8 - Microbiological contamination

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

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

-By Food premises not kept clean

-By Food handlers with poor personal hygiene

-By Equipment + utensils: cleaned & sanitized properly

How can you prevent cross-contamination by storing food safely? What sections should each food be sorted?

-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?

- Don’t contact food by the handles of utensils for serving

- Never mix old food with new food

Should replace used pan of food + utensils sent for dishwashing

What are tips to not contaminate 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