Which Dangerous Germs Could Be Breeding in Your Food Preparation Area? 

We may have developed vaccines to counter small pox and other such diseases. We may have developed great techniques to store food in a germless environment in large laboratories. However, when it comes to food preparation in our day to day lives, are we really safe?

Just the other day David went to his favourite grill for a late lunch. While sitting at the bar he could see directly into the kitchen area, what he witnessed sickened him. The main chef had long shoulder length hair that was waving it over the grill, not only was there no hairnet he did not even have his hair pulled back. To the right of the cook was a girl preparing salads who obviously had a cold because her nose was running so she quickly wiped it on the back of her hand and went right back to chopping tomatoes.

Needless to say, David never went to that place again!

Unfortunately, this situation is repeated all too often in restaurants throughout the country. What most people are oblivious to is the millions of germs that live in these places. Simple cleaning practices kill most germs however grimy surfaces, unwashed hands and fingers are prime breeding areas. Not all germs are harmful but unfortunately those that are dangerous far outnumber those that are safe.

Studies have revealed that a toilet seat has fewer germs than most kitchens. If this tells us nothing else, it should alert us to the fact that proper cleanliness should be a top priority for restaurants and other food service areas.

Here are some common varieties of germs which may inhabit the kitchen and food preparation areas of commercial restaurants:

Staphylococcus aureus: More commonly known as Staph, it is present in the nose and on the skin. On the skin it causes relatively small lesions but when it’s found in food it can lead to serious illness!

Salmonella: This bacterium loves non-vegetarians! Commonly found in meat and chicken products, Salmonella can cause food poisoning.

Clostridium Botulinium: Causes a disease called Botulism which can be fatal if left unattended. This bacterium inhabits canned foods, meats and vegetables.

This is by no means a complete list of the common bacteria found in food that can cause serious complications. These are simply a sample; there are many more things like fungi, protozoa and viruses that find their way into kitchens and restaurants across the nation.

Is there any way to avoid these germs? How can you make your kitchen a disease free zone?

Here is a list of actions you can take to keep your kitchen germ free:

- Replace your dishrags with paper towels. Use cleaning tools that are the disposable type and if you must use a cloth rag for cleaning make sure to wash it in hot water and soap.

- Buy a supply of rubber gloves for use while handling food, especially meat.

- Use cutting boards and replace them frequently. Cutting boards are a favourite play grounds for germs. Replace the boards once you see too many scratches on them and use different cutting boards for different foods. For example use one cutting board for meat and another for vegetables.

These are some simple yet powerful ways to rid your kitchen of harmful germs and keep your customers healthy.

If you are ready to get down to the nitty gritty there are professionals out there to assist you. They will watch the food safety procedures in place in your kitchen and give you a grade based on national standard guidelines of hygiene. From handling food to cleanliness of food and preparation areas, they handle them all and even assist in training your staff.

3 Responses to “Which Dangerous Germs Could Be Breeding in Your Food Preparation Area? ”

  1. 1 Amanda

    Oh gross! Is that really true about toilet seats?! That is so disgusting. I have seen all those things that David witnessed in public kitchens. Ususally not all at the same place or time- but that kind of thing does happen, and it happens all the time!

  2. 2 Daniel Agnellosi

    Talking about cutting boards.
    I often buy a plastic set of 4. Yellow is for chicken, Red is for meat, Green is for vegetables and blue for Fish and seafood.
    A great idea I think and very cheap to buy. I just throw them away after a while and buy a new set.

  3. 3 sentimancho

    My spouse and I absolutely love your blog and find a lot of your post’s to be exactly what I’m looking for. Would you offer guest writers to write content for yourself? I wouldn’t mind composing a post or elaborating on most of the subjects you write related to here. Again, awesome weblog!

Leave a Reply