Preventing Food Contamination Review

Transcription

1 Preventing Food Contamination Review Preventing Food Contamination 1. The management and supervisory personnel of a food establishment are responsible for preventing and reducing the risks of food contamination hazards to the greatest possible extent. 2. Every food establishment must enact a food safety plan to be followed by all employees and supervisory personnel. The safety plan should be designed both to inform employees about the hazards of food handling and to institute specific regulatory procedures in order to control the risk or likelihood of hazards. 3. Although any food safety plan that is approved by the appropriate regulatory agency is acceptable, the FDA most recommends the adoption of an HACCP plan. HACCP 1. Hazard Analysis and Critical Control Points, or HACCP, is a regulatory standard upon which the safe practices of food processing, packaging, distribution, preparation, and service are based. 2. The goal of HACCP is to prevent the hazards of food-handling by first identifying potential hazards through hazard analysis and then by taking steps to reduce or eliminate these hazards at important points in time, that is to say, at critical control points. 3. Recall that a manager must exhibit his or her understanding of HACCP principles according to the demonstration-of-knowledge requirement during inspection of the food establishment. Sources of Contamination #1 Contamination by Employees. 1. Thorough, frequent, and appropriate hand-washing is crucial to preventing infection or contamination of foods by food employees. 2. With the exception of washing fruits and vegetables, employees should never touch exposed ready-to-eat foods with bare hands. 3. Gloves, deli paper, or utensils such as tongs should always be used to handle ready-to-eat foods. 4. Sometimes, in non-hsp food establishments, bare-hand contact may be permitted for handling ready-to-eat foods, but only under very specific and

2 5. restricting conditions. 6. Employees should be specifically trained in the appropriate methods of hand washing, including where and when to practice hand washing. 7. Documentation must also be maintained verifying that each employee washed his or her hands before contacting ready-to-eat foods. 8. Any corrective actions taken to ensure these regulations must also be recorded. 9. Employees may contaminate or infect foods when taste-testing. A utensil used for taste-testing should never be placed back into any food which will be sold or served. 10. The proper technique for taste-testing is to place a small portion of the food into a disposable cup and to use a utensil, which should then be placed in the warewashing area, to taste from the cup a good distance away from the main portion of the food. #2 Contamination of Food and Ingredients 1. Prior to its preparation, food retains much of the bacteria of its original environment, whether from the soil or from the animal 2. The proper handling and preparation of food are essential to preventing cross-contamination by the transfer of germs from one food to another and to destroying any harmful bacteria on the food before consumption. 3. The specific regulatory procedures for preventing cross-contamination among foods or ingredients include Raw animal foods, including raw ready-to-eat foods like sushi, should be separated from all other types of food, particularly other ready-to-eat or cooked foods, during preparation, storage, holding, and display. Frozen raw animal foods that are commercially processed and packaged may be stored with other packaged foods, including packaged ready-to-eat foods. Different types of raw animal foods, including beef, pork, lamb, poultry, and fish, should also remain separated during storage, preparation, holding, and display. Using separate equipment, separate areas of preparation, or separate times of preparation for each meat can help eliminate the hazards of cross-contamination. Animal foods may, however, be combined as ingredients during preparation. Unwashed fruits and vegetables should remain separated from ready-to-eat foods. Fruits and vegetables must be thoroughly washed under running water or with approved chemicals to remove soil and contaminants before being cut,

