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MODULE 3 PREVENTING CONTAMINATION CONTAMINATION. Cross - Contamination Cross-contamination is the transfer of a harmful substance to food by vehicles.

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Presentation on theme: "MODULE 3 PREVENTING CONTAMINATION CONTAMINATION. Cross - Contamination Cross-contamination is the transfer of a harmful substance to food by vehicles."— Presentation transcript:

1 MODULE 3 PREVENTING CONTAMINATION CONTAMINATION

2 Cross - Contamination Cross-contamination is the transfer of a harmful substance to food by vehicles such as: Cross-contamination is the transfer of a harmful substance to food by vehicles such as: HANDS UTENSILS & EQUIPMENT CHEMICALS BACTERIA

3 Ready-to-Eat Food Items Foods that do not require cooking or further preparation prior to consumption.

4 How Does It Happen? n Contact with food workers n Improper storage practices n Food and/or ingredient contamination n Contact with food contact surfaces of equipment, utensils, and wiping cloths n Contamination from ice n Contamination by consumers

5 Contamination by Food Handlers n Sick food service workers n Open cuts, scrapes and burns n Inadequate hand washing n Eating, drinking, or using tobacco n Soiled clothing

6 Protecting Stored Food n Keep food storage areas clean, sanitary and properly organized n Keep foods covered n Store foods away from toxic items n Store foods on shelves at least six inches above the floor n Prevent insect and rodent infestation n Prevent leakage from overhead pipes

7 Contamination From Food Contact Surfaces n Improperly washed & sanitized equipment Knives Cutting boards Knives Cutting boards Grinders Slicers Grinders Slicers n Improper storage of in-use utensils Spoons Tongs Spoons Tongs Food & ice scoops Frozen dippers Food & ice scoops Frozen dippers n Store equipment in a clean, protected location

8 Contamination From Wiping Cloths n DO NOT store cloths on equipment or preparation surfaces n Store wiping cloths in sanitizer when not in use n Use paper towels when utilizing sanitizer from a spray bottle

9 Sanitizer Concentrations T Chlorine ppm T Quaternary Ammonia ppm T Iodine ppm   

10 Cleaning & Sanitizing W W Utensil Washing – –By hand – –Mechanical equipment W W Food Contact Surfaces W W Cleaning in Place Equipment

11 Contamination From Ice r Product packaging r Food displays r Cooling

12 Cross - Contamination From Consumers Cross - Contamination From Consumers n Provide sneeze guards for food displays, service lines, and self-service areas n Provide clean tableware for second portions and refills n Have provisions for condiment protection

13 Bacterial Growth Bacterial Growth At time = 90 minutes: 72 bacterial cells


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