Transcript What is cross-contamination?

ADVANCED.fst
food safety training in Canada
for food handlers
Based on the
Canadian Food
Retail and Food
Services
Regulations
and Code
Introductions
GROUP DISCUSSION:

How long have you been in the foodservice
industry?

One thing you learned from reading
ADVANCED.fst (That you didn’t know before!)

One thing you want clarified today
Foodhandler’s Responsibility

Read the information on page 8 of
the ADVANCED.fst course book

Discussion:


What do food safety leaders need to
know?
What can we learn from this long list?
Foodhandler’s Responsibility

Food safety is the responsibility of all
who come into contact with food

Food safety skills will help you advance
in your food career

Food safety must be our number one
concern

Food safety knowledge will help at home
and in your community
Section One:
The Challenge to Food Safety
Chapter 1:
Food Safety Essentials
10 Things You Need to Know about Food Safety
What is a foodborne Illness?
How does food become contaminated?
3.
How can we prevent food contamination?
4.
What are the 3 steps to food safety?
5.
What is potentially hazardous food?
6.
Why is the temperature of food important?
7.
Why is time important in food preparation and
handling?
8.
What is the most important tool for food safety?
9.
What is cross-contamination?
10. What are the most important things that food
handlers can do for food safety?
1.
2.
What is a foodborne illness?
A. Injury caused by eating food
contaminated with a foreign
object
OR
B. Illness caused by eating
contaminated food
Flow of Food
1.
2.
3.
4.
5.
The path that foods in your
operation should follow:
Receiving
6. Holding
Storing
7. Serving
Thawing
8. Cooling
Preparing
9. Re-heating
Cooking
Flow of Food
Potentially Hazardous Foods
Foods That Favor Rapid Micro-organism Growth
What is Contamination?
The unintended presence of harmful
substances or micro-organisms in food.
There are 3 types of contamination.
What are they?
Types of Food Contamination
1.
Biological Contamination
2.
Chemical Contamination
3.
Physical Contamination
Cross-Contamination
What is cross-contamination?

The transfer of harmful substances or
micro-organisms to food from other:
foods
 people
 equipment/surfaces

Cross-Contamination
Harmful micro-organisms
can travel!
FROM…
Foodhandler
 Equipment
 Raw food

TO…
Ready-toeat food
This is called
cross-contamination
Clean vs. Sanitary
Clean:
Free from visible soil, food residue and other
foreign material.
Sanitary: Free from harmful levels of contamination.
Kitchen area looks clean
Bacteria that remain if not sanitized
BASICS.fst 2nd ed. page 27
Factors Most Often Named in
Foodborne Outbreaks

Three broad categories:
Time and temperature abuse
 Poor personal hygiene
 Cross-contamination

Activity

What are the main causes of
foodborne illness?

What can we do to ensure food
safety?

Complete Exercise 1, page 18
Section One:
The Challenge to Food Safety
Chapter 2: Food Safety
Hazards
Biological Contamination

Contamination by micro-organisms that
can cause foodborne illness

The most dangerous kind of contamination

Can affect large numbers of people

Caused by micro-organisms such as:
 Bacteria
 Viruses
 Parasites
19
 Moulds
 Yeasts
Types of Micro-Organisms
Micro-organisms that can contaminate
food and cause foodborne illness
Bacteria

Bacteria are our
number one food
safety concern!

Microscopic, single cell
organisms that multiply
quickly, and easily survive
on humans
Example: Salmonella
Bacteria

Pathogenic: micro-organisms that cause
disease

Toxigenic: poisonous bacteria that produce
toxins as they multiply (they are also
pathogenic)
How Bacteria Make People Sick

BACTERIAL INFECTION:
Results when a person eats food containing
harmful micro-organisms
Example: Salmonella

BACTERIAL INTOXICATION:
Results from eating food containing
poisonous toxins
Example: Staphylococcus
How Quickly Bacteria Multiply
over
819,200
102,400
204,800
409,600
12,800
25,600
51,200
1600
3200
6400
100
200
400
800
1 million
bacterial
bacterial
bacterial
bacterial
bacterial
cells
cells
cells
cells
cells
3.5 hours later
How To Avoid….
Biological Contamination
 People, animals,
insects,
equipment all
carry microorganisms which
can easily get
into food.
Prevent
Kill
Destroy
Temperature Danger Zone (TDZ)
The Temperature Danger Zone
(TDZ) = 4ºC to 60ºC (40ºF to 140ºF)
Keep food safe by keeping it
out of the TDZ.
It is your responsibility
to keep food out of the
Danger Zone!
Time

Reduce the risk of bacterial growth by
keeping food out of the Temperature
Danger Zone.

