Main Types of Contamination and Cross Contamination

Main Types of Contamination and Cross Contamination

Micro-organisms (e.g Bacteria/Virus)

These cause food poisoning and spoilage. We have already covered most of the issues associated with these in Section 2.

Physical

These can cause choking or internal cuts, typically to mouth or throat, or they may just be annoying.

Examples are:

• Items brought in by staff (Hair/dandruff, Jewellery, Cigarette ends or ash).
• Fish bones.
• Stones in Potatoes.
• Plastic.
• Splinters of wood.
• Slivers of metal or glass.
• Flakes of paint or pieces of rust.
• Flies, Mouse droppings and other pest issues.

Chemical

These can cause poisoning and tainting of food:

• Cleaning Chemicals.
• Oils and Greases.
• WD40.
• Pesticides.
• Diesel/Pollutants.
• Process chemicals (eg Drywite/Starch Doctor).
• Medicines.

Allergens

Allergens are the things that people can be allergic to. They cause the immune system to react, typically by causing rashes on the skin, breathing difficulties or the digestive system to react. Common allergens include:

• Nuts/peanuts.
• Soya.
• Gluten.
• Mustard.
• Sesame.
• Shellfish.
• Milk.

Cross Contamination

This is where bacteria get from raw food onto ready to eat, or cooked foods. It may also be where allergens get put onto other foods that do not contain allergens. These things can get onto foods by having dirty hands or dirty work surfaces where someone has been dealing with raw food, or allergens and then start doing something with ready to eat foods without washing their hands or cleaning the area or utensils in between jobs.

Ideally ready to eat foods should not be touched by hands.

Clean utensils are much better.