FOOD SAFETY AND THE RISKS TO YOUR BUSINESS

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Norovirus is resistant to heat and cold temperatures and many disinfectants.  It can, therefore, survive on food-prep surfaces, packaging, utensils, dinnerware and glassware, giving it time to spread and multiply on surfaces, and increasing the risks of infection to everyone.

Salmonella is a common disease that affects the intestinal tract. Salmonella bacteria typically infect people through contaminated food or water, but can also spread from contaminated surfaces, animals to people and from person-to-person where hand-washing is not consistent.

Bacillus cereus (B. cereus) is a common form of food poisoning and is a minute spore-forming bacteria that produces a harmful substance (a toxin); it commonly occurs when food is left at room temperature. Symptoms can appear with 1 -24 hours and include vomiting, abdominal cramps and diarrhea.

Botulism is a potent toxin which, even in trace amounts, can cause severe life-threatening illness or death. Botulism bacteria thrive and produce toxins in environments with little oxygen, such as in canned foods. Symptoms typically start with 18-36 hours.

Listeria, is a dangerous, sometimes deadly, pathogen. Symptoms can appear within up to 30 days or more after being infected, making it difficult to track. Listeria can survive refrigeration and even freezing, but simple steps can reduce its spread.

The Cyclospora cayetanensis parasite is typically passed through the stool of the infected person who then, because of improper hand-washing, for example, contaminates food or drink.  There are steps that can be taken to reduce the risks.

Escherichia coli (E. coli) bacteria are relatively harmless and normally live in the intestines of healthy people and animals.  But a few strains can cause severe intestinal cramps, bloody diarrhea and vomiting. It's a common cause for food recalls.

Cholera is usually spread through contaminated water, causing severe diarrhea, dehydration - and if untreated - can lead to death within a few hours. It can occur when contaminated seafood from developing countries is consumed raw or is undercooked.

The most common sources of Clostridium perfringens poisoning are in places where large batches of food are commonly prepared but where temperature control may be difficult. Approx. 1,000,000 cases of food-related illnesses occur in the US each year.

A foreign body is considered to be any undesirable solid object found in food or drinks that pose a significant risk to the consumer's health.  Foreign bodies found in food can have a significant negative impact on the business's reputation and their finances.

Cross-contamination is when contaminants are transferred from a surface, such as from a dirty chopping board to food placed on it, or from a food-handler's unwashed hands to a door handle or to food, for example.  It is usually the a result of improper food handling procedures.

Physical contamination occurs when a physical object enters the food or drink during production. These objects can themselves be a choking hazard, they can cause injuries, such as a broken tooth, and can also introduce biological contaminants such as bacteria.

Chemical contamination can occur naturally (when living organisms produce toxins such as those found in shellfish, nuts and produce) or artificially (when food comes into contact with toxic chemicals through human error). Simple strategies can reduce the risk to customers' health and the business's assets.

Biological food contamination occurs when food is contaminated by living organisms or the substances they produce. The most common types food-borne illnesses in Canada are caused by microorganisms or pathogens and include: E. coli, Norovirus, Listeria and Salmonella.

Chopping boards are found in every home and commercial kitchen, and unless the food handler is careful, they can be a prime source of cross-contamination and food-borne illness.

The most common weevil in foods, such as flour and spices is the “stored product weevil”, The lifecycle is about 8 months, and they cast off their skin and deposit their faeces in the food, making it inedible. 

Food, debris, bacteria and other pathogens get caught on tiny hairs on a fly's body, between their mouthparts and on their feet; these can be transferred from one surface to another causing contamination and illness.

Some plants produce toxins as a natural defence mechanism against predators, an insect infestation, microorganisms, or climate stressors like drought or extreme heat or humidity. Learn more about reducing risks.

The biggest food safety risk with hot dogs is Listeria which is a dangerous, sometimes deadly, pathogen. Simple steps can reduce the risk to your business from foodborne illness claims

Dry canning is the method of putting dry foods (e.g. legumes) or raw vegetables in canning jars but without adding a liquid or acid, so bacteria and other pathogens on the food may not die in the usual way

Bacteria can double in numbers every 20 minutes when left at room temperature, and can create toxins that aren't destroyed by reheating.  It's imperative to cool and store leftovers properly.

Even a simple task like disposing of waste can be a source of accidents in a food business setting. Proper training and supervision is key to reducing your business's exposure to risks and claims.  

Every year, thousands of people die or are injured from barbecue accidents and food professionals are not exempt.  Accidents may mean  time off work, an insurance claim for injury/death or fire damage to a building.

Cuts can happen in any kitchen, but in most cases they are preventable. Learn about the ways to reduce the incidence of cuts and save your business money from claims and personnel downtime.

Fires can happen in any kitchen, but in most cases they are preventable. Learn about the ways to reduce the incidence of fires and what to do should a fire start. 

Commercial kitchens have many sources of possible accidents and injuries, including sharp knives, fast-moving machinery, chemical cleaning agents etc. Over 90% of all accidents are preventable.

A proper hand washing policy is a key component of a food business's food safety policy.  Unwashed hands carry dirt, bacteria, viruses and other micro organisms between surfaces, leading to illnesses or death.

Santizers are generally used to reduce the growth of specific bacteria, viruses and fungi but do not necessarily kill them.  They are designed to kill 99.99% of infectious bacteria with a 30-second period. 

There are 4 main types of cleaning supplies found in a commercial kitchen and this article reviews the 4 main types and how they're best used: detergents, acids, degreasers and abrasives.

Contamination is just as likely to occur in the fridge as any other part of a kitchen. the risks of food contamination and cross-contamination is huge, and can mean the difference between life and death.