From Kitchen to Table: Preventing Cross Contamination in Restaurants

Stomachache Caused by Food

What happens when the food you serve makes people ill?

According to the NSW Food Authority, foodborne illnesses affect roughly four million Australians every year. The symptoms can be unpleasant, and for some people, the effects are serious. The gravity of foodborne illnesses reinforces the need for kitchen staff and supervisors to complete a Food Handling Certificate.

What is Cross Contamination?

Cross contamination is the transfer of bacteria from one object to another through direct contact. In the culinary world, two of the most common culprits are the knife and the cutting board.

It’s not just bacteria, too. It could involve a toxin or virus of some kind, or a chemical. Whatever it is, if it comes into contact with food and causes health problems, cross contamination occurs.

Cross contamination may lead to serious health risks, including food poisoning.

Preventing Cross Contamination in Restaurant Kitchens

If cross-contamination is so dangerous, why does it happen in some dining establishments? Nobody would pop into a kitchen with the intention of putting other people’s lives at risk. Accidents do happen, and unfortunately, some restaurants have unintentionally caused foodborne diseases of diners. For the offending restaurants, it’s a hard lesson to learn, and the price to pay is steep.

If you want to provide beautiful, world-class dining experiences, you have to address it. So take the time to separate your food when preparing and storing them. Sanitise your kitchen as well, and practice proper personal hygiene.

As one of the leading culprits in the spread of foodborne illness in Australia, perhaps no other matter should be of more concern to restaurant owners and chefs than preventing cross contamination. By taking the time to prevent the spread of dangerous bacteria, you ensure a clean, safe and healthy kitchen environment that will be better for your customers and your bottom line.