Even the best businesses can suffer from the effects of food contamination. And in many cases, these crises could have easily been avoided by carrying out regular duct cleaning.

For an example of how regular cleaning can help prevent contamination, we only need to look at the world’s largest restaurant chain. Earlier this year, McDonald’s was raked over the coals for infecting more than 160 customers across 10 states with tainted salads with the cyclospora parasite. While investigations about the infection are ongoing, the incident highlights how a business can easily suffer and lose customers due to failing to screen for contaminated produce or in-store infection from food handling.

But when it comes to managing these contaminants, what are the main categories to watch out for and how can you position yourself to catch them before it’s too late?

What Different Types Of Contaminant Are There?

Contaminants can be grouped into five distinct categories-

Allergens: These are items which are not harmful on their own, but can trigger a immune response in people who are allergic to them. Common types of foods include: nuts, shellfish, and lactose.

Bacteria and Viruses: Single-celled organisms are present in all human bodies, but can spread disease. These most commonly cause food poisoning, colds, fevers, vomiting, or illness.

Parasites: These are physical organisms that live inside hosts. If food is improperly prepared or screened they can be presented to the customer and cause illness or even death. The most common types include: tapeworms, roundworms, and protozoa.

Toxins and Moulds: If food is incorrectly stored or out of date, moulds and fungi can easily form and contaminate the product. These can cause sickness, food poisoning, and – in some extreme cases – death.

Artificial Contaminants: These can include chemicals which can be exposed to food before purchase or through exposure on site. Commonly resulting from human error, artificial contaminants can cause injury, hospitalisation or even death.

What Actions Can I Take To Prevent Contamination?

First and foremost, it is vital to ensure that your employees are taught and adhere to COSHH (Control of substances hazardous to health) food safety practice. These principles not only focus on the safe handling of food but the prevention of cross contamination of preparatory surfaces; something that can easily fall by the wayside in a busy kitchen.

Other simple steps include embedding best practice that checks and double-checks food quality before service. Simple investments like bug zappers and extractor fans help draw out noxious fumes and prevent the contamination of foods. Well-maintained fans last longer, operate at peak efficiency, and work toward removing harmful airborne particles. Seeking out a reliable company that can execute commercial duct cleaning can help protect your staff and customers in even the busiest kitchen.

In addition, scheduling semi-regular deep cleans helps to prevent harmful moulds and cuts down on the threat of contamination. By making this best practice, you can help guarantee the highest standards of service in even the most stressful of kitchens.

If you want to learn more about duct cleaning in London, or how we can help you get the most out of your equipment, you can find out more about our range of services by clicking here.