8 - Microbiological contamination

Microbiological contamination (microorganisms not naturally contain those microorganisms) can come from?

-Cross-contamination (ready-to-eat food contaminated by microorganisms from raw food)

-Food premises not kept clean

-Food handlers with poor personal hygiene

-Equipment + utensils: cleaned & sanitized properly

How can you prevent cross-contamination by storing food safely?

Top Shelf

Cooked + washed ready-to-eat foods

Middle Shelf

Unwashed raw fruits + vegetables + re-heatable foods

Bottom Shelf

Raw meat, poultry, seafood

What protective shield glass is used for food display?

Sneeze guards

What should you not do for microbiological contamination? What should you do?

- Handles of utensils for serving: no contact with food

- Never mix old food with new food

Replace used pan of food + utensils sent for dishwashing

What are tips from not contaminating food as it's being served?

- Use single-use disposable plastic bags, wax paper, disposable gloves

- Cover cutlery (forks, knives, spoons)

- Glasses upside down ( if out + not in use)

- Use trays

How can you prevent contamination while serving?

- Don't touch surfaces of dishes or utensils: contact with mouths/food (straws, tops of plates, insides of glasses, eating ends of cutlery)

- No thumb on top of plate; Hold under w/ thumb on rim

What should you do with discarding food/items?

- served food, but not eaten: must be thrown out

- can't be sure if food was touched

- Single service items are 1 time use only (disposable plates/plastic cutlery)

What's the best way to avoid cross-contamination between raw food + ready-to-eat food?

Have separate equipment + preparation areas

What can you do to keep track of equipment?

-Use colour coded utensils

-cutting boards for different types of foods

What tips can you follow to help prevent equipment cross-contamination?

-Keep sanitizing solution + Sanitize wiping cloths