HIGH-RISK AREAS IN COMMERCIAL KITCHENS THAT ARE OFTEN OVERLOOKED BY OWNERS

Merry Christmas to everyone!

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.