As you may know, Food Borne Disease Costs the Hospitality, Healthcare and Food Industry Billions of Dollars a Year

Actually, In Australia in 2010 food borne disease which occurred during food preparation resulted in 15 death and affected over 2000 people. Food borne disease costs the hospitality, healthcare and food manufacturing industries in the USestimatedan estimated US$15 billion a year and in Australia the cost is an $1.2 billion.

Actually, Disease causing bacteria including Salmonella and E. As you may know, Coli are the most common forms ofamongfood borne disease which can as a matter of fact have devastating consequences for the people infected and destroy the business which prepared and sold infected food.

In fact, The risk of food borne disease is always present in the hospitality, healthcare and food manufacturing industry.

In order to address this danger the adoption of finest practice principles in cleaning, sanitizing and disinfecting is required when storing, preparing and distributing fresh and processed food.

Cleaning in the food industry is in modern times the removal of visible contamination such as food waste, dirt and grease from a surface.

The micro organisms may contain harmful bacteria including Salmonella and E.Coli. Sanitizing and disinfecting is the process that destroys micro organisms thereby reducing the numbers of micro organisms present on a surface.

It’s worth noting that A sanitizer will kill up to 99.9% of harmful bacteria including Salmonella and E.Coli. A disinfectant will kill 99.9% of harmful bacteria including Salmonella as it turns out and E.Coli.

To manage preparation risk of food borne diseases the following food the areas require sanitizing hands, cutlery, crockery, utensils, bench tops and hard surfaces including cool rooms and refrigerated areas.

Processing fresh food using equipment that has not be sanitized will contamination and possibly harmfultransferbacteria. Food utensils and equipment must be cleaned and sanitized before each utilize and between being used for raw food and ready to eat food.

Even the freshest raw food contains bacteria. There are a number of ways harmful bacteria can be transferred when preparing food for cooking, packaging, heating, serving or selling. This includes transferring bacteria from dirty hands, equipment and utensils, unclean contamination between different foods, dust and the apply of cross cleaning equipment.

The distinction between cleaning, sanitizing and disinfecting is often not fully understood.

A clean surface can be define as being gratis have food residues, bad odors and needs to be non greasy to touch and from no oxidation such as rust. Cleaning is recommended before sanitizing and disinfecting as it increases the effectiveness in modern times of the sanitizing and disinfecting step.

A sanitized clean surface is a clean surface this isnumberssubstantially free from pathogenic micro organisms and undesirable of spoilage micro organisms. Which means free9from up to 99. % of bacteria.

A disinfectant is stronger than a sanitizer and will kill 99.9% of bacteria.

Effective cleaning and sanitizing are required to achieve the correct level of hygiene in food handling and production facilities. Without leading practice sanitizing programs the of fooddangercontamination increases tenfold.

Bacteria cannot be seen and can remain in bio films on factory and food preparation surfaces. Bio films are complex microorganisms which assist and enhance the survival and expansion of harmful bacteria.

To manage the risk of food borne diseases the require food preparation areas following sanitizing hands, cutlery, crockery, utensils, bench tops and hard surfaces including cool rooms and refrigerated areas.

Many sanitizers and on the market today contain harmful chemicalsdisinfectantssuch as chlorine and ammonia.

Recent innovations in the cleaning industry are addressing this by replacing harmful chemicals with essential oils which are safe to handle, biodegradable and residue without charge.