food contaminants pt1

contamination happens when:

• harmful substances such as dirt, microorganism or harmful chemicals accidentally or deliberately comes in contact with food

• These can cause sickness or injury

• Simple mistakes or negligence

Three Major Food Contaminants/Food Hazard

• Biological

• Chemical

• Physical

Biological Hazards

• Include bacteria, viruses, parasites and fungi.

• These organisms are very small and can only be seen with the aid of a microscope.

• Many of these organisms occur naturally in the environment where the foods grow.

• Most are destroyed by adequate cooking, and numbers are kept to a minimum by proper cooling during distribution or storage.

Biological Contaminants are caused by these 3 factors:

• Time and temperature abuse

• Cross contamination

• Poor personal hygiene and improper handwashing

Cross Contamination

• One of the most common causes of food poisoning and bacterial infection.

• This happens when disease causing microorganisms are spread or passed on from another food, hand surtaces, utensils or equipment to another food.

Bacteria Spread on Through

• Hand to Food

• Food to Food

• Equipment to Food

Food to Food Contamination

• Raw meat, fish, poultry and vegetables are breeding grounds for millions of bacteria.

• Bacteria moves through flies, and drippings.

• When the bacteria transferred from these raw foods to ready to eat food such as green salad, pasta salad and cooked meat and even fruit, cross contamination happens.

Effects of Chemical Contamination

• Taste may be affected

• May cause vomiting

• May damage internal organs such as esophagus, stomach or intestines

• May cause cancer

• May cause death

Potentially Hazardous Food (PHF)

• Foods that need Time and Temperature Control for Safety (TCS).

• Usually high in protein and carbohydrates such as eggs, poultry and dairy products

Foods that are not PHF:

• Unopened canned goods

• Pickles

• Salted dried meats

• Honey and jam

• Fruit cakes

• Biscuits and crackers

• Hard Cheeses

Chemical Contamination

• Means food that has come into contact with chemical that can cause food poisoning.

Common Causes of Chemical Contamination:

• cleaning agents

• unwashed fruits

• vegetables

• food containers made from non-safe plastic

• pest control items such as fly spray or rat poison

Controlling Temperature

is perhaps the most critical way to ensure food safety.

Time-Temperature Abuse

One of the leading causes of food-borne illness is pathogenic bacteria that has allow to multiply in the food because of

Types of Food Contaminants

• Biological Contaminant

• Physical Contaminant

• Chemical Contaminant

Temperature Abused is used to describe situations when foods are:

• Exposed to temperatures in the danger zone for more than 4hrs.

• Not cooked or reheated sufficiently to destroy harmful microorganisms.

• Food has not held at the proper temperature up receiving and during storage Food was not cooled or reheated properly.

• Food is not cooked or reheated to temperature high enough to kill harmful microorganisms.

• Food is not cooled low enough fast.

• Food is prepared in advance and not set to a safe required internal temperature while the food is on hold.

Controlling And Preventing Time Temperature Abuse

• Never expose the food to temperature danger zone: 41F-135F

• Do not hold the food in room temperature more than 4 hours.

• Record and monitor time and temperature in receiving, storage, preparation, holding, cooling and reheating.

Directly

• When one food touches or drips onto another

Indirectly

Through hands, equipment, surfaces, or other items.

• Hands

• Equipment

• Work surfaces

• Food contact surfaces (chopping board, knives)

Hand to Food Cross-Contamination happens from the following reasons:

• Food handler did not wash his/her hands before preparing or touching food.

• Food handler has uncovered cuts or wounds.

• Food Handler touches the food with bare hands or did not use single use disposable gloves.

• Food handler can also pick up bacteria by touching raw food and then handling cooked or ready-to-eat foods.

• Food handler wears inappropriate jewelry while handling food.

Controlling and Preventing Hand to Food Cross Contamination

• Wash hands properly and at appropriate times.

• Wash hands before putting on single-use gloves and change gloves frequently, especially when activity changes.

• Cover cuts, sores, and wounds.

• Avoid wearing jewelry except for a plain ring such as wedding band

Preventing and controlling food to food cross-contamination

• Make sure to separate raw meat, poultry and seafood from another grocery item in your food cart. Plastic bags can be used to prevent their juices to drip onto other foods.

• It is also best to separate these foods from other foods at check out and check in your grocery bags

• Keep raw meat, poultry and seafood in a sealed plastic bags or covered containers to prevent juices from dripping to another foods.

Controlling and Preventing Equipment to Food Cross-Contamination

• Use color coded cutting boards for different foods.

• Cutting boards and knives should be cleaned and sanitized every single use.

• Maintain clean and sanitary facility such as storage area, serving area

• Use kitchen paper towels in wiping spills.

• Specific food has its own specific containers.

• Label each container with specific type of food and specific date of consuming the food.

• Wash and sanitized food thermometer and can opener after every use.

• Keep kitchen utensils in a high tightly closed container.

• Do not reuse plastic wraps or aluminum foil.

• Never touch a dish, tray, flat wares or glass wares where food will be placed or where a person's mouth will touch.

Effects of Chemical Contamination

• Taste may be affected

• May cause vomiting

• May damage internal organs st as esophagus, stomach or intestines

• May cause cancer

• May cause death

Controlling and Reducing the Risk Chemical Contamination

• Store chemicals away from food.

• Never store chemicals in food containers

• Never use food containers for cleaning jobs

• Train employees in handling chemicals

• Read manufacturer's instructions

• Label all chemicals including water

• Chemical should keep in their original containers

• Choose cleaning products that are suitable for food environment. It should be non-corrosive, non-
  pertumed and non-toxic

Controlling and Preventing Physical Contaminants

• Wash fruits and vegetables thoroughly to remove dirt.

• Keep premises clean and well maintained. Repair defects immediately.

• Remove food and all containers away from the area that is being repaired.

• Check equipment regularly, make sure they are all good condition. Report immediately any problems ( broken equipment.

• Do not repair equipment in the preparation area, it increases the risk of contamination from machines parts

Controlling and Preventing Physical Contaminants

• Always wear hair net and remove all jewelry.

• Always cut fingernails short and free from nail poli

• Avoid wearing make-up and tie your hair with elas band.

• Protect food from pests by maintaining facilities.

• Do not store food directly to the floor.

• Put all rubbish and food waste away outside and store in a covered waste bins

Controlling and Preventing the Growth of Pathogenic Bacteria in PHF

Never allow the food to stay at temperature danger zone (41F-135F) for more than 4 hrs.

Food Handlers Should Observe the Following:

Wash hands properly using disinfectant soap and hot water:

• before handling food

• switching from raw to cooked food

• after using the toilet

• after handling waste or pets

• after coughing, sneezing or blowing nose

• Nails short, clean, no varnish, no jewelry

• Cover cuts - colored plaster

• Avoid touching face/hair;

• Wear protective clothing (e.g. apron, cap, gloves);

• Don't work with food if ill;

• Avoid chewing gum, cigarette and drinking beverage in the food preparation area;

• Remove jewelry and other objects in the body that might accidentally fall in the food.

Food Handlers Should Stay Home if they have the following Illness such as:

• Hepatitis A

• Shigella

• E-coli Infection

• Salmonella