The Main Sources of Contamination in Workplace
Workplace requires a healthy environment for workers and employees. There are various sources causing contamination in a healthy workplace. The contaminations can take various forms and appearance. They include cleaning room, tools, chemicals, product, or machines parts, and processes, consumable supplies and people themselves. It is an established fact that people and workers in a workplace are the main source of contamination and its propagation. A factory having high workforce than the one having few of them have more chances to spread contamination. Beside contamination caused by people the other sources of contaminations are easy to control and sustain. One cannot eliminate the contamination but through effective method, it can be controlled considerably.
Contamination can be classified as Physical contaminant, chemical contaminants, microbiological contaminants, air contaminants, and allergens.
The physical contaminants include all the foreign objects and causes that come from variety of sources. These sources are: Employee e.g. hair, glasses, bands and jewelry and coins. Other contaminants are dirt, pests, food raw material etcetera. Maintenance and cleaning procedures include metal shavings, grease from equipment, nuts, and bolts. Dirty equipment from previous products, glass breakages etc also are sources of contamination. Some other sources may include packaging materials e.g. Ink, dye, staples, paper, cardboard and plastics; Pests e.g. evidence of rodents gnawing on packages, rodent hair, droppings and debris; and incorrectly labeled or packaged raw materials. At last come the industrial sabotage e.g. tampering anywhere through the production process, accumulation of dusts from unclean environments etc.
In order to prevent physical contamination at workplace steps includes: Use of personal protective equipment; Clothing standards such as enwrapped hair, no jewelry; metal detectors; Rulings against glass in production or packaging areas; Covering of raw materials and equipment; Maintenance of raw materials and equipments; Cleaning and housekeeping programs; Regular inspection schedules; Reporting of requirements and procedures and Emergency procedures.
The chemical contaminants include the introduction of unwanted substance or some unplanned reaction between the products. These products include unwanted chemicals remaining on food preparation surfaces e.g. Cleaning chemicals; Chemicals remaining in food material after processing; Too much or the wrong chemical added during product manufacturing; Insecticide, pesticides, herbicides and antibiotics that build up during the growth cycle of the food source.
Chemical contamination can be prevented through precautionary measures as: storing chemicals away from food production areas; using correct containers for storing and dispensing chemicals; correctly labeling chemicals in containers; calculating and applying correct quantities; ensuring chemical record sheets are filled in correctly and properly.
The microbiological contaminants are the microorganisms that can poison and spoil the food. It includes fungi, yeasts, moulds, viruses and bacteria.
Microbiological contamination can be prevented by controlling temperature and climate, ensuring personal hygiene standards, proper storage and processing conditions, chemical control, ensuring housekeeping standards, and pest control.
The allergens are the contaminants that include food substance as nuts, milk powder, and pollen grains. In order to control the allergen effective hygienic standards need to be taken. By following the quality standards and ensuring the steps to control contamination, workplace becomes safer, clean, and healthy. The employees and workers will contribute towards better progress and productivity of the workplace.
About the Author
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