HACCP HACCP! Key components HACCP is a process Planning is Essential.
HACCP In Your Schools Preventing Cross-Contamination.
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Transcript of HACCP In Your Schools Preventing Cross-Contamination.
![Page 1: HACCP In Your Schools Preventing Cross-Contamination.](https://reader036.fdocuments.in/reader036/viewer/2022062423/5697bfa61a28abf838c987c7/html5/thumbnails/1.jpg)
HACCP In Your SchoolsPreventing Cross-Contamination
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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.
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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
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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
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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
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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
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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
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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
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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
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Dangers of Cross-Contact
Sabrina Shannon, 13
Natalie Giordi, 13
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How Can it be Prevented?
• Careful storage• Safe handling• Appropriate cleaning and sanitizing
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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.
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Cooler StorageRTE Foods (not cooked)
Whole meats, Fish (145oF)
Ground meats (155oF)
Poultry (165oF)
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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
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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
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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
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Hand Washing
Hands are the biggest utensil for transfer
Hands transfer harmful substances from body, hand-contact surfaces and food
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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
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Proper Hand Washing
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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
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• 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
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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!
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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
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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
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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?”
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Questions?
Contact:
Dr. Ben [email protected] me on twitter @benjaminchapman919-809-3205foodsafetyinfosheets.orgfoodsafetytalk.combarfblog.com