Professional Documents
Culture Documents
Chemical and microorganisms cannot move on their own however. They need
to be transported, an event known as Cross-contamination. The major cause
of cross-contamination is people. Food handlers can transfer biological,
chemical or physical contaminants to the food while processing, preparing,
cooking and serving the food. It is necessary therefore to view sanitation as
1
the correction of problems caused by direct contamination and the
prevention of problems caused by cross-contamination during processing and
service.
BIOLOGICAL CONTAMINANTS
Bacteria which are single celled micro organisms are the leading cause of
food borne illnesses. Some bacteria are beneficial such as those that aid in
digesting food or decomposing garbage. Other bacteria spoil food, without
rendering it unfit for human consumption. These bacteria called
putrefactive are not a sanitation concern. The bacteria that are dangerous
when consumed by humans are called pathogenic. These bacteria must be
destroyed or controlled in a food service operation. Most bacteria reproduce
by binary fission. Their genetic material is first duplicated and the nucleus
then splits, each new nucleus taking some of the cellular material with it.
Under favorable conditions, some bacteria can divide every 15-30 minutes.
Within 12 hours, one bacterium can become a colony of 72 billion bacteria,
more than enough to cause a serious illness. Some rod shaped bacteria are
capable of forming spores. Spores are thick wall structures used as a
protection against hostile environment. The bacteria essentially hibernates
within their spores where they can survive extreme conditions that would
otherwise destroy them. When conditions become favorable, the bacteria
returns to a viable state. This is important in food sanitation because
heating or sanitizing techniques may not destroy bacterial spores.
2
- Intoxications,
- Infections and
- Toxin medicated infection.
Botulism is a well known example of an intoxication. Certain bacteria produce
toxins, byproducts of their life processes. You cannot smell, see or taste
toxins. Ingesting these toxin producing bacteria by themselves does not
cause illness. But when their toxins are ingested, the toxin can poison the
consumer. Proper food handling techniques are critical in preventing an
intoxication because even if a food is cooked to a sufficiently high
temperature to kill all bacteria present, the toxins they leave behind are
usually not destroyed.
All bacteria, like other living things need certain conditions to complete
their life cycles. Like humans, they need food, a comfortable temperature,
moisture, the proper PH, the proper atmosphere and time. The best way to
prevent bacterial intoxications and infections is to attack the factors that
bacteria need to survive and multiply.
FOOD: Bacteria need food and energy for growth. The foods on which
bacteria thrive are referred to as potentially hazardous foods (PHF).They
are generally high in protein and include animal based products, cooked
3
grains and some cooked vegetables. These foods and items containing these
foods must be handled with great care.
Keep hot foods hot. The high internal temperatures reached during proper
cooking kill most of the bacteria that can cause food borne illnesses. When
foods are reheated, the internal temperature should quickly reach or exceed
165°F (74°C) in order to kill any bacteria that may have grown during
storage. Once properly heated, hot foods should be held at temperatures of
140°F (60°C) or above. Foods that are displayed or served hot must be
heated rapidly when heating or reheating foods to reduce the time in the
danger zone. When heating or reheating foods
Keep cold foods cold : Foods that are to be displayed, stored or served cold
must be cooled rapidly.
4
- Refrigerate semi solid foods preferably at 40°F (4°C) or below in
containers that are less that 2” deep. Increased surface area
decreases cooling time.
- Avoid crowding the refrigerator. Allow air to circulate around the
foods.
- Vent hot foods in an ice water bath.
- Pre chill ingredients such as mayonnaise before preparing cold foods.
- Store cooked foods above raw foods to prevent cross contamination.
Keep frozen foods frozen : Freezing at 0°F (-18°C) or below essentially stops
bacterial growth but will not kill the bacteria. Do not place hot foods in a
regular freezer. This will not cool the food any faster and the release of
heat can raise the temperature of the other foods in the refrigerator. Only
a special blast freezer can be used for chilling hot items. If one is not
available, cool hot foods as mentioned earlier before freezing them. When
frozen foods are thawed, bacteria that are present will begin to grow.
Therefore:
- never thaw foods at room temperature.
- Thaw foods gradually under refrigeration to maintain the foods
temperature at 40°F or less. Place thawing foods in a container to
prevent cross-contamination, from leaking or dripping liquids.
- In an emergency, thaw foods under running water at a temperature of
70°F or 21°C or cooler.
- Thaw foods in a microwave only if the food is prepared and served
immediately.
CHEMICAL CONTAMINANTS
5
Residual chemicals such as antibiotics, fertilizers, insecticides and
herbicides have brought about great progress is controlling plant animal and
human disease. Thereby permitting greater crop yield and stimulating animal
growth. The benefits derived from these chemicals however must be
contrasted with the adverse effect on humans when they are used
indiscriminately or improperly. The danger of these chemicals lies in the
possible contamination of human food , which occurs when the chemical
residues remain after the intended goal is achieved. Fruits and vegetables
must be washed and peeled properly, lentils and dals should be washed and
then soaked and this water discarded to make sure the risk of chemical
contamination is reduced and if possible removed altogether to ensure
chemical residues are not consumed.
Toxic metals are another type of chemical contamination and occurs when
metals such as lead, mercury, zinc, antimony or copper are dispersed in food
or water.
- Metals can accumulate in fish and shell fish living in polluted waters or
also in plants grown in soil contaminated by these metals.
- Using an acidic food such as tomatoes or wine in a zinc
lined(galvanized) or unlined copper vessel can cause metal ins to be
released in the food.
- Antimony is used in the bonding of enamelware and it can be released
into food when the enamel is chipped.
- Lead enters the water from lead pipes and solder and is found in the
glaze on some ceramic tiles.
6
Consuming any of these metals can be poisonous. Be cautious in using service
ware or cookware that might be susceptible to poisoning.
PHYSICAL CONTAMINANTS
CROSS-CONTAMINATION
For example, one item such as your finger or the cutting board becomes
contaminated and then contaminates some other food or tool such as your
knife. Using a knife to cut raw chicken and then using the same cutting board
or knife (without washing/disinfecting it first) to cut salad ingredients to be
eaten raw; will cause cross contamination to occur.
7
sanitized. Cross-contamination can easily occur from smoking in the kitchen
and therefore this useless activity is totally banned in all kitchens and food
service operations. Personal hygiene and cleanliness, equipment and dish
sanitizing and pest management can reduce cross-contamination.
HACCP SYSTEMS
8
THE SAFE WORKER
The kitchens are filled with objects that can cut, burn, break, crush or
sprain the human body. The best way to prevent work-related injuries is
proper training, good work habits and careful supervision.
Safe behavior on the job reflects pride, professionalism and consideration
for fellow workers. The following should alert you to conditions and
activities aimed at preventing accidents and injuries.