5 contaminants that may be creeping into your company

Not so long ago, a simple jar of peanut butter became the center of a deadly food safety scandal that left 9 people dead and over 700 severely ill. Peanut Corporation of America’s decision to ship contaminated products – despite positive salmonella tests, a leaking roof, and rodents running through its facility – triggered one of the largest food recalls in U.S. history, costing companies $143 million and leaving an unforgettable scar on the industry.

Its owner, Stewart Parnell, now serves a 28-year prison sentence, the harshest penalty ever for a food safety violation, while families of victims live with the consequences of negligence. This disaster wasn’t just a financial catastrophe; it was a chilling reminder that cutting corners in food safety can have devastating, irreversible consequences. In a world where trust is fragile and stakes are high, the question remains: how you can protect your business from similar risks and harmful contaminants? Learn how to put effective strategies in place to keep your brand and your consumers safe.

What are contaminants, and why should you care?

Contaminants are unwanted substances that can make their way into food, equipment, or surfaces, posing serious risks. These can lead to foodborne illnesses, regulatory fines, reputational damage, and even operational shutdowns.

The tricky part is that many contaminants aren’t obvious. While some, like dirt or pests, are visible, others – such as bacteria, chemicals, or microscopic residues – can go unnoticed until it’s too late. This makes a proactive approach essential. Waiting until an issue arises is not an option; by then, the damage may already be done.

If you operate a restaurant, a food processing facility, or any business handling food, you're inherently exposed to contamination risks. The key to protection lies in understanding the different types of contaminants, their sources, and, most importantly, how to eliminate them before they become a problem.

Types of contaminants lurking in your business

Contaminants come in several forms, each requiring specific strategies to prevent and control. Here are the main categories:

1. Biological contaminants

These include bacteria, viruses, fungi, and parasites – some of the biggest threats to food safety. Bacteria like Salmonella, E. coli, and Listeria thrive in improper storage conditions, while cross-contamination from raw to cooked food can introduce harmful microorganisms. Viruses such as norovirus can spread easily through unwashed hands or contaminated surfaces, making strict hygiene protocols non-negotiable.

2. Chemical contaminants

Chemicals used in cleaning, pest control, and food processing can accidentally end up where they shouldn’t. Residues from detergents, degreasers, or even improperly stored industrial chemicals can find their way into food or onto surfaces. Even natural substances, like excessive pesticide residues on raw ingredients, pose risks. Proper chemical storage, dilution, and rinsing procedures are critical to avoiding this type of contamination.

3. Physical contaminants

These are foreign objects that shouldn’t be in food, like glass shards, metal fragments, plastic, or even hair. They can come from broken kitchen tools, poorly maintained equipment, or improper handling. Regular equipment checks, proper staff hygiene, and using protective measures like hairnets and food-safe gloves help keep physical contaminants out of your operation.

4. Cross-contamination

While not a specific category, cross-contamination is one of the most common ways contaminants spread. It happens when harmful bacteria, allergens, or chemicals transfer from one surface or food item to another. Using separate cutting boards for raw meat and vegetables, cleaning utensils properly, and maintaining strict food handling protocols are vital to preventing it.

5. Airborne contaminants

Dust, mold spores, and grease particles can circulate through the air, settling on food and surfaces if ventilation systems aren’t properly maintained. Kitchens and food production areas need effective air filtration, routine deep cleaning, and well-maintained HVAC systems to prevent airborne contamination.

How to keep contaminants out of your operations

Here’s a step-by-step approach to help you keep contaminants at bay.

1. Implement strict hygiene protocols

The foundation of any food safety program starts with hygiene. Ensure that your team follows proper hand-washing techniques, uses gloves where necessary, and wears appropriate protective gear. Regularly clean workstations and food contact surfaces with sanitizing agents. This simple step can drastically reduce the risk of contaminating food products.

How to: Set a cleaning schedule and assign tasks, ensuring thorough hygiene after every shift, particularly in areas like kitchen counters, food prep areas, and storage.

