are prepared with dirty utensils.
- When food is handled by a person with a communicable disease or infected wounds.
What are the foods that most often transmit disease?
- Those that contain milk, mayonnaise, eggs, meat, fish, creams and others with highly nutritious ingredients.
- Those that we maintain at temperatures between 10 and 60 degrees Celsius.
- Those that have a long time between production and consumption.
- Those who come into contact with raw food.
- Those handled on surfaces, with utensils or with dirty hands.