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Originally Posted On: https://mwaccommercialsanitation.ca/common-food-safety-violations-and-how-to-prevent-them/

Common Food Safety Violations and How to Prevent Them

Did you know that foodborne illnesses affect millions of people every year? Food safety is a big concern for any kitchen, whether at home or in a restaurant.

In this blog, the commercial cleaning experts from MWAC dive into the frequent food safety mistakes businesses make and offer practical tips on how you can avoid them.

• 1. Improper Food Storage

Improper food storage is one of the leading causes of foodborne illnesses. When food isn’t stored correctly, it can quickly become a breeding ground for harmful bacteria.

Let’s look at the main elements of proper food storage:

Temperature Control

Maintaining correct temperature controls is crucial in preventing foodborne illnesses. Bacteria thrive in the “danger zone,” which ranges from 40°F to 140°F. To ensure food safety, keep cold foods at or below 40°F and hot foods at or above 140°F.

Use a calibrated thermometer to regularly check the temperatures of refrigerators, freezers, and cooked foods. Also, never leave perishable food out for over two hours at room temperature or one hour if the temperature is above 90°F, as bacteria can multiply rapidly in these conditions.

FIFO Method

The First-in, First-out (FIFO) method is a simple yet effective strategy for managing food storage and ensuring that older products are used before newer ones.

To implement the FIFO method, organize your storage areas by placing newly purchased items behind older ones. Clearly label products with their purchase dates, and always use the oldest items first. This approach helps reduce waste and ensures stored food remains within its optimal freshness period, thus reducing the risk of contamination and foodborne illnesses.

• 2. Poor Personal Hygiene

Another common mistake that leads to food safety issues is poor personal hygiene.

Employees who handle food must maintain proper cleanliness and follow specific guidelines to prevent the spread of bacteria. This means thoroughly handwashing with soap and water for 20 seconds before handling food, after using the restroom, and after touching any other contaminants. Also, avoid touching your face or any open wounds while handling food.

Employees should also wear clean clothes and hair nets when working in a kitchen setting and always keep their work area clean. Any employee who is sick with an illness that can be transmitted through food shouldn’t handle or prepare food until they’ve fully recovered.

• 3. Cross-Contamination

Cross-contamination is when bacteria from one item gets transferred to another. This is often through contact with contaminated surfaces, utensils, or hands.

To prevent cross-contamination, always separate cutting boards and knives for raw meats and other foods. Wash and sanitize all surfaces and utensils that come into contact with raw meats before using them for other foods.

Additionally, employees should avoid touching their face or hair while preparing food and wash their hands if they do so accidentally.

• 4. Inadequate Cooking Temperatures

Cooking food to the proper temperature kills harmful bacteria and prevents foodborne illnesses. Each type of food has a minimum internal cooking temperature that must be reached to ensure safety.

For example, poultry should be cooked to an internal temperature of 165°F, ground beef to 160°F, and seafood to at least 145°F. Use a food thermometer to check the temperature of food accurately. It’s important to note that even if a dish appears fully cooked, it may not have reached the necessary internal temperature.

• 5. Improper Cleaning and Sanitizing

Proper cleaning and sanitizing of surfaces, equipment, and utensils is needed to prevent foodborne illnesses.

Cleaning vs. Sanitizing

Cleaning and sanitizing are two different processes. Cleaning involves removing visible dirt, food particles, and grease from surfaces using soap and water. Sanitizing, on the other hand, involves killing harmful bacteria that can’t be seen with the naked eye.

It’s important to first clean a surface before sanitizing it, as dirt and debris can reduce the effectiveness of sanitizers. Make sure to use approved cleaning and sanitizing products and follow their instructions for proper usage.

Effective Cleaning Schedules and Techniques

Developing an effective cleaning schedule and following proper cleaning techniques can help prevent the spread of bacteria in your food establishments.

Some general tips for effective cleaning include:

• Using hot water and soap to clean surfaces, equipment, and utensils
• Rinsing with clean water after washing
• Allowing items to air dry or using a clean towel to dry them thoroughly
• Cleaning up spills immediately to prevent cross-contamination
• Regularly replacing cloths used for cleaning and sanitizing

• 6. Pest Infestations

Pests such as rodents, insects, and birds can contaminate food and spread diseases. It’s important to have a pest management plan in place to prevent infestations.

Signs of Pest Infestation

Some signs that your establishment may have a pest infestation include:

• Visible droppings or nests
• Chewed or gnawed packaging and food items
• Grease marks along walls and floors

If you notice any of these signs, taking immediate action is important to prevent further spread of pests.

Prevention and Control Measures

Keeping your establishment clean and properly sealed can help prevent pest infestations. Some prevention and control measures include:

• Regularly inspect your food establishment for signs of pests and address any issues immediately.
• Seal any cracks or openings that could provide entry points for pests.
• Properly store away all food items in sealed containers to prevent pests from accessing them.
• Keep the premises clean by promptly sweeping, mopping, and removing trash.
• Implement proper waste management practices, such as storing garbage in well-sealed containers away from the building.

Partner With a Professional Commercial Cleaning Company to Ensure Food Safety

There’s a lot to keep in mind when it comes to maintaining a clean cooking and dining environment. The best way to ensure food safety in your establishment is to partner with a professional commercial cleaning company. MWAC offers specialized cleaning services for food establishments, following industry standards and regulations to keep your establishment clean and free from bacteria and pests.

Contact us today at (905) 846-7796 to learn more about our services and how we can help you maintain a safe and hygienic environment for you and your customers.