Foodborne illness has sickened all of us at some point. Call it what you like–food poisoning, a bad stomach, a stomach bug, a bad oyster–they’re all names for the same thing. Foodborne illness affects millions of people annually – approximately 48 million.
It’s easy to assume an outbreak can’t happen in your facility if you don’t serve or manufacture food. However, this couldn’t be further from the truth. Food poisoning spreads in many ways other than traditional food service establishments like restaurants, convenience stores, and bars.
E. coli and listeria can spread just as easily through a gym, daycare, or office as they can at food processing facilities and dining establishments.
But there’s some good news. Slowing down the spread of illness-causing germs and viruses requires just a little education and a few consistent practices to ensure germs are regularly removed from surfaces and equipment.
HOW FOODBORNE ILLNESS SPREADS
Like most contagious bacteria and viruses, once a pathogen that causes foodborne illness enters your facility, it can spread quickly. Foodborne illness spreads in several ways. Some examples are through:
Contaminated food
- Consuming food not cooked to the correct temperature to kill bacteria.
- Eating leftover food that was left out too long or wasn’t stored properly, allowing bacteria to flourish.
Infected people
- Indulging in food prepared by someone with contaminated hands.
- Sharing food with infected individuals who do not practice good hygiene in a group setting. This includes not washing their hands before eating, not covering their mouth when sneezing or coughing, double-dipping, or using their own utensils to serve themselves from communal trays and plates.
FOODBORNE ILLNESS HOT SPOTS: WHERE TO CLEAN
Any surface or piece of equipment is vulnerable to becoming contaminated by listeria, campylobacter, norovirus, or salmonella pathogens. But high-touch surfaces are at a greater risk. So create a plan focused on disinfecting these surfaces and areas frequently. Make sure you’re always using an EPA registered disinfectant cleaner that has “kill claims” for the specific pathogens you are protecting against. Check the disinfectant label for this assurance.
Microwaves
Microwave door handles are by far the germiest part of this convenient piece of equipment. In addition to the handles, be sure to wipe keypads and the inside of the microwave where food tends to splash.
Refrigerators
Most office refrigerators are filled with moldy forgotten and left behind lunches. Refrigerators pose the greatest risk for foodborne illness in facilities because many different types of food are stored. Also, food tends to spoil in containers, putting other food items at risk.
Counters and Tables
If a contaminated food item comes into contact with a counter or table while someone is cooking or preparing food, it could result in cross-contamination. The next person who uses that same counter or table is at risk for infection.
Cooking & Food Prep Materials
Not cooking your chicken or steak to a safe temperate is a common food-safety mishap. In addition, many people don’t sanitize knives, cutting boards, or pans after cooking. After using these items to cook a tasty meal, make sure you sanitize them. Click here to read our list of simple food safety tips.
Small and Large Appliances
Your crockpots, juicers, blenders, toasters, and InstantPots aren’t germ-free. By only cleaning these items and not sanitizing them, microscopic bacteria are able to transfer to other surfaces and even into your food.
HOW TO KILL GERMS THAT CAUSE FOODBORNE ILLNESS
Now that you understand more about foodborne illness and the threat these bacteria and viruses pose, it’s time to talk about solutions. Our mission at 2XL is to help you keep your business clean and safe to promote health and safety. Here’s our expert advice on how to kill the germs that cause foodborne illness in 3 easy-to-remember steps.
1. CLEAN THE SURFACE
Cleaning a surface before using a disinfectant to kill germs removes debris and dirt that could cause the formula to be ineffective. Use a wet towel or general cleaning wipe to remove surface-level grime like dust and dirt first.
2. APPLY DISINFECTANT
Sanitizing and disinfecting may sound the same, but they are not. Sanitizers reduce some harmful microorganisms on a surface (often up to 99.9% of germs). But disinfectants are designed to kill specific microorganisms. As always, check your disinfectant label to see what germs it is effective against. You may also want to look for an EPA-registered disinfectant that is NSF Certified.
After you’ve cleaned the surface, use a disinfectant wipe to destroy pathogens that cause certain types of illnesses. Before choosing a disinfectant wipe, ask these questions to be sure the product is right for you.
3. LET THE DISINFECTANT REMAIN ON THE SURFACE FOR THE RECOMMENDED DWELL TIME
Most people don’t realize sanitizers and disinfectants need time to work to kill germs. This is known as the “dwell time“. Check your disinfectant or sanitizer label for specific dwell times for each germ you would like to kill. Once you’ve applied the disinfectant, it must remain wet on the surface for the dwell time listed on the label in order for it to be effective.
If required, rinse the surface afterward with potable water.
SAFE FOOD PRACTICES ARE GOOD FOR YOUR BUSINESS
Your best bet in preventing foodborne illness outbreaks is to prioritize sanitizing and disinfecting, especially where food is prepared, consumed, and shared. Focus on the hot spots listed above to ensure foodborne illness doesn’t creep in your facility.
Follow the tips listed above for maximum protection against food-related germs. To make the process easier, create a cleaning schedule and checklist to organize and keep track of cleaning details.