Common Culprits of Food Contamination

Food Safety Introduction

Here are some common culprits that lead to poor food safety. These common culprits of food contamination can be prevented through observing good food safety practices. 

• Time and temperature abuse
• Inappropriate work attire
• Poor personal safety and hygiene
• Cross-contamination

1. Time and temperature abuse

Caused by:

• Improper cooking, holding, cooling or reheating of food.
• Exposure and use of food held at TDZ for more than 4 hours.

2. Proper work attire

• Uniforms: Keep your clean uniform at work to prevent carrying contaminants into the kitchen when travelling.
• Aprons: Use a different apron when working in different stations to prevent cross contamination.
• Gloves: Disposable gloves should be used when handling raw and cooked food.
• Shoes: Non-slip, full covered shoes that protect you from burns, spills and splatters.

3. Good hygiene practices

• Don’t go to work if you’re sick.
• Don’t sneeze into your food.
• Don’t rub your face/nose on your uniform.
• Wash your hands after touching raw food.
• Use the correct tools for different types of food.
• Do not scratch any part of your body while cooking.
• Keep your work surfaces clean with an anti-bacterial sanitiser when necessary.

Personal safety tips
Use these tips to further ensure safety in your workplace, not just in your food:

• Observe proper decorum to prevent accidents from slips or falls, burns, cuts, machine injuries, etc.
• Always wear covered or industrial safety shoes at all times.
• Don’t run/play in the food preparation and cooking zones.
• Don’t leave food cooking on the stove unattended.
• Turn off and unplug gas when not in use.
• Use correct utensils and equipment at all times.
• Always place a fire extinguisher and first aid kit within reach.
• Replenish and check first aid kit regularly.
• Do not place sharp or hot objects in hidden corners.

You can also check out more kitchen safety tips.

4.  Cross-contamination

What are some of the common causes of cross contamination?

• Raw meat, fish and poultry not separated from cooked and ready-to-eat food.
• Lack of separate equipment/utensils assigned to the preparation of each type of food product.
• Use of unclean and unsanitised food contact surfaces, utensils and equipment.
• Lack of separate towels assigned for specific work areas and tasks.