Throughout the preparation and cooking
process, food must not stay in the TDZ for
more than four hours (cumulative), and
ideally for the least amount of time
possible.
Temperature Control

Temperature control is a critical
aspect of food safety.

The thermometer may be the single
most important tool you have to
protect food.
What Bacteria Need To Grow
/NUTRIENTS
/WATER
Viruses

Micro-organisms that multiply inside
living cells (need a host to survive)

Do not reproduce in foods

Need a host to survive

Do not require a PHF to be
transmitted

May survive freezing and cooking
Examples: Norwalk virus, over 300
strains of cold, Hepatitis A
Fungi
Commonly cause food
spoilage, not illness
Fungi
Moulds
Yeasts
Mushrooms
Parasites

Transferred through water
contaminated with feces
or by animals
Examples:
Trichinella spiralis in pork
Cyclospora in strawberries and raspberries
Chemical Contamination
 Pesticides
 Food additives
 Preservatives
 Cleaning supplies
 Toxic metals that
leach through old
cookware and
equipment
PREVENTION: How To Avoid….
Chemical Contamination
 Proper Storage
and labeling
 Use Cleaning
Products Safely
 Use safe food
containers for
acidic food
Physical Contamination
Dirt
Broken glass
Crockery
Other objects –
that accidentally
get into the food
(hair, nails,
staples)
How To Avoid….
Physical Contamination
 Keep jewelry at
home
 Note any
deterioration in
equipment, walls,
etc.
 Cautiously open
packages
 Wear hair nets
Allergies
Allergens enter a person’s system by:
 Ingestion (eating or drinking)
 Inhalation (breathing)
 Skin absorption
Allergies: Background
Allergen:
 Any substance that causes an allergic
reaction
Anaphylaxis:

Shock induced by allergens that may
cause a decrease in blood pressure
Common Food Allergens
Top 10 most
common foods:
 Peanuts
 Tree nuts
 Fish, crustaceans
 Shellfish
 Eggs
Sulphites
Soybeans
Wheat
Sesame seeds
 Milk

Allergy Symptoms
Vomiting
 Nausea
 Stomach cramps
 Indigestion
 Diarrhea
 Ear aches

Hives
Eczema
Headaches
Asthma
Rhinitis

Prevention
You can help customers stay safe from
allergens by:
 Avoiding cross-contamination
 Clean and sanitize equipment
 Practice proper handwashing often
 Only use high quality food providers, approved
ingredients, and keep ingredient list on hand
 Keep foods with known allergens in a separate
area or prepare last!
Essential Practices!

Be open and honest about the
ingredients of a food product when asked
 Keep a recipe book so that all staff will
be able to report ingredients when asked
 If you don’t know if a specified allergen is
in the food, say so!
 When preparing food for a person who
has alerted you to their allergy, ensure
that measures are taken to prevent cross
contamination between the food they are
sensitive to and the meal you are
preparing.
Remember: even trace amounts of an allergen is
enough to cause serious harm
It is Your Responsibility

Give the customer the right
information!
If you are not sure of the ingredients
in a certain food, tell the customer
you are not sure: it is better to be safe
than sorry!

In An Emergency
If a customer has an allergic reaction:
1.
2.
3.
4.
5.
6.
Inform your manager
Ask the customer what they ate
Call 911
Ask the customer to stay until they
are feeling better
Call the local health unit
Get customer contact information
Activity

Consider this… (page 39): discuss
in small groups

Complete Exercise 2, page 40
Section One:
The Challenge to Food Safety
Chapter 3: Personal
Hygiene
Step 1: Prevention
Personal Hygiene
Food can be
contaminated by
a food handler
during
preparation if
there is a lapse
in good personal
hygiene
Personal Hygiene
Sources of contamination from food handler
• We all carry
bacteria in and
on our bodies
• Some bacteria,
called
“pathogens”
may be harmful
to the health of
others
Handwashing Station and Supplies





