main factors contributing to outbreaks of foodborne illnesses
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Main factors contributing to outbreaks of foodborne illnessesBelow is a list of the most common factors contributing to outbreaks of foodborne illnesses.
These factors can be categorised into two groups:
1. Microbiological contamination of food i. Use of unsafe food source
ii. Cross-contamination
iii. Infected food handlers
2. Survival or growth of food poisoning micro-organisms in food (related to improper time / temperature control)i. Inadequate cooking
ii. Prolonged storage of food between 4°C and 60°C (Temperature danger zone at Appendix 1(i) )
iii. Improper cooling
iv. Inadequate reheating
v. Inadequate thawing of food before cooking
vi. Preparation of food too far in advance and storage of food at temperature danger zone
vii. Improper handling of leftovers
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Microbiological contamination of food
Survival or growth of food poisoning micro-organism
in food
Outbreaks of foodborne
illnesses
Improper time/temperature control
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Temperature danger zone
* Note: Some of the food poisoning bacteria can still grow at low temperature, e.g. Listeria monocytogenes.
Food should be stored at 4°C or below or above 60°C to retard the growth of food poisoning bacteria.
High Temperature
(Not suitable for food poisoning bacteria to
survive)
Temperature Danger Zone(Food poisoning
bacteria grow rapidly)
Low Temperature(Food poisoning
bacteria grow slowly)*
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i)
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Examples of hazardsA hazard is anything in food that may cause harm to consumers.
Hazards may be biological, chemical or physical:
Biological
Chemical
Physical
Glass fragments
Metal fragments
Stones
Salmonella spp.
Staphylococcus aureus
Vibrio parahaemolyticus
Listeria monocytogenes
Norovirus
Hepatitis A virus
gastrointestinal tract of humans and animals
skin, hair, nose and throat of humans, and animals
marine environment and seafood
soil, faeces of humans and animals, sewage and grease
Sewage and shellfish
Sewage and shellfish
Meat and its products, milk and eggs, etc.
Flour confection, milk and its products, egg products, ham and ready-to-eat foods (e.g. cooked food, sandwiches and sushi), etc.
Shellfish to be eaten raw and undercooked shellfish, etc.
Raw milk, soft cheese, poultry, meat and cold dishes (e.g. salad, coleslaw and sandwiches), etc.
Salad, raw vegetables and shellfish (e.g. oysters), etc.
Shellfish (e.g. clams and oysters), etc.
Sources Suspected Food Items
Leafy vegetables
Coral reef fish
Corns, nuts/peanuts and their products, cereals and figs
Prohibited pesticides
Toxins (Fish)
Mycotoxins
Suspected Food Items
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Food Safety Plan Worksheet
Stage :
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Appendix 4
Hazards Control LimitsMonitoring Procedures
Corrective Actions RecordsWhat How When Who
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Appendix 5
Approved Suppliers Record Form
Product Details of supplier (e.g. name, address, phone number and food safety management system, etc.) SignatureDate
approved Remarks Date
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Appendix 6
Unqualified Suppliers Record Form
Product Details of supplier (e.g. name, address, phone number and food safety management system, etc.) SignatureCauses of failure Date
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Appendix 7
Purchasing Record Form
Ordered date Name of product PackagingSupplier Amount of product
Specification (with / without) Arrival date Signature
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Appendix 8
Record Form for Receiving Frozen Products
Date Time Amount of productName of product Supplier Corrective actions
(if any)CommentsPackaging Temp (°C) Signature
Standard Temperature: at –18°C or below or food is entirely frozen Absence of large ice crystals Package: intact
Monitoring Methods Visual inspection and use of suitable food thermometers
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Appendix 9
Record Form for Receiving Chilled Products
Date Time Amount of productName of product Supplier Corrective actions
(if any)CommentsPackaging Temp (°C) Signature
Standard Temperature: 4°C or below Expiry date: use by and best before dates Package: intact
Monitoring Methods Visual inspection and use of suitable food thermometers
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Appendix 10
Record Form for Receiving Dry Products
Date Time Amount of productName of product Supplier Corrective actions
(if any)CommentsPackaging Signature
Standard Expiry date: use by and best before dates Package: intact
Monitoring Methods Visual inspection
Location/Code :
Check Frequency :
Remarks :
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Temperature Log
Device*: Freezer/Chiller/Hot holding apparatus/
Standard*: –18°C/ 4°C / >60°C / Corrective Action :
Date TimeCorrective actions
(if any)Temperature Comments Signature
Audited by : Date :
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* Please delete where inappropriate.
