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Cross Contamination

Cross Contamination Occurs when microorganisms transfer from one product to another by hand, utensils, equipment, or other physical contact The largest cause of foodborne illnesses Result of human negligence

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Cross Contamination

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  1. Cross Contamination • Occurs when microorganisms transfer from one product to another by hand, utensils, equipment, or other physical contact • The largest cause of foodborne illnesses • Result of human negligence • Always clean and sanitize hands, cutting boards, workstations, utensils after each job. Store raw food properly in refrigerator • Chicken on bottom shelf (takes longest to cook) • Use air tight containers to store raw food and clearly label and date • Lowest internal cooking temperature is stored on top • Clean vs. Sanitary • Cleaning • Removing visible debris, grease, and grime • First step before sanitizing • Use hot soapy water to clean and/or degreaser • Sanitizing • Two types: heat and chemical • Kills pathogens • Heat • Used with dish machines. Need to reach 171F and 180F to sanitize small equipment • Chemical • Most commonly used • Water hardness, water temperature, residue, detergents are factors that influence effectiveness • Must be changed every 4 hours • Never mix chemicals • Wear gloves • Dilute with water • Allow to air dry ALWAYS

  2. INSECT AND RODENT CONTROL • Spread biological hazards through urine and feces, which contain pathogens • Spread hazards with their feet and bodies by crawling through garbage then over work surfaces • Flies and cockroaches are greatest health risk • Mice and rats are the biggest rodent problem • Must keep kitchen clean and sanitary to prevent issues • Don’t leave food/garbage laying around • Use screens on windows and doors – make sure sealed properly • Use blowers on doors • Check all delivery boxes for insect damage (eggs, droppings) • Seal cracks in foundation, doors, and windows • WASTE CONTROL • Line trash can with heavy duty liners • Empty into dumpster outside of restaurant often • Don’t allow cans to overflow • Recycle • Regularly clean cans and dumpster to prevent insect/rodent issues • Always wash hands after touching garbage

  3. HAZARD ANALYSIS CRITICAL CONTROL POINT • HACCP – identifies where contamination is most likely to occur • Was originally developed for NASA • Tracks PHF (potentially hazardous foods) • CCP – critical control point • Step where control can be applied to prevent or eliminate food safety hazard • Where pathogens are killed • Records should be kept on HACCP foods • THE HEALTH INSPECTOR • Randomly comes to inspect facility, unannounced • Not the enemy – makes sure rules are followed • Frequency determined by restaurant size, prior inspection results, risk level of customer base, workload of health department • Responsible for public safety • Check for biological, chemical, and physical hazards

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