If not protected with a nice, quality food products are safe & exclusions may be contaminated by contaminants, physical contaminants, chemical or biological. Contamination of food products that have been re-qualified & secure it by contaminant-contaminant physical, chemical or biological is called cross contamination or cross contamination.
Food processing in addition to aiming to make processed food products, improve the flavor & charm, also aims to preserve perishable food that is stored. Through processing, a variety of physical contamination, chemical & biological hazard to human health be reduced as much as feasible or eliminated in various ways. Thus, the resulting food product to be qualified & safe for consumption.
Cross-contamination is very detrimental calculated in terms of time & cost, because the work that has been given to make food products become redundant because the food product can not be marketed because of damage. Even more detrimental is if the food product has already sold yangterkontaminasi cross & intoxicate the consumer. If this happens, perhaps the food industry to make food products can be sued to court.
Occurrence of Cross Contamination in Food Ingredients
* Items that have been processed contaminated food back by contamination from raw materials that are still dirty. This can occur because of processed food products that have been placed near the raw materials that are still dirty.
* Re-contaminated food products by contamination from meisn & equipment that are still dirty, this happens when the equipment is still dirty or containers that have not been cleaned laid scattered mixed with food products that have been processed.
* Food Products tecemar back by contamination from employees who are working. This happens if the food product that has been processed carelessly put in place so that karyawabyang not responsible for the food product (eg worker workshop) can contaminate food product concerned.
* Items returned food contaminated by contamination from the table & its surroundings are still dirty.
* Items returned food contaminated by contamination from the packaging that is still dirty.
Cross-contamination can occur because of contamination by dirty water or air, because of contact between the food with the worker or dirty equipment, & other pollution. Here is the cross contamination that often occurs in small food industry facilities.
Examples of Cross Contamination in Food Small Industries
Small Industries chilli or tomato sauce
* Chilli sauce or tomato sauce are cooked in advance is usually left overnight to icy the sauce before the sauce is packaged the following day. Forever let this icy cross-contamination can occur because the sauces are cooked again by contamination from polluted air. If cooling is not done in a special place is neat & isolated, the likelihood of cross contamination will be even worse.
* At the time of packaging the sauce in to the bottle, often employees who served sitting casually on the empty bottles that are neat, it may cause the occurrence of pollution back in the bottle that is neat or the sauce that has been chilled. Due to cross-contamination is a new feel when the product is marketed.
* To equalize the volume of sauce in the bottle, the worker may be assigned using the finger for some of the sauce out of the bottle.
Soft drink industry
Avoiding Cross Contamination
* In the soft drink industry, cross kontamiansi may occur in bottles that had been cleaned. Storage is of the bottles that had been washed frequent cause cross-contamination. Storage is example was put neat bottles with the bottle mouth open upwards in an unclean storage room.
* Keep all food products that are processed from raw materials or other materials that are thought about to pollute.
* Keep all food products that are processed from the machinery & equipment dirty.
* Avoid contamination by employees who are not served in the processing room.
* Store food products that are processed in a neat place khusu.
* Keep container or packaging that has been washed in a special place is neat.
* Place the neat bottle with the bottle mouth downward position.
* Use a lid to protect food products from contamination that has been processed through an unclean surroundings, air.
* Use a neat table to handle food products that have been processed.
* Do not use dirty equipment repeatedly. Used to neat dirty equipment before using it.
* Do not handle food with bare hands, use tongs or a spoon. If must be held to make use of plastic bags, plastic net as gloves.
Cross-contamination can be avoided by following ways:
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