Transcript FOOD SAFETY DAY 6/5/96

MODULE 3
PREVENTING
CONTAMINATION
Cross-contamination
Cross-contamination is the transfer of a
harmful substance to food by vehicles
such as:
CHEMICALS
HANDS
BACTERIA
UTENSILS &
EQUIPMENT
How does it happen?
Improper storage practices
 Contact with food workers
 Food and/or ingredient contamination
 Contact with food contact surfaces of
equipment, utensils, and wiping cloths
 Contamination from ice
 Contamination by consumers

Ready-to-eat food items
Foods that do not require cooking or
further preparation prior to
consumption.
Contamination by food handlers
 Sick
food service workers
 Open
cuts, scrapes and burns
 Inadequate
 Eating,
 Soiled
hand washing
drinking, or using tobacco
clothing
Protecting stored food

Keep food storage areas clean, sanitary
and properly organized

Keep foods covered

Store foods away from toxic items

Store foods on shelves at least six inches
above the floor

Prevent insect and rodent infestation

Prevent leakage from overhead pipes
Contamination from
food contact surfaces

Improperly washed & sanitized equipment
Knives
Grinders

Improper storage of in-use utensils
Spoons
Food & ice scoops

Cutting boards
Slicers
Tongs
Frozen dippers
Store equipment in a clean, protected
location
Contamination from
wiping cloths



DO NOT store cloths on
equipment or preparation
surfaces
Store wiping cloths in
sanitizer when not in use
Use paper towels when
utilizing sanitizer from a
spray bottle
Cleaning and sanitizing
 Utensil washing
– By hand
– Mechanical
equipment
 Food contact surfaces
 Cleaning-in-place equipment
Sanitizer concentrations






Chlorine-------------------------50-100ppm
Quaternary Ammonia-----------200ppm
Iodine--------------------------------12.5ppm
Contamination from ice

Product packaging

Food displays

Cooling
Cross-contamination
from consumers

Provide sneeze guards for food displays,
service lines, and self-service areas

Provide clean tableware for second
portions and refills

Have provisions for condiment
protection
Demonstration for in-place
sanitizers and wiping cloths