3 before use in food preparation, and before being served raw. Food products which require raw eggs as an ingredient and which are not cooked after the addition of the eggs should instead be prepared with pasteurized eggs or egg product substitutes. Such preparations include Caeser dressings, ice creams, egg nogs, meringues, mayonnaises, hollandaise sauces, Bearnaise sauces, and egg-fortified beverages. Eggs intentionally prepared raw or undercooked on request, must be held at a temperature of at least 145 F (63 C) for at least 15 seconds and may be served only under approval of the regulatory agency. Unsafe or unapproved additives must never be added to food. Approved additives must never be added to food at unsafe levels. Sulfiting agents may not be added to raw fruits or vegetables or to any food which provides a good source of vitamin B1. Except for grapes, no foods should be treated with sulfiting agents prior to receipt by the establishment. All stored foods must be packaged, wrapped, or otherwise appropriately contained. Raw animal foods, unless frozen and in the package of the original processor, should not be stored with other foods, or if so, must be stored beneath all other types of food. Whole fruits, vegetables, nuts with shells, and shellstock may be stored without packaging so long as their natural protective coverings are intact. Cuts of raw meat or bacon slabs may be hung unpackaged on sanitized hooks or placed on sanitized racks. Whole, uncut, processed meats, such as smoked or cured hams or sausages, may also be placed unwrapped on sanitized racks. In addition, prepared food that is stored for cooling procedures does not need to be wrapped or packaged. Foods transferred to a non-original package or container, including storage and working-use containers, must be clearly labeled with the common name of the food. Potentially hazardous foods dispensed through a vending machine must remain packaged in their original packaging materials whether from a processing plant or from the food establishment where originally prepared. Hermetically sealed food containers are heat sealed to prevent any gasses from entering or escaping the package. Hermetically sealed food containers should be cleaned of all visible soil prior to being opened. Though the container protects its contents from contamination, the outside of the container is not necessarily safe and may transfer germs to the food once exposed. Caution should be taken, when opening a delivery case or box, not to cut, tear, or nick any containers or packages enclosed within it. Distress to the integrity of the packaging material, even by the smallest nick of a box opener, may allow for contamination or adulteration of the food inside. Food which has been determined to be spoiled, damaged, or recalled must be stored in a designated area separated from all viable foods and clean utensils, equipment, linens, or single-use articles. 4. A ready-to-eat food refers to a food that is already in a state of edibility and which does not require any additional preparation for food safety. These include: any raw or partially-cooked animal food served as edible with the conditions that the consumer is advised to the potential hazards and that the regulatory agency has previously approved the preparatory procedure.

4 any food that is properly cooked or properly frozen as specified by the Food Code raw fruits or vegetables that are properly washed as specified by the Food Code any food from which naturally present shells, peels, husks, or rinds are removed any plant food which does not require further washing, cooking, or processing plant derivatives, including spices, seasonings, and sugar bakery items, including cakes, pies, bread, fillings, and icings, which do not require further cooking for safety meat or poultry products which are processed in accordance with USDA regulations, including fermented sausages, such as dry salami and pepperoni, salt-cured meats, and dried meats and jerkies foods packaged in hermetically sealed containers in accordance with FDA regulations for the thermal processing of low-acid foods #3 Contamination by Ice Used as a Coolant 5. Ice used as an exterior coolant must never be used in beverages or as an ingredient in food. 6. Foods on ice for display must not be laid on un-drained ice. 7. Any ice used to cool foods or beverages should be prepared directly from clean drinking water. #4 Contamination from Equipment 1. The equipment, utensils, and surfaces used in the preparation of food are further sources of potential cross-contamination. Equipment must not only be sanitized prior to use, but must be sanitized in between uses as well. 2. In order to help prevent the risks of cross-contamination by equipment, the Food Code includes the following regulations: All utensils, equipment, and surfaces used for the preparation of food must be properly cleaned and sanitized, according to the regulated techniques of the Food Code. Equipment and surfaces should be appropriately sanitized between uses when changing from one type of food to another, such as from raw meat to ready-to-eat or cooked foods. Equipment should also be sanitized when changing from one type of meat to another, such as from beef to poultry. Utensils, in between uses, may be temporarily stored within the food provided that the food is not potentially hazardous and that the handle is above the top of food Utensils may also be laid upon sanitized equipment or food-contact surfaces, beneath running water for utensils used for soft foods, or within a container of water provided that the water remains at a temperature of at least 135 F (57 C) and is cleaned frequently. Utensils used only for non-potentially hazardous foods, such as ice scoops, may be stored in a designated clean and protected location.

5 Cloths used for wiping up spills from tableware or from carry-out containers during food service should be kept dry and should be replaced when food debris or soil is evident. Cloths used to wipe counters or equipment surfaces should be held in a sanitizing solution between uses and laundered daily. Cloths used specifically for wiping equipment or surfaces exposed to raw animal foods should be kept separate from other sanitizing cloths. The sanitizing solutions in which cloths are kept should be maintained free of food debris or visible soil Disposable sanitizing wipes may be used according to the instructions of the manufacturer's label and only if EPA-approved. Single-use gloves should not have cuts or tears and be reasonably unsoiled; Single-use gloves should always be changed when moving from one task to another. Hand washing is required before putting on a new pair of gloves, even when only changing from one pair to the next. Cloth gloves or slash-resistant gloves should not be used in contact with food unless the food will be cooked after contact. Slash-resistant gloves may contact ready-to-eat foods only if the outer surfaces of the gloves are smooth, durable, and non-absorbent or if single-use gloves are worn over the slash resistant gloves. #5 Contamination from the Premises 1. The premises of the food establishment includes all elements of the building from the ground up. The water lines, sewage lines, electrical system, floors and ceilings, walls, paint, and paper, storage shelves, equipment, furniture, et cetera all comprise the premises. 2. The specific regulations of the Food Code against contamination from the premises include: Food should be stored in a clean, dry area where it is reasonably protected against exposure to splashed liquids or dust. Food should be stored at least 6 inches (15 cm) above the ground. Food in packages or in working containers may be stored below 6 inches if on appropriate case lot handling equipment. Cased food with waterproof containers, pressurized beverages, or plastic crates of milk containers may be stored on the floor provided that the floor is clear and is not exposed to moisture. Food may never be stored in locker rooms or dressing rooms, toilet rooms, mechanical rooms, or garbage rooms.