Dedicated sink only for handwashing
Convenient and accessible location
Hot and Cold water
Single-use soap dispenser (liquid soap)
Single-use hand drying devices (paper
towel)
 Signage explaining proper handwashing
procedures
Handwashing
• Hands are a major source of
contamination of food
• Wash your hands when you start work
• Handwash basin should be kept clean and
unobstructed
• Use basin for hand washing only
Proper Handwashing
1. Wet hands with hot
running water
4. Rinse hands
2. Apply soap
5. Dry hands
3. Vigorously scrub
for at least 20
seconds
6. Turn off water with
paper towel to avoid
recontamination
Other Rules of Good Personal Hygiene
Good Personal
Hygiene Practices:
Hygiene Tips in the
workplace:
• Shower or bathe
before coming to
work
• Do not smoke,
eat or drink
when handling
food
• Ensure uniform is
clean and bring to
work in a clean bag
• Change into
uniform at work
• Wear hair
restraints to
prevent
contamination
Other Rules of Good Hygiene
• Testing food during prep
• Smoking
• Eating area
• Dressing area & personal storage areas
• Employee restrooms
What to do if you are sick…
Tell your manager
Stay home if you suffer from…




Vomiting
Diarrhea
Jaundice
Excessive coughing or sneezing
If you have an open sore or
blister:




Clean and properly bandage the
sore/blister
Wear gloves
Tell your manager
Be assigned to non-food station
Activity

Consider this… (page 49): discuss
in small groups

Complete Exercise 3, page 50
Section Two:
The Flow of Food
Chapter 4: Thermometers
Flow of Food
1.
2.
3.
4.
5.
The path that foods in your
operation should follow:
Receiving
6. Holding
Storing
7. Serving
Thawing
8. Cooling
Preparing
9. Re-heating
Cooking
Keep Food at the Right Temperature
We use thermometers to:

Check the temperature of controlled rooms
and compartments
 Fridges, freezers, steam tables, etc.

Food products
 Upon
arrival & in storage
 On display
 Thawing
 The cooking process
including cooling & reheating!
Types of Thermometers
TimeTemperature
Indicators
Bi-Metallic stemmed
thermometer
Digital
Infrared
Thermocouple
Calibration: Ice-point Method
Step 1 Fill a container with
crushed ice and add
drinkable water (50/50)
Step 2 Put the thermometer in
the container with probe
completely submerged,
wait 30 seconds
Step 3 Turn the nut until it
reads 0°C (32°F)
Calibration: Boiling-point Method
Step 1 Boil drinkable water in
a container
Step 2 Submerge the sensor
into the boiling water. Wait
until the needle stops.
Step 3 Using a small wrench,
turn the calibration nut until
the thermometer reads
100°C (212°F)
Measuring Temperatures







Stick sensing tip of thermometer into thickest
part of food
Check temperature in several places
Don’t let thermometer touch equipment (side or
bottom of pans) or bones in food
For bulk milk/liquids, fold the bag over the
stem of the thermometer or probe
Packaged foods: insert the thermometer
stem/probe between two packages
Don’t rely on thermometers built into
equipment
Wait for needle or readout to stop moving
before reading
Cleaning Thermometers
Thermometers must be cleaned
and sanitized between each use!





Remove any visible dirt
Wash stem with a sanitizing solution
safe for food-contact items
Rinse with drinkable water
Allow to air-dry
Keep in a sanitary holder when not is
use
Section Two:
The Flow of Food
Chapter 5: Purchasing &
Receiving
Purchasing Guidelines
 Choose
suppliers
who:
 Reliable,
sources
are approved
 Inspected
according to set
law
 Use
properly
refrigerated
trucks

Train employees
 Use proper
packaging
 Cooperative with
your own
employees
 Allow inspection
of trucks
Receiving
 Dedicated
area for
receiving
 Receive
one at a
time
 Inspect
delivery
trucks for
cleanliness
 Inspect
immediately

Reject
unacceptable
goods
 Limit time food
spends in the
Temperature
Danger Zone
 Check expiry
dates
Receiving

Measure product
temperature
 Log in acceptable
goods
 Label and move
for storage right
away
Torn Bag

