4. SANITATION
• the application of a science to provide
wholesome food processed, prepared,
merchandised, and sold in a clean
environment by healthy workers;
• to prevent contamination with
microorganisms that cause foodborne illness;
• and to minimize the proliferation of food
spoilage microorganisms.
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5. Effective sanitation
refers to
all the procedures
that help accomplish
these goals
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6. Major food safety incidents have
common characteristics and include
biological, chemical, or physical
hazards. They occur throughout the
food system and have occurred
globally and often result from one or
a combination of factors including:
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• contaminated raw materials
• errors in transportation,
processing,
• preparation, handling, or storage
packaging problems
• food tampering/malicious
contamination
• mishandling
• changes in formulation or
processing
• inadequate maintenance of
equipment or facilities
• addition of incorrect ingredient(s)
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7. REGULATION OF SANITATION
•
•
•
•
Food and Drug Administration Regulations
Good Manufacturing Practices
U.S. Department of Agriculture Regulations
Environmental Regulations
– Federal Water Pollution Control Act; Clean Air Act;
Federal Insecticide, Fungicide, and Rodenticide
Act (FIFRA); and the Resource Conservation and
Recovery Act.
• Hazard Analysis Critical Control Points
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9. What is ‘safe’ food?
For consumers:
Zero risk/hazard
For manufacturers:
Acceptable risk/hazard
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10. Food safety experts agree…
Zero risk is not
feasible.
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11. However…
The risk of food
poisoning could
be reduced from
farm to fork.
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13. FOOD SAFETY
Assurance that food will not cause
harm to the consumer when it is
prepared and / or eaten according to
its intended use
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19. Bacteria
Bacteria are causative
agents of foodborne illness
in cases that require
hospitalization.
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20. Pathogens are ubiquitous
–Intestinal tracts of normal, healthy
animals
–Soil and vegetation
–Animal wastes
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21. Pathogens are ubiquitous
–Human skin surfaces and nasal
passages
–Water supplies contaminated with
feces
–Coastal waters
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24. FOOD BORNE ILLNESS
• an outbreak of foodborne illness is an incident
where two or more people experience the
same illness after eating the same food.
• An outbreak is confirmed when laboratory
analysis shows that a specific food is the
source of the illness
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25. FOOD BORNE INFECTION
• Invasion of and multiplication within the body
by
–
–
–
–
–
–
–
–
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Salmonella
Campylobacter
E. coli (certain strains)
V. parahaemolyticus
V. cholerae
Y. enterocolitica
A. hydrophila
L. monocytogenes
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26. FOOD BORNE INTOXICATION
• Intoxication due to toxin produced in the
food
– B. Cereus
– C. Botulinum
– S. Aureus
– Mycotoxin : Alfatoxin
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27. POTENTIALLY HAZARDOUS FOODS
(PHF)
a food that requires
time/temperature control for safety
(TCS) to limit pathogenic
microorganism growth or toxin
formation
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33. Causes of Allergen
Contamination
• cross-contamination through inadequate cleaning
of equipment used for the manufacture of nonallergen containing products produced after
allergen-containing foods
• changing of ingredients without an allergen
assessment of the new materials
• use of reworks
• formulation errors
• incorrect labeling
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34. ALLERGENS
• FOOD ALLERGY AND ANAPHYLAXIS NETWORK
(FAAN)
– UP TO 200 DEATHS/YEAR
• 90% OF ALL ARE CAUSED BY “BIG EIGHT”
– MILK, EGGS, FISH, WHEAT, TREE NUTS, PEANUTS,
SOYBEANS, CRUSTACEANS
• OTHER FOOD INGREDIENTS
– SULFITES AND MSG
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35. Components of allergen control
•
•
•
•
•
•
•
•
•
•
•
Employee education
Supplier monitoring
Control steps
Cleaning
Raw material storage
Plant layout
Color coding of utensils
Incorporation of reworks
Label review
Documentation review of activities
Evaluation of program effectiveness
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36. ALLERGEN MANAGEMENT
• adopt a “zero tolerance” protection program against allergen
cross-contamination
• all personnel should be trained in allergen management
strategy
• ensure that incoming ingredients are clearly labeled and that
the labels are reviewed periodically to confirm that suppliers
have not changed ingredients without notice
• develop an allergen storage policy including a procedure for
the cleanup of spills
• design equipment to facilitate cleaning and the prevention of
allergen harborage niches
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37. ALLERGEN MANAGEMENT
• conduct an allergen risk assessment as part of or in addition to the
HACCP Program
• clean between rounds of allergen ingredients
• adopt a comprehensive rework policy, including clear identification
of workin- process materials and reworks
• reject in-process materials or finished products suspected of crosscontamination
• review labels before use and confirm that the correct labels are
incorporated in the process
• conduct internal audits or use a thirdparty auditor to assess the
allergen management strategy
• evaluate and track consumer complaints involving allergen issues
and designate a trained person to respond to consumer inquiries
regarding allergens
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39. TRANSFER OF CONTAMINATION
• Transmission of the causative agent from the
environment in which the food is produced,
processed, or prepared to the food itself.
• A source and a reservoir of transmission for each
agent.
• Transmission of the agent from the source to a
food.
• Growth support of the microorganism through the
food or host that has been contaminated.
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40. CONTAMINATION OF FOODS
•
•
•
•
DAIRY PRODUCTS
RED MEAT PRODUCTS
POULTRY PRODUCTS
SEAFOOD PRODUCTS
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53. PRE REQUISITE PROGRAMS
• In order for your food safety management
system to be effective, you should first
develop and implement a strong foundation of
procedures that address the basic operational
and sanitation conditions within your
operation.
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56. Food safety systems
• Good Agricultural
Practices (GAP)
• Good Manufacturing/
Hygienic Practices
(GMP/GHP)
• Hazard Analysis and
Critical Control Points
(HACCP)
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60. How foodhandlers contaminate
food
• Scratching the scalp
• Running fingers through hair
• Wiping or touching the nose
• Rubbing an ear
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61. How foodhandlers contaminate
food
• Touching a pimple or an open
sore
• Wearing dirty uniform
• Coughing or sneezing
• Spitting in the establishment
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62. Components of a good
personal hygiene program
• Maintaining personal
cleanliness
• Proper work attire
• Following hygienic hand
practices
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67. When to wash hands
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68. When to wash hands
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69. When to wash hands
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70. Hand care for food handlers
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71. Glove use
• Gloves must never
be used in place of
handwashing.
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72. Change gloves…
– as soon as they
become soiled or torn
– before beginning a
different task
– at least every 4 h
during continual use
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74. Avoiding cross
contamination
• Use one cutting board
for fresh produce and
a separate board for
meats, fish and
poultry.
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75. Set criteria for acceptance of
raw and cooked ingredients
Accept
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Reject
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76. Set criteria for acceptance of
raw and cooked ingredients
Accept
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Reject
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80. Storing food safely
• Potentially hazardous,
ready-to-eat foods
prepared in-house can
be stored at a
maximum of 7 days at
4 C
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88. The future…
Safe food
is a moving target…
The problem is never solved
completely because change is
constant…
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89. In the mean time…
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