Chemical hazards to food safety such as food additives, allergens
and sanitation agent’s residues were correctly identified by only
41.07% of the operators. Approximately 72% of MH responded that
chemicals used in sanitation processes must be stored separately
from food products to prevent cross contamination. Most of those
interviewed (87.5%) indicated pests, poor personal hygiene and
improperly sanitized utensils as potential sources of cross
contamination. At the same time 73.21% of those questioned know
that cleaning and disinfecting the thermometer probe prevents
cross contamination when they check the temperature of a meat
carcass with the same thermometer