HACCP In Your Schools Preventing Cross-Contamination.
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Transcript of HACCP In Your Schools Preventing Cross-Contamination.
HACCP In Your SchoolsPreventing Cross-Contamination
What is Cross-Contamination?
Cross-contamination is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food.
How Does it Occur?
Harmful substances can be transferred by anything food contacts:
o Hands o Prep tables, equipment, cutting boards o Cooking and serving utensilso Standing or dripping water o Other contaminated food
Why is it a Concern?
Harmful substance is transferred to a food that may not not need be cooked or washed (ready-to-eat)
Cross-contamination can lead to foodborne illness
Terms to Know
• Food-contact surface: anything that touches food directly
• Hand-contact surface: anything that hands touch
• Ready-to-eat (RTE): any food that does not need to be washed or cooked before consumption
Review: Hazards in Food
• Biologicalo Bacteria, viruses, parasites, fungi
• Chemical o Allergens, pesticides, cleaners and sanitizers
• Physicalo Glass, bone, rocks, metal, plastic, finger nails,
hair, bandages, rodents/insects
Biological Hazards
Microorganisms can be transferred from a raw or contaminated product to ready-to-eat (RTE) product
The microorganisms can cause infections, or produce toxins that cause illness
Chemical Hazards
Improper cleaning or labeling can lead to chemicals being transferred to food
Transfer of allergens is called cross-contact, but works by the same mechanism(s) as cross-contamination
DQ Shake
• 3 illnesses from vanilla milkshakes
• Contaminated with floor degreaser/cleaner
• Chemical being used to clean container still inside when employee filled it with syrup
Dangers of Cross-Contact
Sabrina Shannon, 13
Natalie Giordi, 13
How Can it be Prevented?
• Careful storage• Safe handling• Appropriate cleaning and sanitizing
Storage
Placement in storageo Separate raw and ready-to-eat items as much
as possibleo Store ready-to-eat foods above raw
foods/meatso Store raw meats based on final cooking
temperature, highest temperature on the bottom.
Cooler StorageRTE Foods (not cooked)
Whole meats, Fish (145oF)
Ground meats (155oF)
Poultry (165oF)
Storage
Other factorso Proper containers,
lids and coverso Storage in
designated areas only
o Keep areas clean and dry
o Keep dollies and carts clean
Safe Food Handling
• Keep raw and RTE foods separate• Wash produce before use• Cook foods to proper internal
temperatures• Clean and sanitize surfaces and
hands when switching between foods
Foster Farms Outbreak 2013
• Raw chicken from Foster Farms had an unusually high amount of Salmonella bacteria
• 634 infected, 29 states and Puerto Rico• Outbreak strain found on raw product
and cooked rotisserie chicken• Proper cooking and handling
would have prevented illness
Hand Washing
Hands are the biggest utensil for transfer
Hands transfer harmful substances from body, hand-contact surfaces and food
Hand Washing
Always use a hand washing sinko Must have at least one hand washing sink and
one bathroomo Adequate flow and pressureo Warm water must reach 100F
Proper Hand Washing
Hand Washing
1. Wet hands and exposed parts of arms with warm water and add soap
2. Rub soap into hands and arms for 10-15 seconds
3. Rinse hands and arms with warm waterWhole process should take 20
seconds
4. Dry hands and arms on disposable paper towel or electric dryer
• Beforeo Starting worko Touching raw or TCS foodo Touching ready-to-eat foodo Putting on new gloves
• Duringo Food preparation as frequently as required to
maintain clean hands and prevent cross-contamination
o Switching between raw and cooked foodo Switching between raw and ready-to-eat food
When to Wash Hands
When to Wash Hands
• Aftero handling raw foodo using bathroomo coughing, sneezing, blowing noseo touching handkerchief, hair, faceo cleaning/sanitizingo removing garbageo changing protective gloveso breakso touching money
Any activity that contaminates
hands!
Cleaning and Sanitizing
• Follow proper cleaning and sanitizing procedures
• Clean and sanitize all food contact surfaces when switching tasks
• Clean hand-contact surfaces on a regular basis
Other Prevention Strategies
• Organize the kitchen with raw and RTE preparation as far away as possible
• Consider color-coding equipment, utensils or gloves for difference products
Communication • Inform - Master Cleaning Schedule
o Keep workers informed about what to clean, how to clean it, and what tools and supplies are required to conduct cleaning activities
• Shareo “I’ll be back… This area is dirty”o “I’m handling meat. Could you do salads?”
• Correcto “Wait, you’re using the raw meat knife!”o “Why did you put the lettuce by the hand
wash sink?”
Questions?
Contact:
Dr. Ben [email protected] me on twitter @benjaminchapman919-809-3205foodsafetyinfosheets.orgfoodsafetytalk.combarfblog.com