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Corrective Action Record Form
Date Time Corrective actionsControl limits contravened Signature
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Cleaning Schedule Record Form
Date Time RemarksSignature
Audited by : Date :
Equipment to be cleaned
Cleaning agents to be used
Cleaning method
Location of the equipment
Cleaning frequency
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Pest Control Inspection Record Form
Date Location checked Actions takenSigns of pests (Yes / No) Signature
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Pest Control Monitoring Record Form
Date Location checked Actions takenType of baits Evidence of
infestation Signature
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Staff Training Record Form
Name
Position
Previous training received
Name of programme / Type of certificate Contents Organisation Date of training
Additional training required:
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Customer Complaint Record Form
Date of complaint
Name of the complainant
Telephone number of the complainant
Cause of the complaint
Ways of sending the complaint
Staff receiving the complaint
Oral/Written
Staff handling the complaint
Result of the investigation
Corrective actions taken
Response of the complainant
Remarks
Not satisfactory/Satisfactory
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Food Safety Plan
Manager Self-inspection Checklist
Checked by : Date:
Part 1
Standard Yes No N/A Comments Date corrected
I. Personal Hygiene
Employees wear proper clothing
Food handlers wear hair restraintsFingernails are short, unpolished and cleanJewellery is limited to watch and plain ring
Gloves are changed at critical points
Open sores, cuts or bandages on hands are completely covered while handling food
Adequate handwashing and drying facilities are available
Wash hands routinely and thoroughly, follow proper handwashing procedures
No smoking in preparation, service, storage and warewashing areas
Eat, drink, or chew gum only in designated areas away from work areas
Employees take appropriate action when coughing or sneezing
Disposable tissues are used and disposed of after coughing/blowing nose
Personnel with infections restrictedEmployee illnesses are documented
Standard Yes No N/A Comments Date corrected
Standard Yes No N/A Comments Date corrected
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II. Utensils and Equipment
All small equipment and utensils, including cutting boards and can openers, are thoroughly cleaned between uses
Small equipment and utensils are air dried
Work surfaces are clean to sight and touch
Work surfaces are washed and sanitised between uses
Thermometers are washed and sanitised between each use
Drawers and racks are clean
Small equipment is inverted, covered, or otherwise protected from dust or contamination when stored
III. Cleaning and Sanitising
Three-compartment sink is properly set up for warewashing (wash, rinse and sanitise)
Cleaning procedures are in place for utensils, equipment and premises
Chlorine test kit or thermometer is used to check sanitising rinse
If heat sanitising is used, utensils should be immersed in boiling water
If using chemical sanitiser, proper dilution should be ensured
Cleaning chemicals and equipment are stored properly
The utensils are allowed to air dryAdequate clean wiping cloths are provided
Cleaned tableware and utensils are properly stored
Standard Yes No N/A Comments Date corrected
Standard Yes No N/A Comments Date corrected
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IV. Waste Disposal
Adequate waste disposal bins are provided
Waste disposal bins are washed and sanitised
Waste disposal bins are emptied as necessary
Cartons and waste are removed from food preparation area
Waste storage area is insect - or rodent - proof
Proper storage is available for brooms, mops and other cleaning utensils outside food preparation area
V. Pest Control
Screens are put on open windows and doors and properly maintained
A pest control program is in place
No evidence of pests is present
Stage Control limits Yes No N/A Comments Date corrected
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Food Production
Receiving Inspect incoming food and supplies immediately upon receipt
All foods and supplies are promptly moved to proper storage areas
Receiving area is clean and free of food debris, boxes or other refuse
Chilled and frozen products are arriving at correct temperature
Products are supplied by approved suppliers
Dry Storage
Storage area is dry and well ventilated
All foods and paper supplies are stored off the floor
All foods are labelled with name and (expiry / delivery) date
FIFO (First-in-first-out) is used
There are no bulging or leaking canned goods in storage
Opened bulk-food supplies are stored in containers with tight-fitting lids
Food is protected from contamination
All surfaces and floors are cleanChemicals and cleaning supplies are stored away from food and other food-related supplies
Checked by : Date:
Part 2
Frozen foods are thawed under refrigeration or in cold running water
Food is kept under appropriate temperature (i.e. cold foods at 4°C or below and hot foods above 60°C Food is tasted using proper method
Food is prevented from cross-contamination
Food is handled with clean utensils or clean hands
Avoid touching parts of utensils that directly contact food
Proper cooling procedures have been practised
Stage Control limits Yes No N/A Comments Date corrected
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StorageThermometers are conspicuous and accurate
Proper temperatures are maintained: 4°C or below for chillers and –18°C or below for freezers
All foods are stored off the floorUnits are clean
Food is arranged in a way to allow air circulation
Cooked foods are stored above or separately from raw foods
Proper chilling procedures have been practised
All foods are properly wrapped, labelled and dated
FIFO (First-in-first-out) is used
Food Handling
Transport containers and carts are regularly cleaned and sanitised
Proper temperatures are maintained during transport: at 4°C or below for cold foods and above 60°C for hot foods
Transport carts and containers for food are covered
Transport vehicles are clean
Stage Control limits Yes No N/A Comments Date corrected
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HoldingUnits are clean
Food is heated to 75°C or above for at least 30 seconds before placing in hot holding
Temperature of food being held is above 60°C
Food is protected from contamination
Display
Transport
Display of ready-to-eat and non ready-to-eat foods is separated
Different sets of utensils are used to handle ready-to-eat and non ready-to-eat foods
Hot foods are kept above 60°C
Cold foods (e.g. raw oysters, sashimi and salad) are kept at 4°C or below