Sanitation and Safety: Part 3

Foods are the second carrier of bacteria from outside. All foods and their containers entering the kitchen can bring bacteria with them. Yet too often the task of handling in-coming foods is given little attention, and many bacteria enter and multiply before any one is aware of the danger.

You cannot keep all bacteria out, but there are several ways to keep their numbers down. Store all foods properly and quickly. Bc sure frozen foods are received frozen from refrigerated vehicles and shows no signs of thawing. Carefully inspect all foods you receive to be sure they are not spoiled or contaminated. Look on the products for stamps of inspection and wholesomeness. Get all products from reputable suppliers. Examine canned products for dents, swelling, unlabeled cans, and dirty or rusted cans.

If you have any doubt about the quality, freshness, or safety of any item, don't use it. Don't taste it either. Pests as carriers

Roaches, rodents, and flies are the third common source of bacteria from outside. They are all notorious carriers and must be controlled and exterminated regularly. This is a job for professionals. Pesticides are poisons and are not to be handled by food handlers. These poisons could find their way into the food.

There are things you can do to help prevent pests. Cover all refuse containers. Keep all paper containers in which foods are received out of the kitchen. Cover all foods whenever production allows, and always cover them in storage. Keep your work area clean and free from any-thing that would attract pests.

The ways bacteria get into kitchens are beyond imagining. No one simple rule will keep them out, it takes constant awareness in key areas. Think clean; work clean, and clean!

STOPPING BACTERIAL SPREAD

Bacteria do not move but are moved from one food to another. The transfer of bacteria in this way is called cross-contamination. It is most often the food handler— you—who transmits bacteria from one food to another via the dirty knife, towel, counter, sink, dish, cutting board, or your own two hands. It is particularly dangerous because you are probably unaware of it.

To a great degree you can control this transfer of bacteria; it is one of the most important things you can do to maintain a sanitary kitchen. The first thing is to become aware of how it happens. Product to product

All foods carry bacteria, just as all people do. But some are more likely than others to bring bacteria into the kitchen and to transmit them to other foods are. Raw poultry, fish, meats, and eggs are the most likely carriers. Along with milk products they are also the most susceptible to contamination from other foods as well as to bacteria brought in by people. Any food product can pass along bacteria to these more susceptible foods, or to any other food, via work surfaces, utensils, and hands.

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