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Advice on avoiding cross contamination in a catering facility


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#1 hygienic

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Posted 17 April 2014 - 02:38 PM

Dear fellows

I need your advice and from your catering facility experience. Our hot kitchen is designed since beginning wrongly I mean the bakery and h.kitchen is togather now what is your advice in way to make a barrier , what is your opinion on that. We want to make the meat, chicken etc.. SeparatEly away from bakery. the whole space is not much big and the bakery is opposite the hot kitchen from the width.

awaiting to share some valuable recommendations or if you have a pictures shows how the segregation can be done in the place.

Regards
hygienic



#2 Florence Reid

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Posted 22 April 2014 - 03:30 PM

Hi Hygenic,
 
I would first ensure that the basic HACCP requirements for your facility layout are being observed. Please see attached for the basic guidelines. 

 

http://www.wikilectu... Establishments
 
Regards
FReid



#3 Charles.C

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Posted 22 April 2014 - 07:27 PM

Hi Hygenic,
 
I would first ensure that the basic HACCP requirements for your facility layout are being observed. Please see attached for the basic guidelines. 

 

http://www.wikilectu... Establishments
 
Regards
FReid

 

Dear Florence Reid,

 

On my PC yr link >

 

The file you are trying to download does not exist:

 

Rgds / Charles.C


Kind Regards,

 

Charles.C


#4 TAN85

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Posted 28 May 2014 - 09:01 AM

HI Hygienic,

it's a bit hard to make recommendations without seeing the facility lay out, or even a rough sketch..I'm not sure what kind of movement the staff require between the two areas either.

i would also recommend you look into haccp which may help with your procedures. From what I can gather, you are looking to avoid cross contamination issues. Firstly start with colour coded equipment and utensils for each area, as well as pre and post op cleaning. This will be required anyway and is a form of "barrier"to prevent crossing over. if not possible to include any kind of solid walls etc between the 2 areas, you may want to consider using  plastic strip curtaining (like in chillers) to suspend between the 2, or even using tables/ovens placed back to back to create some kind of boundary line. Again, very difficult to judge the area.  However, your procedures and sanitation & colour coding will always be the main focus and the best prevention step.


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#5 Mr. Incognito

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Posted 28 May 2014 - 12:13 PM

Cleaning, sanitization, and color coded equipment would certainly help.

 

It would be good as well to have a GMP system in place that requires things like hand washing between stations, before work starts, after breaks etc.


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#6 fgjuadi

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Posted 28 May 2014 - 12:16 PM

Color coded trays.  For George Takei.


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#7 clover

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Posted 09 May 2016 - 09:02 AM

Dear fellows

I need your advice and from your catering facility experience. Our hot kitchen is designed since beginning wrongly I mean the bakery and h.kitchen is togather now what is your advice in way to make a barrier , what is your opinion on that. We want to make the meat, chicken etc.. SeparatEly away from bakery. the whole space is not much big and the bakery is opposite the hot kitchen from the width.

awaiting to share some valuable recommendations or if you have a pictures shows how the segregation can be done in the place.

Regards
hygienic

Hi hygienic, 

 

not able to help you much but just share from my experience, our catering facility shares a similar pathway with pastry and butchery. So that pathway is washed 3 times daily to prevent any cross contamination. By right, the location should be physically separated from each other but because we're all under one building (with different sections according to departments) so it will be sure to cross each other through that one single lane. It's a single entrance, exit door. 






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