2. Maintain equipment and machinery

Dirty or malfunctioning equipment can easily introduce contaminants into your food supply. Regular maintenance ensures that your appliances, like dishwashers, ovens, and fridges, work as intended. A broken dishwasher, for instance, can leave food residue and bacteria on dishes, putting your food at risk.

How to: Create a checklist for equipment maintenance, including daily checks, monthly servicing, and yearly deep cleans. Don’t skip on tasks like replacing dishwasher filters, inspecting seals, and washing grease traps.

3. Train your staff on food safety practices

Contamination is often the result of human error. Your team needs to be well-versed in food safety best practices. Regular training ensures that all employees understand the importance of hygiene, correct handling techniques, and the risks of cross-contamination.

How to: Organize monthly training sessions. Include both theoretical knowledge and practical demonstrations, like the correct way to handle raw meats or vegetables. Create posters or quick reference guides for easy access.

4. Control temperature and storage

Improper storage is a key contributor to contamination. Temperature control is essential for keeping food safe. Refrigerators, freezers, and hot holding units should be monitored regularly to maintain safe temperatures.

How to: Use digital thermometers to check and record temperatures in storage units. Store raw foods separately from ready-to-eat foods, and ensure all products are correctly labelled with expiry dates.

5. Use food safety management systems

A well-designed food safety management system helps ensure that you’re following best practices consistently. These systems, which can be tailored to your specific needs, track everything from washing schedules to temperature logs.

How to: Invest in software or systems that track and automate food safety tasks and keep records. This can streamline tasks and make it easier to spot potential risks early on.

6. Implement cross-contamination prevention measures

Cross-contamination is one of the biggest threats in food-related businesses. Whether it’s through utensils, surfaces, or even employees, preventing cross-contamination can significantly reduce the risk of contamination.

How to: Ensure separate cutting boards and knives for raw and cooked foods. Use color-coded tools for specific tasks to help employees identify which utensils are for which food groups. Also, using an industrial washing machine, like MultiWasher, for deep sanitization of utensils and equipment effectively reduces the risk of cross-contamination. Its high-pressure washing system ensures that even the hardest-to-reach contaminants are thoroughly removed, achieving up to 85% decontamination for a safer, more hygienic kitchen.

7. Use the right equipment

No matter how rigorous your washing protocols are, using the wrong equipment can undermine your entire operation. The right equipment ensures your utensils are contaminant-free by using high-pressure jets, precise washing cycles, and controlled temperatures.

How to: Determine how many utensils you wash daily to select a machine with the right capacity. Also look for a machine with adjustable cycles, high-pressure jets, and sanitizing options for thorough washing. Not forgetting energy and water-efficiency to lower operational costs and ensuring the equipment is easy to maintain and supported by the manufacturer for service.

MultiWasher: a powerful ally against contamination

Contaminants are a serious concern in any food-related business, and ensuring washing equipment is essential in keeping your food safe. One solution that stands out is the MultiWasher, an industrial washing machine designed to remove stubborn contaminants, offering a practical, powerful solution to reduce risks in your business.

• Powerful washing. MultiWasher handles tough contaminants that traditional equipment or hand washing might miss, especially in hard-to-reach areas. High-pressure washing removes grease and grime, ensuring surfaces are safe and clean for food handling.
• Cost and time efficiency. MultiWasher saves both time and money by washing items quickly and handling large volumes of equipment. You can reduce labour costs and minimize downtime.
• Hygiene standards compliance. This industrial washing machine helps businesses meet food safety regulations by washing equipment to the highest hygiene standards.
• Environmental benefits. Also, MultiWasher use water and detergent efficiently, reducing waste and the environmental impact of your washing processes.

Here’s a quick preview of how MultiWasher challenges the limits of hygiene in your business.

Don’t let contamination jeopardize your standards. Experience the power of the MultiWasher firsthand and discover how it can transform efficiency and safety in your operations. Contact us for a free demo or get in touch with our experts to learn how our solution can make a real difference in your business.