The National Restaurant Association‘s figures show that one food-borne illness can cost an operation thousands of dollars and even result in a closure. But the most important aspect of food safety are the people who could be affected. The victims of a food-borne illness outbreak pay a high price for the experience through lost work, medical expenses, long-term diability and, even in some cases, death. Contamination is usually the underlying cause of unsafe food and it is key for you to know and recognize what those contaminants are.
Contaminants are divided into three categories:
- Biological
- Chemimcal
- Physical
First let’s look at biological contaminants. Pathogens are the greatest source of danger in food safety. They are illness-causing micro-organisms that can be found on types of foods we would normally consider safe, as in lettuce, mushrooms, or seafood. Viruses, bacteria, parasites and fungi are all included in this list of pathogens. These are the most common cause of food-borne illness.
Chemical contaminants are everyday items we use in cleaning and sanitizing our food prep and storage areas. They can become harmful is they are not used properly in and around areas food service areas. Cleaners and sanitizers are some of the culprits that can be handled improperly in their use and storage that lead to potential risks. Knowing how to use them properly and following the manufacturer’s recommended guidelines is vastly important.
Random items that can show up in the food environment, such as glass, pieces of gloves or even bandages have the potential to appear in prepared foods in unpleasant and unexpected ways. These are some of the physical contaminants that are possible. Knowing how to prevent this from happening in your kitchen is vital. The key to that is the proper training in food safety procedures with your food handlers.
If you or your staff is not properly trained, you could be risking a costly mistake that can set your store up for disaster. According to the NRA‘s food safety guideline, ServSafe, the five most common errors in food preparation are:
- purchasing food from unsafe sources
- failing to cook food properly
- holding food at incorrect temperatures
- using contaminated equipment
- practicing poor hygiene
Working with reputable, educated vendors and food suppliers that have the proper training can also help you determine the best practices for your deli. This is a small snapshot of the many components of the ServSafe certification program. It is just another example of the importance of choosing the distributor partner most qualified to assist you in all aspects of your location. Is your current representation ServSafe certified? I am. Call me today for a free, in-store consultation.
