Contamination Issues and CT Food Insurance

Risk management solutions are necessary for the survival of those in the beverage and food manufacturing industry, primarily because pathogens can be spread from food or unwashed hands to prep areas, equipment, utensils, or other food. Once contaminated foods are presented to an unsuspecting public, lawsuits and damaged reputations can put a business on the verge of bankruptcy.

 

Fortunately, CT food insurance offers much needed protection, but there are also rules and procedures that can be implemented to prevent this from ever happening. Using these four vitally important tips for preventing cross-contamination in every food manufacturing business or operation can save a company from terrible misfortune:

 

1. Implement a good personal hygiene program

In order to keep food handlers from contaminating food the business needs to have a good personal hygiene program in place. That program should include polices addressing critical hand practices like proper hand washing, hand care, and the use of correct gloves when handling food products.

 

Staff cleanliness and work attire should focus on personal hygiene, like bathing, wearing clean clothing, the proper use of hair restraints (hair-ties, hair nets), and the removal of unnecessary jewelry. Policies should be in place to make sure food handlers come to work in good health. These will address actions like reporting illnesses, covering wounds, and avoiding unsanitary habits.

 

2. Post signs to remind employees to wash their hands

Post signs in restrooms to remind employees not to return to work without washing their hands, and also to clean their hands after handling raw meat, seafood, and poultry. After employees have washed their hands, implore them to use a single-use paper towel or hand dryer. Using a paper towel to avoid contact with faucet and door handles also helps minimize the spread of any harmful viruses or bacteria.

 

3. Use of separate equipment and utensils

Different types and categories of food should be prepped and handled with a separate piece of equipment. For example, use one set of cutting boards, utensils, and containers for raw poultry, and use a different set for raw meat, and a third set for produce products.

 

4. Clean and sanitize all work surfaces

Clean and sanitize all work surfaces, equipment, and utensils after each task in order to get rid of pathogens that may contaminate food.

 

Doing these simple chores can prevent bacteria from spreading and maintain a higher standard of health and cleanliness. CT food insurance for food contamination will aid owners when a problem arises. Speak to an agent about any needs today.

photo credit: Chiot’s Run cc