The Baja California State Commission for Protection Against Health Risks (COEPRIS) provided training to 60 restaurant workers this week on how to prevent food contamination, underscoring the importance of maintaining strict hygiene practices, particularly during the summer heat.

The course, focused on food safety and the prevention of foodborne illness, highlighted the risks of cross-contamination—such as using the same knife to cut raw chicken or fish and then fresh vegetables, even if they have been washed. Instructors also warned about hazards from damaged utensils, chemical spills, and common habits such as handling a cellphone while cooking.

Biological factors were also addressed, including infestations of pests such as cockroaches or flies, which can thrive in structural defects such as wall cracks or floor gaps and contaminate food with eggs or larvae. Proper fumigation and maintenance, participants were told, are essential.

“These practices can be applied in any kitchen, whether it’s an industrial dining hall, a restaurant, or even at home,” said COEPRIS commissioner Dagoberto Valdés Juárez.