Remove hazards
such as staples,
nails before
unpacking
 Must arrive in
sanitary condition
Moisture Stain
Rejecting Shipments
 Separate
 Explain
 Get
unacceptable food
problem to delivery driver
signed adjustment slip
 Record
incident in log
Section Two:
The Flow of Food
Chapter 6: Storing Food
Safely
Storing
Check stock dates
 Rotate stock: FIFO
 Check temperatures
 Keep storage areas
clean
 Store items 6”
off the floor

Refrigerators
Keep food at an internal product temperature: 4°C
(40°F) for short periods.
Store raw meats

Separately from
cooked/readyto-eat foods

Below ready-to-eat/
prepared foods

As indicated in
the illustration
Freezer Storage
Keep food at an internal product temperature: -18°C
(0°F) or lower.
use units only to store already chilled or
frozen foods


Receive, inspect and store immediately

Regularly check temperatures (unit & food)

Maintain units (defrost – move food)

Never refreeze thawed food
Proper Dry Storage
 At
least 15 cm (6 in.)
off the floor and 5
cm (2 in.) from the
walls
 Pest
free
 Well
ventilated
 Cleanable
 Protects
and clean
from
contamination
during storage
Chemical Storage

Store separate from food

Locked rooms/cabinets away
from food prep areas

Store in original containers,
properly labeled

MSDS nearby
Facilities & Equipment

Air circulation
Original packaging – never reuse old
wrapping/containers


Leak-proof, non-absorbent, sanitary, foodgrade containers

Store food only in proper storage areas

Store food away from sewer/water lines,
drains, and condensation

Clean & sanitize all utensils & equipment
Section Two:
The Flow of Food
Chapter 7: Keeping Food
Safe During Preparation
& Service
Thawing Food Safely
DO thaw….
1.
2.
3.
4.
In a refrigerator
Under running
potable water at a
temperature of
21°C (71°F) or
lower
As part of the
cooking process
In a microwave
Food Preparation
Avoid the Danger Zone
• Ensure food spends as little
time as possible in danger zone
•Keep food in cold storage until
needed
Avoid cross-contamination
•Practice proper hand washing
•Use utensils or equipment to
handle food
•Clean and Sanitize
•Keep raw food and ready-toeat food separate
Cooking
Ensure even cooking temperatures
 Ground meat must reach an internal
temperature of at least 70oC (158oF)
 Measure temperatures in several
areas

REMEMBER!
Cooking food can make
food safe but does not keep it safe.
TIME-TEMPERATURE CONTROL CHART
ITEM
TEMPERATURE
Food mixes
Int. Temp. 74°C(165°F)/15 sec
Pork, lamb, Veal, Beef whole
cuts)
Int. Temp. 70°C (158°F)
Rare Roast Beef
Int. Temp 63°C (145°F)/3 min.
Poultry (Whole)
85°C (185°F)/15 sec.
Stuffing in Poultry
74°C (165°)
Ground Meat
70°C (158°F)
Eggs
63°C (145°F)/15 sec.
Fish
70°C (158°F)
Reheating
74°C (165°)
Holding
Don’t mix new food into old!
 Keep equipment clean
 Wash garnish containers
 Do not place packaged food directly
on ice (use potable water for ice!)
 Never use hot-holding equipment to
cook or re-heat foods

Holding
Hold cold food below 4oC and hot
food above 60oC
 Room temperature: 2 hours max!
 Stir food often
 Check food temperatures
at least:

Cold - every 2 hours
 Hot - every 2 hours

Cooling
Large amounts of foods take a long time to
cool down: they may remain in the danger
zone too long!
To speed cooling,
•
•
•
Use shallow pans
Place hot food in ice bath
Use a blast chiller
Foods must be cooled from 60oC down to 20oC within
2 hours,
and from 20oC down to 4oC within 4 hours!
Re-heating

Re-heat to minimum 74oC

Only re-heat once

Throw out if food cannot reach
minimum temperature within 2
hours

Never add reheated food to fresh
food
Serving
•Insist customers
use clean plates
each time they
return to a food bar
•Wash hands before
handling Single
Service Items
•Store Single
Service Items off
the floor in closed
containers
Section Three:
Developing a Food Safety System
Chapter 8: Introducing the
HACCP System
Food Safety Program
A Hazard Analysis Critical
Control Point (HACCP pronounced
“HASSIP”) system
 Identifies hazards within the flow of
food.

