Topic 3: Common Culprits of Food Contamination

Module 4: 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.