Food Sanitation Part 2: Preventing Food Contamination

Causes of contamination: Physical Biological Chemical Food Sanitation Part 2:Preventing Food Contamination

Biological Contaminates • Main source of food contamination • Can be caused by bacteria, viruses and parasites • Many of these naturally exist on foods because of the environment in which they grow or live • Our job is to purchase uncontaminated food, sanitize food, or keep the microbe from growing to an unsafe level, keep these microbes from infecting safe foods

Sources of Contamination: • People • Raw Foods, such as raw meats and fish • Pests and Pets • Air and Dust • Water • Soil • Food Waste

How Contamination Occurs: • Most often foods which cause illness and not the original foods containing the bacteria • CROSS- CONTAMINATION is to blame • Raw foods come in contact with ready-to-eat food (RTE) or potentially hazardous food (PHF)

Factors which allow bacteria to grow: • F: food • A: acidity, low or mild • T: temperature • T: time • O: oxygen • M: moisture • Most organisms require these conditions to grow, although a few do not need acidity or oxygen

Cross Contamination happens when: • Raw food comes in direct contact with RTE or PHF • Liquid from raw food comes in contact • Contaminated hands, utensils, work surfaces, dishes, dish cloths or containers come in contact with RTE or PHF

To best prevent contamination: • Raw, Cooked, RTE and PHF should be kept separate at all times: storage, transportation, preparation and display • All food contact surfaces should be cleaned and thoroughly sanitized after each use

General Temperature Control • Restrict time that PHF is in the “DANGER ZONE” • Cold food should be under 41* • Hot food should be over 135* (holding) • “Holding” Temperatures are usually lower than “cooking” temperatures

Specific ways to control temp: • Keep PHF refrigerated until immediately before use • Cook food completely (to a specified temp) • keep hot food hot until served • Cool hot food as quickly as possible (shallow containers are best) • Thaw foods under refrigeration • Reheat foods adequately, usually to 140* or above

Keeping a Clean and Safe Kitchen: • Dry goods should be stored on shelves, 6” (or higher) above the floor • Clean spills ASAP • Keeps pests from being attracted • Prevents slips and falls • Rotate foods on FIFO basis (First In, First Out) • insures less waste and guards against use of potentially spoiled food

Keeping a Clean and Safe Kitchen: • Always use separate work spaces for PHF • further insures limited bacterial contact • Garbage facilities should be well away from food prep areas • Store foods with the basic principles of food safety in mind

Critical Control Points and Critical Violations • CCP: a point at which food is susceptible to active microbial growth – such as being at room temperature • These points must be monitored by management and employees to prevent food borne illness • CV: written documentation of a time/temperature abuse of food by food safety inspectors

Kitchen Worker Safety • Prevent cuts: • Store and wash knives separately • Cut can lids completely off • Clean up broken glass ASAP • Prevent Burns (contact ,steam, flash and chemical) • Use potholders (no wet ones) • Avoid loose clothing • Open lids away from your face • Open oven door and allow heat to escape before reaching inside) • Read all precautions on cleaning products before using • Prevent Electric Shock • Switch appliances off before disconnecting • Pull on plug ends, not cords • Never operate switches with wet hands • Keep cords in good repair

First Principles of Food Safety • There is no substitute for exemplary personal hygiene • Food should be checked upon delivery to insure wholesomeness • Store immediately and properly • Rotate food supplies • Monitor food temperatures often • Follow Public Health standard regulations

Food Sanitation Part 2: Preventing Food Contamination