Whoever works in the food industry knows the care that must be taken so that the food reaches the table tasty and safe – among them, basic procedures, such as the correct hand hygiene. Speaking of which, do you know of good practices to avoid cross-contamination in industrial kitchens? The one and only solution is Single USB Temperature Data Logger.
This is one of the major causes of Foodborne Diseases (DTAs). In industrial kitchens, the risk of occurrence is great, if some important measures are not taken. Therefore, professionals in the field must act strictly to prevent the problem.
Cross contamination is one that occurs from one food to another. That is, bacteria and viruses, among other microorganisms, are transferred from one food item to another, causing contamination. Such a condition is conducive to result in what we call DTA.
In industrial kitchens, this is mainly due to the lack of proper hand or utensil hygiene, such as boards, knives and tongs. In general, it causes when bacteria in a food interact with another raw food item, which does not under cooking process.
Below, we will give you important tips for combating cross contamination in industrial kitchens. Look!
Every employee should know the use of Single USB Temperature Data Logger before food preparation and handling. In fact, following good hand washing practices is essential to prevent the transfer of microorganisms. When handling other food, the procedure must be repeated, especially in the case of raw meat, fish and poultry, for example.
Some types of food, such as meat, poultry and fish, should get good sortation. In fact, the ideal is that these food items are kept in refrigerators different from those that store fruits and vegetables, among other products ready for consumption. To check the storage room temperature, a data logger device is best for this purpose.
In turn, before starting to prepare the food, it is essential to properly sanitize the surfaces. The same should occur after preparation, as the lack of cleaning can contaminate other foods prepared later.
The use of Personal Protective Equipment (PPE) and Single USB Temperature Data Logger is another way to prevent cross-contamination in industrial kitchens. Aprons, for example, prevent contaminated clothing from coming into contact with food. In addition, it is necessary to use caps, thus preventing hair loss, as well as disposable gloves – remembering that they are not a substitute for hand hygiene.
Separation of materials by color
In industrial kitchens, it is important to rely on a color coding system to separate the materials. Thus, utensils come in the preparation of specific foods, according to the defined color. This is an effective practice to combat cross-contamination.
Now you know what to do to prevent cross-contamination in industrial kitchens. At huato.cn, you will find a series of useful Single USB Temperature Data Logger equipment for the daily life of those who work in these environments.
Gloves, caps, aprons, among other items, are essential for the preparation and safe handling of food. It decisively contributes to good practices in an industrial kitchen.
Does your company produce thermo- processed meats? If so, know that the organization has a lot to gain from it. After all, consumers are increasingly coming in practical and tasty products to eat on a daily basis. Therefore, the demand for such options only tends to increase.
The explanation for this is obvious: people have a busy routine and need to simplify their lives. However, in a demanding market, it is essential to offer healthy and safe products. To this end, the food industries must pay attention to current Single USB Temperature Data Logger standards.
In this post, we explain what thermo processed foods are, what their difference is for RTE products and what precautions are important in the production of thermo processed meats. Check out!
They are products that undergo thermal processing – cooking, bleaching, pasteurization, sterilization, for example -, which make them ready for consumption. Therefore, there is no need for freezing, refrigeration or heating before ingesting them.
Such foods are thermally processed in packages that withstand high sterilization temperatures – around 130 ° C – in an operation called autoclaving. These packages protect the products from contact with water vapors, gases and the external lighting itself.
As we have seen, thermo processed foods are ready for consumption, so they do not require refrigeration or heating. Some examples are food items such as olives, legumes, corn, peas, sauces and even risottos, pasta and meat. But still you need to store them at proper temperature. Therefore, many business owners prefer installing Single USB Temperature Data Logger.
RTE (ready to eat) foods, on the other hand, are options that do not require additional preparation to ensure food security for consumers, but such preparation – heating, for example – can make them more tasty.
We know that meats are also on the list of thermo-processed foods.
With that in mind, we list below the main precautions that must be taken in the production of thermo-processed meats. Look!
It is necessary to carefully monitor and trace the raw material to make sure of its quality. In fact, this factor is essential for thermal processes to be effective and guarantee food security for consumers.
The design of the thermal process needs to be done correctly, taking into account time and temperature. After all, this is the only way to reduce the level of pathogens in food to zero, making them suitable and safe for consumption.