BACTERIA

I often wonder especially when eating out why are most food kitchens are enclosed in a manner where you cannot begin to perceive the truth behind what is covering it up. How sure are we on the cleaning methods happening whilst the food you so eagerly waiting for is being prepared. I remember not so long ago, walking into a sushi shop in a small little shopping centre for some sushi. Sushi is one of my all-time favourite foods. I gave one look at the chef’s apron and saw the dish swab being used; it was as dirty as can be. The sushi shop was extremely busy. Definitely popular for their sushi and perhaps the pricing. But cleanliness, in my opinion they did not score much on my board. Based on the number of customers in the shop though, I don’t think that it really mattered. It made me think on HACCP controls. There were obviously none in place either. Contamination through cross contamination was happening right in front of my eyes. The apron was visibly dirty and needed a pre-soak, disinfectant and a serious good wash to display the assurance of good hygiene being practised. The dish swab should have been replaced a long time ago. The surface needed a strong food safe cleaning and disinfectant chemicals.

V. cholerae are pathogenic to humans and cause a deadly disease cholera, which can be derived from the consumption of undercooked or raw marine life species.

Cleaning and Sanitising

Sanitation and cleanliness of food preparation spaces are among the most crucial ones. Cleaning is the first step to effective disinfection. Pouring a chemical onto a surface, wiping it around, and declaring that the surface has been cleaned, disinfected, and sanitized are not the only steps in the cleaning process. The entire cleaning procedure consists of three steps. Washing is first. The wash step’s purpose is to guarantee that the cleaning agent comes into touch with the surface filth, remove it, and keep it off the surface. The next action is to rinse. The cleaning agent must be completely removed before rinsing, which may also continue the cleaning process. The third phase, drying, eliminates water and volatile

Bacteria and other dangerous contaminants can be found in liquids, on surfaces, on tools, on hands, in food, and in surfaces. This implies that in order to lower the danger of potential contamination, it is imperative that all kitchens (or food producers) take all necessary safeguards. Bacteria and other contaminating agents are easily conveyed when handling and preparing food, between food handlers, equipment, food, and surfaces. When contaminants spread from one surface to another, food handlers need to take all reasonable precautions to prevent cross-contamination. Cleaning and sanitizing any surfaces, utensils, hands, and equipment that come into touch with food is the greatest approach to prevent cross-contamination and lower the likelihood that your meal will get someone sick.

Our antibacterial surface sanitiser is safe on all surfaces and carries the SABS food safety standards. Our surface sanitiser is perfect for use in cleaning kitchen surfaces, trash bins, toilets and has a neutral pH. It kills E. coli and 99.9% of other germs. Check out of Maxisan on our website KITCHEN – Chemicals|Cleaning Chemicals|Corpchem Chemicals (corpchemonline.co.za)

Useful tips to ensure clean and sanitary food-contact surface

One of the most crucial measures in preventing foodborne illness is cleaning and sanitizing surfaces that come into touch with food.

Here are some suggestions to safeguard your home or your establishment:

Stress the importance of following strict cleaning and sanitizing procedures to staff or family members.

Equipment that hasn’t been thoroughly cleaned and sterilized in between uses can allow pathogens to get onto food. Food and other debris are removed from surfaces by cleaning. Surface pathogens are reduced to safe levels by sanitizing.

Examine your cleaning and disinfecting supplies.
Stable, noncorrosive, and user-safe cleaners are required. Make sure to adhere to manufacturer’s guidelines.

Chemicals or heat can be used to sanitize utensils and equipment. +

Items should be soaked in water at least 171°F (77°C) before being heated to sterilize.

Washing of Hands is Essential at all times

Unsafe food containing harmful bacteria, viruses, parasites or chemical substances causes more than 200 diseases, ranging from diarrhoea to cancers. It also creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly and the sick. Good collaboration between governments, producers and consumers is needed to help ensure food safety and stronger food systems.

Hand hygiene (who.int)

Did you know that adequate hand washing can help avoid 1 in 3 cases of diarrheal disease and 1 in 5 cases of respiratory infections like the flu or the common cold? When handling food and other situations where you are likely to pick up and spread germs, cleaning your hands is extremely crucial. When it matters most, wash your hands to safeguard your family and yourself:

Did you know that adequate hand washing can help avoid 1 in 3 cases of diarrheal disease and 1 in 5 cases of respiratory infections like the flu or the common cold? When handling food and other situations where you are likely to pick up and spread germs, cleaning your hands is extremely crucial.

When it matters most, wash your hands to safeguard all those around you and yourself:

• Prior to, during, and after meal preparation
• Prior to eating
• After working with animals, pet treats, or pet food
• following a trip to the bathroom or a diaper change
• Once you’ve coughed, sneezed, or blown your nose into your hands
• After handling trash
• Before and after a cut or wound has been treated
• Both before and after providing for a sick person

It’s all about quality, not quantity