When it comes to making sure that the places where we live, work, and spend our time are safe, cleanliness has to be part of the equation. There are so many different ways for things and spaces to get contaminated and cause people problems – from germs being spread on touch points like door handles to allergens being introduced to food by the cutting utensil. The world is full of opportunities for cross contamination and we have to be vigilant with our cleaning practices to reduce the risk. Read on to learn more.
Vigilance Against Pests
Depending on the industry, vigilance against bugs and rodents will look different. In a kitchen, it may mean unpacking and washing all produce before it goes into any cooler (don’t store it in the fridge in the box it cam in). In manufacturing it may mean having plenty of traps and regularly changing them. Do what you need to make sure that these pests don’t have a vehicle into your building and that it is not a friendly environment for them if they do.
Separation Of Tools
When you have different sources of contamination, the best rule is to keep everything separate. For instance in a kitchen, don’t use the same cutting board or knife for raw meat as for veggies. In an industrial setting, don’t use the same measuring cup for ammonia and bleach. If you have different tools for different materials that would be problematic if crossed, make sure they stay truly separate.
Keeping Materials Separate
Likewise, keep those materials truly separate as well. Make sure that all of your containers have a secure lid so that there is never any concern of accidental cross contamination through dripping. In a kitchen, keep raw food separate from cooked foods and store then so that any dripping doesn’t result in cross contamination as well. Likewise, in industrial settings, keep potential chemical hazards separate.
Good Cleaning Procedures
Finally, the most important thing to practice and drill into all of your staff is good cleaning procedures. You need to make sure that the proper cleaners are being used in the proper way. You need to make sure that every single service is being cleaned, whether it is in a kitchen or an exam room. You should also make sure all of the tools are adequately cleaned as well (if they are out, assume they were used). And last but definitely not least, make sure you and your staff are washing your hands regularly, but especially after cleaning contaminated surfaces and tools
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