Almost 80 percent of chopping boards recently tested showed unsatisfactory levels of cleaning to prevent the spread of bacteria.
As part of a project organised by the Berkshire Food Sampling Group, 18 premises were checked. In total 63 swabs were taken from chopping boards, work surfaces, serving tongs or utensils, and complex equipment such as vacuum packers and meat slicers. All of these had been cleaned and were ready to be used.
The swabs were tested for a range of serious problems including aerobic bacteria, e-coli and gut bacteria. 45 percent of them were found to be unsatisfactory. More worryingly, of the 15 chopping boards that failed the tests, 12 of them appeared to be clean.
Hilary Cole, West Berkshire Executive Councillor for Public Protection said: "These results are a serious warning to catering businesses. The fact is that you cannot tell if something is hygienically clean just by looking at it. This is why it is so important to properly disinfect all equipment that comes into contact with food. We will continue to monitor the cleaning standards of catering businesses and take action as required."
Paul Anstey, Environmental Health and Licensing Manager added: "In the vast majority of cases the businesses we tested were simply not getting their cleaning right. Chopping boards had the poorest results so businesses must ensure they are frequently cleaned, disinfected, and replaced when they become worn."
For advice on effective cleaning, visit the food safety for businesses or general food hygiene advice pages here. Food safety courses are also held monthly at the Council Offices in Newbury.
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