The food industry has very strict hygiene requirements to avoid cross contamination and ensure the safety of all processes.
In this article, we will look at the basic sanitation requirements needed in these spaces and how to maintain cutting board hygiene.
Cutting boards (Material and Color)
Most cutting boards in the food industry are made of polypropylene because they are easier to maintain hygienically than wooden boards.
Being made of polypropylene, we also have models in different colors and they can be specially coded to avoid cross contamination. It is best to use a plate color that is opposite to that of the food you are going to work with.
Deterioration
Many microorganisms remain in the cuts in the board, so if you see a large number of cuts in the board, it is important to replace it with a new one. facility
Cross contamination and allergens.
Cross contamination is the greatest risk to food safety, the use of disposable gloves is recommended for food handling as proper disinfection and cleaning are essential.
If we disinfect the room we can eliminate microorganisms and pathogens that can cause food poisoning. By cleaning frequently, we can also reduce the amount of contaminating residue and allow disinfectants to work properly.
Lack of allergen control can have fatal consequences for the end consumer, so color coding is recommended in addition to disinfection and cleaning to avoid mixing allergens,
Pest control
Suitable disinfectants can be used to prevent the appearance of insects or rodents; if an infestation occurs, you should go to a professional company.
Cleaning and disinfecting the environment can prevent workplace accidents such as falls caused by spills and improve employee well-being.
Special products are also required, updating protocols to comply with current regulations and continually training the personnel responsible for cleaning.
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