All foods are in danger of contamination, increasing the possibility of someone being sick from the meal. It is vital to know how food might be tainted to safeguard it. Any substance, material, procedure, exercise, or other items that might harm a person or property or create oppositional well-being is referred to as a physical hazard. Also, read more on food storage ideas anyone can adopt.
There is a possibility of physical contamination by removing wood items like a toothpick on food storage sleeves. Stored toothpicks can be physically dangerous if stored on shelves above food in storage. To tackle this problem, you should keep your food utensils clean constantly.
Thus, physical contamination is the sort of contamination these toothpicks may produce.
A toothpick is a small piece that can be made of wood, plastic, bamboo, metal, bone, or another object with at least 2 sharp ends every once in a while for waste disposal between the teeth, usually after festivities. Repeated usage of hard wooden toothpicks can lead to the wearing of the area between your teeth. To answer this question, storing toothpicks on shelves above food in food storage can cause what type of contamination, we will first read what is food or physical contamination.
What is physical contamination?
Physical contamination is the term that is used to describe food contaminated by foreign items during the manufacturing process.
These items can hurt anyone and can carry dangerous biological pollutants that are eventually disease-causing. The disorder induced by the person who finds the thing is a further result of physical contamination.
Physical contamination types
Physical contaminants in food come in a variety of shapes and sizes, and their presence in foodstuff can vary from uncomfortable but innocuous to extremely hazardous if chewed or eaten.
Physical impurities including seed pits, plant stalks, and bone pieces are found naturally in food ingredients but have no value in the finished product. Other physical pollutants, such as dirt, stones, or bug pieces, exist naturally in the environment where raw food was gathered. During the manufacturing and delivery of food, non-organic physical pollutants such as pieces of plastic, metals, or glass may infiltrate the product.
What other kinds of food storage contamination are there?
Three forms of food contamination including physical, chemical, and biological are generally present. All foods are in danger of contamination, which raises the likelihood that food will sick people. It is vital to know how food may be contaminated to prevent you from getting sick.
- Food that was polluted by some chemical material is referred to as chemical contamination. Since chemicals in the kitchens can be extremely beneficial when you are cleaning, food can be contaminated easily. In order to reduce the danger of contamination, chemicals should be correctly identified and separately kept for foodstuffs.
- Chemicals are also naturally found in foodstuffs, such as poisons in some fish, and minor chemical hazards may actually not cause disease in some situations. On the other hand, you must constantly be aware of the effects of chemicals in the food and take all possible steps to avoid chemical contamination.
- Food that has been polluted by chemicals generated by living animals such as people, rats, pests, or microbes is referred to as biological contamination. This encompasses bacteria, virus, or parasitic contamination spread by saliva, insect droppings, blood, or feces.
- Bacterial contamination is believed to be the most prevalent source of food poisoning globally, and ensuring the highest food safety procedures is the best method to avoid it.
How to prevent contamination of food in storage
The question that cooks/chefs must ask to understand and follow the food safety practices when making dishes: “How can I prevent cross-contamination?” We must learn how to prevent contamination in your kitchen to ensure that every food is free of harmful microorganisms.
1. Store food Kitchenware properly
How your equipment, such as folks, toothpicks, spoons, and knives, are stored can also increase or prevent contamination. Avoid leaving your utensils or kitchenware on top of the shelves; instead, you may use storage tools like racks for utensils, jars, and so on. These storage tools need to be well cleaned.
2. Store food correctly
The manner you keep food might lead to cross-contamination. It is vital to place food in your refrigerator properly since pathogens may spread readily between food items. For instance, if items are not properly kept, prepared meals might be contaminated by raw meat.
3. Good Hygienic Habits
Foods can quickly be loaded with germs if the staff does not maintain adequate cleanliness. One of the most frequent cleanliness practices in all kitchens is to wash your hands after handling and using raw food. There are nevertheless some more regulations on personal hygiene which must be observed to avoid cross-contamination:
- Use clean clothing and hairnets, and beard nets.
- Do not use jewelry during food processing.
- Use and replace plastic gloves in the management of new food products
- Cover injuries at all times when you work in the kitchen
4. Cleaning Is Key to Keeping Your Kitchen
Foods can become polluted and lead to foodborne disease because of improperly stored components, cooking meals, or cleaning kitchenware. That requires the adoption of hygienic practices during the entire process of food preparation. By using these food safety rules in your company, contamination is prevented and free from food allergen.
How to remove allergens from the kitchen equipment
A variety of foods, such as dairy, nuts, or fish, might induce an allergic response in visitors if the equipment used to make meals is not thoroughly cleansed. Kitchen workers must constantly wash kitchen equipment to eliminate allergies and avoid contamination (BPA).
Dish soap, water, and food allergies are removed while washing dishes manually. An allergy related to kitchen cloths or sponges is likely loaded with germs; thus, it should not be used to purify dishes containing any allergens.
Consider using many sponges or washcloths when cleaning dishes. For example, color codes or label sponges that are suitable for cleaning food free of allergies and for the use of different sponges for dishes, including particular allergens.
In addition, clean kitchen worktops must often be provided because they may be food allergies. Wiping surfaces with soapy water and a towel is not sufficient for cleaning worktops. The counters should be rinsed with fresh water and sanitized with towels or wipes. This guarantees that they are free to prevent cross-contamination with food allergies.
Which hot food is in the temperature danger zone?
The temperature danger zone often refers to the range of temperature when the growth of bacteria is imminent in food. Temperatures of food between 41 and 135 degrees Fahrenheit is regarded as the danger zone, and this is when bacteria easily multiply. The most hospitable environment for bacteria to thrive is between 70 and 125 degrees Fahrenheit. We should also note that the longer food is stored between these danger zones, the risk of bacteria grows.
The appropriate temperature for hot food is anything between 135 degrees Fahrenheit and above.
Which hot food is in the temperature danger zone?
- Fish that is held at 126°F (52ºC)
- Beans that are held at 141°F (61ºC)
- Soup that is held at 154°F (68ºC)
- Steak that is held at 160°F (71ºC)
So far, the steak held at 160°F (71ºC) is in the danger zone.
Food safety temperature chart
- Freezer Temperature 0°F (-18°C) to -10°F (-23°C)
- Holding Cold Foods less than 41°F (5°C)
- Fridge Temperature 40°F (4.5°C) or colder
- Holding Hot Foods 140°F (60°C) or above
- Temperature Danger Zone 40°F – 140°F (4.5°C – 60°C)
Storing toothpicks on shelves above food without following good food storage methods can cause what type of contamination. This is one of the sources of physical contamination is keeping toothpicks on top of kitchen equipment in storage. To help avoid this, keep your toothpicks in places where they won’t become contaminated, such as jars. Other types of contamination, such as chemical and biological contamination, exist in addition to physical contamination.