Workplace Hygiene in a Childcare Setting - Essay Example

Had the chicken meat salad been put in the refrigerator until it was ready to be spread on the bread and served immediately, then yes, it could safely be served to the children. However, the fact that it was already made way before consumption and left at room temperature wrapped in plastic may have given microorganisms to spread and contaminate the sandwiches which makes it unfit for consumption. Salmonella, which often originates from the intestines of animals and birds and usually contaminates raw meat, and Staphylococcus or Golden Staph, which produces a toxin in the food as it grows, are two common food poisoning bacteria.

Salmonella contaminates raw meat, especially chicken. It also can be found on vegetables since they come from the soil. Eggs are also prone to be contaminated with Salmonella bacteria. Staphylococcus contaminates non-acid, moist foods and most likely, dairy products, meat dishes, and egg products. One type of non-bacterial food poisoning micro-organism is Viral Gastroenteritis which easily spreads to others in close contact with the infected person. Its origin is the human feces, which may unconsciously spread by simply touching contaminated work surfaces, a tap, toilet flush buttons or handles, children’s nappies, or even toys; from drinking contaminated water or consuming food grown or washed with water that is contaminated.

Bacteria grow at room temperature, and incorrectly cooled foods. Leaving more than a day between preparation and service of the food at room temperature causes bacteria to spread. Poor personal hygiene of food handlers who are infected with the bacteria inadequate cooking or reheating to kill the bacteria, if present. Dirty premises, appliances, and equipment whereas bacteria can already be dangerous when it contaminates food, with mold, it becomes toxic when it produces substances called mycotoxins which can cause a lot more damage to the human body.

If bacteria may contaminate foods upon contact, molds grow in foods stored at warm and even room temperature.