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Be sure to read the label directions carefully, as there may be a separate procedure for using the product as a cleaner or as a disinfectant. Disinfection usually requires the product to remain on the surface for a certain period of time e. Use disinfecting wipes on electronic items that are touched often, such as phones and computers. Pay close attention to the directions for using disinfecting wipes.
It may be necessary to use more than one wipe to keep the surface wet for the stated length of contact time. Make sure that the electronics can withstand the use of liquids for cleaning and disinfecting. Pay close attention to hazard warnings and directions on product labels.
Cleaning products and disinfectants often call for the use of gloves or eye protection. For example, gloves should always be worn to protect your hands when working with bleach solutions. Do not mix cleaners and disinfectants unless the labels indicate it is safe to do so. Combining certain products such as chlorine bleach and ammonia cleaners can result in serious injury or death.
Ensure that custodial staff, teachers, and others who use cleaners and disinfectants read and understand all instruction labels and understand safe and appropriate use. This might require that instructional materials and training be provided in other languages. Place no-touch waste baskets where they are easy to use. Throw disposable items used to clean surfaces and items in the trash immediately after use.
Avoid touching used tissues and other waste when emptying waste baskets. Wash your hands with soap and water after emptying waste baskets and touching used tissues and similar waste. To receive weekly email updates about Seasonal Flu, enter your email address:.
Skip directly to site content Skip directly to page options Skip directly to A-Z link. Influenza Flu. Another way to reduce bacteria in food production is to ensure that food products are cooked to the correct temperature. Different foods require different temperatures to kill unwanted bacteria and make them safe for consumption.
Employee education is critical in this case, as controlling various cooking equipment must be a precise practice.
All food processing equipment is extremely susceptible to contamination, especially those units that come into contact with raw materials. Any equipment with textured surfaces, cracks, or crevices is especially at risk of harboring harmful bacteria and other pathogens.
Preventative measures include thoroughly sanitizing every piece of equipment using all approved chemicals and cleaners at your disposal, as well as strict employee hygiene practices. Hand wash stations should be available through the facility, fully stocked at all times with the necessary sanitizers, soaps, and paper towels. Pathogens can attach themselves to evaporation plates, which help circulate cold air throughout the room, as well as other surfaces, leading to product contamination.
Standing water, dirt, and grime are also issues with these systems, as they automatically defrost to avoid ice build-up.
Because of this, all components of your refrigeration and freezing units must be thoroughly sanitized on a regular basis. Air filters should also be checked regularly and replaced as soon as it is necessary. This not only helps to eliminate pathogens, but helps maintain product freshness and quality as well. While suppliers, like farmers, take measures to decontaminate their goods before shipping, they may not be as thorough as is necessary, and their products may pick up bacteria and other pathogens while in transit.
Knowing this, facility managers must regularly communicate with all of their suppliers to discuss their safety and sanitation measures in order to coordinate efforts to eliminate contamination. If safety protocols are not followed properly, then it is important to reevaluate your supplier relationships to ensure that everyone is on the same page with regard to food safety. Like heating and cooling systems, air handling systems have evaporation plates that help adjust the room temperature by controlling humidity.
Therefore, bacteria, dirt, grime, and standing water are all issues for the evaporation plates. Condensation is another major concern with these systems because of water buildup.
To avoid this issue, maintenance professionals should be making every effort to ensure that everything is in excellent condition after cleaning the system. This can include the use of camera scopes to view hard-to-reach places, as well as various tests to ensure that no bacteria are present. There is no denying that the biggest problem for bacteria in food production is standing water.
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