Cross contamination in your home kitchen - Kitchen Cloths, dishcloths, sponges and washing up brushes…

How clean is your kitchen really? Do use the same cleaning cloth day in and day out? How often do you change the dishtowels, replace the sponges and clean the washing up brushes in your kitchen at home?

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  The answers are probably – fairly to question one, yes to question two and when they are visibly dirty is probably the answer to question three. Well it’s time to take another look. Damp cloths, dishcloths, sponges and washing up brushes are the perfect environment for bacteria and germs to multiply.

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 Damp cloths, dishcloths and sponges multitask. They soak up spilled liquids, wipe away crumbs and other sundry solid foodstuffs dropped, they are used for wiping children’s hands or your own and are used to mop up spills on the kitchen floor.

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  Bacteria are not eliminated by a simple rinse either and this gives opportunity for cross contamination to occur as we then we use these cloths to wipe down crockery or cutlery transferring the bacteria to the person using the crockery and cutlery when they consume food and beverages. When this happens our risk of food borne illness increases substantially.

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  How do you prevent this cross contamination?

1. Use a different cloth for different surfaces and types of spills.

2. Change your cloths everyday.

3. If a cloth has been used for cleaning up meat juices or used to wipe the floor it should be rinsed thoroughly and replaced with a clean cloth immediately.

4.Soiled cloth should be placed in a hot wash in the washing machine.

5. Sponges and brushes can be placed in the dishwasher at regular intervals as the temperature of the wash kills any bacteria that may be lurking.

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By following these 5 basic disciplines you can minimise the risk your family becoming ill from food poisoning.

Welcome

HACCP - ISO 22000 - BRC - SANS 16001 CONSULTANT

Food Safety and Service Delivery in the Hospitality Industry is crucial to the success and survival of the Tourism Industry of South Africa, not to mention the fact that so much of our fresh and processed foodstuffs are destined for export to international markets. The implementation of Food Safety Management systems and the associated training of kitchen and service staff contribute to TOTAL FOOD SAFETY.

Total Food Safety can lead to:

• increased productivity,

• a decrease in wastage,

• more efficient and effective service encourage staff diligence

and assist with an increase in:

• sales and profitability in your establishment

• improvement of efficiency and effectiveness of compliance and service delivery

Even the best marketing and sales strategies will not be enough to ensure satisfied customers if your staff don’t perform well, offer a good service and promote food safety, therefore Training is a key element you just can’t afford to neglect whether you deal directly with the end consumer or are part of the growing or manufacturing process within the food chain.

The implementation of a Total Food Safety System will assist any owner or manager in improving the efficiency and effectiveness of processes and encourage customer and consumer loyalty as well as staff best practice.

SERVICES

What can ATE do for you?

• Waitron Training focusing on food safety, personal hygiene and service etiquette.

• ISO 22000 Food Safety Management Systems Documentation, Implementation and Associated Training;

• HACCP – Hazard Analysis Critical Control Point – Food Safety Systems:- Documentation, Implementation and Associated Training.

• BRC – Global Food Safety – System Documentation, Implementation and Associated Training

• SANS 16001 – HAMS – HIV/AIDS Management System Documentation, Implementation and Associated Training.

• Total Food Safety Management Systems or part thereof – implementation, documentation and associated training.

• Hygiene Training for all levels of staff.

• Food Safety training and awareness for all levels of staff.

• Total Food Safety training for all levels of staff – customised to focus on those areas of particular concern to your specific establishment.

• HIV/AIDS Management Training for kitchen staff.

• One on One training sessions at your premises.

• Group training at your premises at a mutually convenient     time.

• Feedback and reinforcement of training received to ensure  sustained results through corrective and preventive action.

PRODUCTS

•    Total Food Safety Management Systems Consulting
•    HACCP Compliant Management Systems Consulting
•    ISO 22000 Compliant Food Safety Management Systems Consulting
•    SANS 16001 HIV/AIDS Management Systems Consulting
•    HIV/Aids Management in the hospitality industry
•    Waitron Training
•    Food Safety Training
•    Hygiene Training

  

ABOUT ME - Angela Thomson

With extensive experience in the Hospitality Industry, starting as a waitron and graduating from ML Sultan Hotel School in Durban. I have written and successfully implemented Food Safety, Quality Management and HIV/AIDS Management Systems, conducted second party audits of management systems in these categories to assist customers in getting the maximum benefit from their particular system.

I am qualified in HACCP – Hazard Analysis Critical Control Point, BRC – Global Food Safety, ISO 22000, ISO 9001 and SANS 16001. I have a diploma in Hotel Management and Business Management and extensive experience and knowledge of the front of house and back of house workings of food establishments and the hospitality sector.

Total Food Safety, Hygiene and Service Etiquette will enable you offer a superior service to customers, with the aim of increasing profitability and complying with industry requirements.

 

CONTACT ME

Telephone: (021) 559-4347

Cell: 084 581 5312

Email: ate2eight@gmail.com or angela@ate2eight.co.za 


LINKS

www.qualitytrack.co.za