MODULE 3MODULE 3

PREVENTING PREVENTING

CONTAMINATIONCONTAMINATION

Cross-contaminationCross-contamination

Cross-contamination is the transfer of a Cross-contamination is the transfer of a harmful substance to food by vehicles harmful substance to food by vehicles such such as: as:

HANDSHANDS

UTENSILS &UTENSILS &EQUIPMENTEQUIPMENT

CHEMICALSCHEMICALS

BACTERIABACTERIA

How does it happen?How does it happen?

Improper storage practicesImproper storage practices Contact with food workersContact with food workers Food and/or ingredient contaminationFood and/or ingredient contamination Contact with food contact surfaces of Contact with food contact surfaces of

equipment, utensils, and wiping clothsequipment, utensils, and wiping cloths Contamination from iceContamination from ice Contamination by consumers Contamination by consumers

Ready-to-eat food itemsReady-to-eat food items

Foods that do not require cooking or Foods that do not require cooking or further preparation prior to further preparation prior to consumption.consumption.

Contamination by food handlersContamination by food handlers

Sick food service workersSick food service workers

Open cuts, scrapes and burnsOpen cuts, scrapes and burns

Inadequate hand washing Inadequate hand washing

Eating, drinking, or using tobaccoEating, drinking, or using tobacco

Soiled clothingSoiled clothing

Protecting stored food Protecting stored food

Keep food storage areas clean, sanitary Keep food storage areas clean, sanitary and properly organizedand properly organized

Keep foods coveredKeep foods covered Store foods away from toxic items Store foods away from toxic items Store foods on shelves at least six inches Store foods on shelves at least six inches

above the floorabove the floor Prevent insect and rodent infestationPrevent insect and rodent infestation Prevent leakage from overhead pipesPrevent leakage from overhead pipes

Contamination from Contamination from food contact surfacesfood contact surfaces

Improperly washed & sanitized equipmentImproperly washed & sanitized equipment Knives Knives Cutting boards Cutting boards Grinders Grinders Slicers Slicers

Improper storage of in-use utensilsImproper storage of in-use utensils Spoons Spoons Tongs Tongs Food & ice scoopsFood & ice scoops Frozen dippers Frozen dippers

Store equipment in a clean, protected Store equipment in a clean, protected locationlocation

Contamination from Contamination from wiping clothswiping cloths

DO NOT store cloths on DO NOT store cloths on equipment or preparation equipment or preparation surfaces surfaces

Store wiping cloths in Store wiping cloths in sanitizer when not in usesanitizer when not in use

Use paper towels when Use paper towels when utilizing sanitizer from a utilizing sanitizer from a spray bottlespray bottle

Cleaning and sanitizingCleaning and sanitizing

Utensil washing– By hand– Mechanical

equipment

Food contact surfaces

Cleaning-in-place equipment

Sanitizer concentrationsSanitizer concentrations

Chlorine-------------------------50-100ppmChlorine-------------------------50-100ppm Quaternary Ammonia-----------200ppmQuaternary Ammonia-----------200ppm Iodine--------------------------------12.5ppmIodine--------------------------------12.5ppm

Contamination from iceContamination from ice

Product packagingProduct packaging

Food displaysFood displays

CoolingCooling

Cross-contamination Cross-contamination from consumers from consumers

Provide sneeze guards for food displays, Provide sneeze guards for food displays, service lines, and self-service areasservice lines, and self-service areas

Provide clean tableware for second Provide clean tableware for second portions and refillsportions and refills

Have provisions for condiment Have provisions for condiment protectionprotection

Demonstration for in-place Demonstration for in-place sanitizers and wiping clothssanitizers and wiping cloths