Implements controls based on the
hazards identified.
Section Three:
Developing a Food Safety System
Chapter 9: Foundation
Programs
Section Three:
Developing a Food Safety System
Chapter 10: Adapting
HACCP Principles to
Your Operation
Section Four:
Facilities Maintenance
Chapter 11: Facilities &
Equipment
Non-Removable Equipment
Turn off and unplug electrical cords
 Remove any removable parts
 Clean and Sanitize:

1. Wash
with detergent solution
2. Rinse with clean water
3. Sanitize with hot water or steam
spray (82oC)
Section Four:
Facilities Maintenance
Chapter 12: Cleaning &
Sanitizing
Clean vs. Sanitary
Clean:
Free from visible soil, food residue and other
foreign material.
Sanitary: Free from harmful levels of contamination.
Kitchen area looks clean
Bacteria that remain if not sanitized
Clean and Sanitizing
Cleaning:
• Removing dirt and
stains you can see
using hot clean
water with detergent
Sanitizing:
• Killing 99.9% of
harmful microorganisms using
very hot water or
chemical
sanitizing
solution
When must you …
…clean and sanitize surfaces and kitchenware?





Before you begin food preparation
After contact with food
When changing from one food type to another
When the work day or shift is complete
Every 4 hours if equipment is in constant use
What should you clean and sanitize?



Dishes, glasses, utensils
Kitchen equipment (including slicers, tools)
Countertops and cooking surfaces (all food
contact surfaces including walls, backsplashes)
 Machines for washing dishes and pots
 Thermometers
Machine Washing





Follow manufacturer
instructions
Monitor wash time and
temperature
Monitor sanitizing time and
temperature
Clean machine daily
Drain machine every shift
(or every 2 hours of
operation)
Cleaning and Sanitizing in…
…a 3-Compartment Sink
•
•
•
Scrape and pre-rinse
In sink 1, wash with hot, soapy water (45oC)
In sink 2, rinse with hot water (45oC)
In sink 3, sanitize with clean, very hot water (77oC) OR
hot water (45oC) and sanitizer for 2 minutes
45 ºC/113ºF
Chemicals:
Cleaning and Sanitizing in…
…a 2-Compartment Sink
•
•
•
Scrape and pre-rinse
In sink 1, wash with hot, soapy water (45oC)
Rinse with hot water (45oC)
In sink 2, sanitize with clean, very hot water
(77oC) OR hot water (45oC) and sanitizer for
2 minutes
Washing Dishes
Let dishes air dry
 Frequently check water temperature
 Rewash dishes if dirty
 Discard damaged dishes
(ie: chipped plates)
 Touch plates by edges only
 Touch utensils by handle only

Section Four:
Facilities Maintenance
Chapter 13: Pest
Management
Rodent Infestation
Signs of a Rodent Infestation
 Droppings
 Signs
of gnawing, holes
 Tracks
in dusty areas
 Nesting
 Wear
(shiny and black)
materials
marks along base boards,
where rodents tend to travel
Pest Control
Insects and rodents can spread disease!
They can carry micro-organisms to food.
Methods of Control
 Sprays
 Traps
Image courtesy of the National
Pest Control Association
 Repellents
Pest Control
Methods of Control:
 Traps
boards
Images courtesy of the National
Pest Control Association
 Glue
Glue board
Multi-use traps
Mouse and rat traps
Poisonous Bait






Consult with a certified pest control
specialist
Poisonous bait must be labeled and
stored separately from food
Use covered bait traps to avoid
contamination of your food
Place bait out of the way, along walls
Keep track of where you placed traps
and check them regularly!
Dispose of dead pests
Section Four:
Facilities Maintenance
Chapter 14: Regulatory
Agencies & Inspection
Your Health Inspector
Employed by provincial and local
health units
 Responsible for enforcing Public
Health laws
 Inspects food premises to ensure
compliance with the regulation and
food areas meet standards
 Provides advice on proper food safety
practices

During the Inspection
Co-operate!
 Be positive, professional and honest
 Ask questions for clarification
 Provide records or food samples
 Relay all information to your
manager!

Activity
This is a chance for you to learn from
fellow classmates:
1.
2.
3.
Break into groups of 3-6
Discuss and compare best practices
that are used in your various
establishments
Decide where your highest risks are
and what policies and procedures you
can implement to protect your
customers