6 Food should not be stored beneath unshielded sewer lines, leaking water lines or leaking sprinkler heads, water lines with condensation, open stairwells, or under any other source of potential contamination. # 6 Contamination by Consumers 1. The consumer's utensils and tableware should not be used to serve food to the consumer, particularly not when serving seconds or refills. 2. When beverages are poured from a general-use container to a consumer's cup, the container should never physically contact the drinking glass. 3. Consumers revisiting self-service foods, such as at a buffet, MUST be instructed to obtain fresh tableware and fresh utensils before serving themselves. 4. Appropriate serving utensils should be available for every different self-service food. 5. Employees trained in safe self-service procedures should monitor the self-service area to ensure that consumers are following regulations. 6. Raw animal foods, excepting sushi and raw shellfish, should not be made available for self-service by consumers. 7. Drinks may be refilled by the consumer at a self-service beverage facility provided that the beverage dispenser meets Food Code regulations for a contamination-free process. 8. A take-home food container designed for return to the food establishment may not be filled with a potentially hazardous food. 9. Take-home beverage containers brought back to the food establishment for refills must be filled by a food employee or may be filled by the consumer if the beverage dispenser allows for a contamination-free process. 10. Displayed foods, excepting shelled nuts and whole raw fruits and vegetables, must be protected from contamination by packaging materials, display cases, salad bar food guards, a counter or service line, or by any other effective means of protection. 11. Condiments available for self-service must be available in contamination-preventing dispensers, in single-serving packets or portions, or in protected food displays with appropriate utensils. 12. Condiments at a vending machine location should be available in single-serving packets or in dispensers filled at an approved food establishment. 13. Food that is sold or served to a consumer may never again be offered for human consumption, even if unused, untouched, or returned. 14. Non-potentially hazardous foods, such as condiments, spices, or crackers, which are presented to the consumer in dispensers or in individual packages may be again offered for consumption so long as the packaging remains unopened and intact or so long as containers remain closed between uses.

7 #7 Contamination from Other Sources 1. Bacteria are everywhere, and without a laboratory, we cannot determine whether bacteria might be harmless microorganisms or illness-causing germs. 2. We should most safely assume that any item or object has the potential for contaminating food. Summarily, food should be protected as possible from every potential source of contamination. Time and Temperature Abuse 1. The time and temperature abuse of food is a primary cause of foodborne illness outbreak. In an earlier Unit we discussed the temperature danger zone. 2. The temperature danger zone is the range of food temperatures that allow and promote the growth of microorganisms in the food itself. 3. The temperature danger zone is from 41⁰F (5⁰C) to 135⁰F (57⁰C). 4. Microorganisms will grow and multiply very quickly at a temperature range between 70⁰F (21⁰C) and 125⁰F (52⁰C). Allowing foods to remain in the temperature danger zone is considered temperature abuse. 5. Time is also an important role in the protection of food. The longer a food is left in the temperature danger zone, the greater the risk of microorganism growth and contamination. 6. The magic number here is FOUR hours. If foods are allowed to remain in the temperature danger zone for more than four hours, you MUST discard the food. 7. There are several steps you can take to help eliminate the time and temperature abuse of food. These include: Holding foods at safe temperatures Cooking foods until they reach safe internal temperatures Cooling warm and hot foods in a recommended manner and within proper time guidelines Storing foods at the appropriate temperatures Reheating foods to the appropriate internal temperatures 8. Your establishment should have a documented set of procedures to help eliminate time and temperature abuse. These procedures may include Employee training on the proper measuring and recording of food temperatures The intervals at which food temperatures should be taken and recorded Safe food storage, preparation, cooking, holding and re-heating procedures Effective corrective actions when time and temperature abuse is discovered

