It’s Christmas season, and most restaurant and cafeteria owners are busy
supporting customers who are celebrating Christmas parties and gatherings.
During these busy periods, many food handlers may unintentionally overlook
certain kitchen practices. These oversights can lead to food contamination and,
ultimately, food poisoning incidents.
Blocked Drainage System
Restaurants should be
equipped with a grease trap. A grease trap is designed to capture cooking oil
and food residues from used plates and utensils before they enter the drainage
system. If a grease trap is not installed, is full, or is not properly maintained,
the drainage pipes may become blocked. This can cause sinks to clog, produce
foul odours, and attract pests.
Improper Cold Storage
During peak hours, food
handlers may squeeze large quantities of food into refrigerators due to a
“put-it-in-the-fridge-first” mindset. When refrigerators are overpacked, proper
air circulation is restricted. This can result in some foods becoming freezer-burned
while others are not adequately cooled.
In addition, storing
high-risk, medium-risk, and low-risk foods together can lead to
cross-contamination. If the refrigerator malfunctions, all stored food may
spoil, causing significant food safety and financial losses.
Food Preparation Area
Food should be prepared
promptly in the food preparation area. It should not be kept for more than two
hours when the temperature is within the danger zone of 5°C to 60°C, especially
for high-risk foods.
Sometimes, food
handlers intend to keep food “for a while” but unintentionally forget about it.
When food is left at room temperature for extended periods, bacteria can
multiply rapidly and produce toxins, which may result in serious or even fatal
food poisoning.
Sanitation Tools
Storage Area
When brooms, brushes,
detergents, and other sanitation tools are not stored properly—often due to
time constraints during busy operations—they can become sources of
contamination. Dirt on brooms and brushes, as well as chemical residues from
detergents, may contaminate equipment, utensils, or food if these items are
placed too close to food preparation or storage areas.
Improper Waste
Management
Waste tends to
accumulate rapidly during rush hours. When food handlers are too busy to
dispose of waste promptly, it can easily attract rats, flies, and other pests.
If large waste bins
outside the food premises are not properly covered, they may also attract dogs
and lizards. The smell of waste is the main factor that attracts pests. Pests
can carry bacteria, viruses, and dirt, which may contaminate food and food-contact
surfaces.
Cross-Contamination
Between Raw and Ready-to-Eat Food
Food premises should
have a clear and well-defined food processing flow. Raw food handling areas
must be separated from food preparation and cooked or ready-to-eat food areas,
as raw foods generally contain higher levels of bacteria.
When raw food, food
preparation, and cooked food are handled in the same area or using the same
utensils, cross-contamination can occur, increasing the risk of food poisoning
cases.
Conclusion
Food business owners
should be aware of all working areas that may easily cause food contamination.
Through close monitoring of workflow and daily operations, managers can reduce
food safety risks and prevent food spoilage, especially during busy periods.
