There are innumerable sources of hazards that are counted in food/catering industry, one of them being food contact surface. The typical method of cleaning such surfaces is disposable paper towels but reusable “Cloth” is a common replacement specially in India. But this adds another dimension to the issue of contamination. If not managed properly it can be a potential source of the hazard which could turn disastrous for the product and consumer’s safety.
Cloths can be one of the top causes of cross contamination in the kitchen. It is essential to use them properly to prevent microbes from spreading. NSF- National Sanitation Foundation in their survey of US homes found 77% of sponges and dish cloths contaminated with coliform bacteria, 86 % had yeast and mold growth and 18 % had Staphylococcus bacteria.
Kansas State University, conducted a food safety study using video observation of food handlers touching the kitchen towels without doing thorough hand wash or using towels after washing their hands inadequately. Even after properly washing their hands, they would reuse the infected towels and contaminate themselves all over again. Researchers believe cloth towels can quickly and easily become contaminated at significant levels.
Why are cloths unsafe?
- Unclean cloths may have high bacterial load and allergens.
- Improper cleaning, washing, disinfecting and drying can increase the risk of contamination.
- Cleaning cloths generally get damp, and if left as it is, they can provide ideal conditions for germs to grow
- Other researchers in the study also discovered that Salmonella, a bacterium commonly found in raw meat, remained on the cloth even after washing. They recommended washing and disinfecting the cloth after every use or switching to disposable paper towels. However, using single-use paper towels has economic and environmental drawbacks. For a developing country like India, where street food outlets are a major part of the culture, this issue has become a significant challenge of the decade.
- In India, many small-scale businesses and catering vendors actively use cloth not only for cleaning but also in food production processes. They pour jalebi batter through a cloth to shape it into a cone. During dum biryani preparation, they use cloth to seal pot lids instead of the traditional dough method. For making idlis, they cut cloth into pieces, place them on mold trays, and then pour the batter. In the milk industry, workers still rely on cloth to separate coagulated milk (chenna) in the traditional way.
Can’t avoid the cloth? Here are some rules to follow
There must be a written SOP for handling, monitoring and cleaning these cloths to control it from becoming a source of a physical or a biological hazard. Cloths that come into direct contact with food should be washed thoroughly after every session. It would be even better if you can find tools made of stainless steel to avoid the cloth completely.
You can minimize the chances of cross contamination through the standard method of segregation of cleaning cloth. Do not use the same cloth for all the purposes during the operations. Food handlers can color-code cloths used for cleaning surfaces and those used during food preparation to prevent cross-contamination. They can also segregate cloths according to the specific areas of use.After every use, all cleaning cloths must be thoroughly washed and disinfected to ensure hygiene and maintain food safety. Cloth used for cleaning the food contact services must be lint free and should not leach any colour. Muslin cloth is a good choice for use during various cooking processes. But again cloths require regular monitoring to avoid the chances of contamination through wear and tear or dirt accumulation.
Following are the steps to avoid the cleaning cloths from becoming a food safety hazard
- Colour coding the cloths with their specified use can help in reducing the chances of cross contamination to a great deal. For example, green colour cloth can be used for veg areas and red colour cloth can be used for non veg handling areas.
- Use hot water with temperature between 820C to 850C for washing and disinfecting the cloths. Alternatively 100ppm of chlorine solution may be used for disinfecting the cloth. Cloths should be air dried properly before their next use.
A well-developed Standard Operating Procedure (SOP) and policy can play a crucial role in controlling potential hazards associated with cleaning cloths. The policy should clearly outline the cleaning methods, specify the appropriate cleaning chemicals and their required concentrations, and describe the step-by-step procedures to be followed. It is equally important to train all staff members on these SOPs and policies to ensure consistent implementation and maintain an effective system.
A satisfied customer reflects the success of the establishment. Ensuring that food is prepared in a safe, hygienic environment where quality standards are strictly maintained is essential to gaining and retaining customer trust.As the saying goes that “food safety is everyone’s business”. It is key to pay attention to every minute detail of the practice that goes around in your food handling areas to ensure that the food that you serve to your customer is safe. A humble cloth can make a big difference.