8 Thermometers 1. The thermometer is a very important part of the overall food safety management process. 2. To reduce this risk, you must be able to accurately measure food temperatures to ensure foods are kept out of the temperature danger zone as much as possible. 3. In order to ensure the safety of the food you serve, you must: choose the correct thermometer for the task ensure that the thermometer is accurate and properly calibrated know how to use the thermometer correctly Types of Thermometers 1. The most common type of thermometer is the familiar dial-face bi-metallic stemmed thermometer. 2. Usually, the metal stem of the bi-metallic thermometer is at least five inches long and has a oneinch diameter dial face. 3. This is a great all-around thermometer for measuring the internal temperature of foods, no matter what stage of preparation the food is in. 4. When choosing this thermometer, make sure you can easily read the numbers on the dial face, that it has a calibration nut, and that the sensing area of the stem is easily identified by a groove or dimple. 5. Another common thermometer is the highly-accurate thermocouple thermometer. 6. The thermocouple thermometer has an easy-to-read digital numeric display. Thermocouple thermometers can be used with a variety of probes and are available in many different shapes, sizes and styles. 7. Common thermocouple probes include: surface probes used to measure the temperature of cooking equipment such as pans, griddles and flat grills immersion probes used to measure the temperature of liquids and internal or penetration probes used to measure the internal temperature of foods 8. A laser thermometer, also called an infrared thermometer, is a very accurate thermometer type that is growing in popularity. 9. They only measure surface temperatures and air temperatures, so unlike probe or stemmed thermometers, they cannot be used to measure internal temperatures for heating and cooling foods.

9 10. When it comes to refrigeration and freezing, you will often see hanging thermometers, which tell you the air temperature where they are hanging. If using a cold storage thermometer with glass sensors, the thermometer must be shatterproof. 11. It s usually colder in the back of a refrigerator or freezer than it is near the door, so using two hanging thermometers is a good idea. 12. Some refrigerators and freezers have a temperature readout panel located on the outside of the unit, so that the door doesn t have to be opened in order to tell the temperature inside. Thermometer Calibration 1. Calibration is a measure of how accurately the thermometer is reading the temperature. 2. A well-calibrated thermometer MUST show the temperature within +-2⁰F of the actual temperature. 3. The more a thermometer is used, the more often it may have to be calibrated. In general, thermometers should be calibrated Before the first use each day Before each shift After measuring extreme temperatures After being dropped or otherwise roughly handled Anytime you think the thermometer is not giving correct temperature readings 4. Boiling Point Method of Calibration Add clean water to a pot or deep-style pan and bring it to a boil Immerse the metallic stem or probe into the boiling water until the sensing area is completely in the water. Wait at least 15 seconds for the temperature reading to stabilize. Do not allow the probe or stem to touch the bottom or sides of the pot. At sea level, water always boils at 212 Fahrenheit, and it doesn t get hotter than that, so once you ve immersed the stem into the boiling water, use the pliers or wrench to turn the calibration nut until the needle is pointed directly at 212 F (100⁰C). 5. Ice Point Method of Calibration Fill a large cup or other container with crushed ice and add cold water so that there are no pockets of air trapped between pieces of ice and the container is full. Insert the probe or stem into the water until the sensing area is submerged. Wait at least 15 seconds for the temperature to stabilize and take your temperature reading. The temperature reading should be at 32 F (0⁰C). If the reading shows a different temperature, use the pliers or wrench to turn the calibration nut until the needle points to 32. (Make sure the stem or probe remains in the ice water as you adjust the calibration nut.)

10 Using Thermometers 1. When measuring the internal temperature of food, insert the stem or the probe into the center of the thickest part of the food and make sure the sensing area of the probe is completely inserted. 2. Because heat and cold move from the outside to the inside of food, the thickest part of the food will be the last to get hot or cold. 3. When checking temperatures of packaged foods in a cold display area, place the thermometer between two of the packages. 4. After inserting the stem or probe, wait at least 15 to 20 seconds. This will allow the temperature reading to stabilize and help ensure you are getting an accurate temperature reading. 5. Make sure the sensing area of the stem or probe do not touch the bottom or sides of the pan or equipment. 6. After using you thermometer, it is important to clean and sanitize it properly before using it again for a different task or food item. First wipe or rinse off any visible food particles. Then wash the thermometer. Some thermometers have parts that shouldn t get wet, so make sure it s a part that s okay to wash. All probes can be washed. Once it s washed, place the probe or stem in sanitizing solution for at least 5 seconds. Allow the thermometer to air-dry completely before using it again. Never store thermometers in sanitizing solution.