Sanitation And Microbial Contamination

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Sanitation aims for:

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an A on the sanitation grade

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Why Study Sanitation?

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guest protection
employee protection
legal requirement
good business practice
pride in the work place

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Two principle means of protecting the customer are:

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preventing contamination

reduce contamination through safe and sanitary practices, ie., time-temperature control

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Preventing contamination from:

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1. Contaminated food supplies
2. Infected food handlers
3. Unsafe food handling
4. Unsanitary equipment
5. Hazardous chemicals
6. Pests

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Multiple handling increased the chances for:

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Contamination

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Sanitation prevents the following biological foodborne illnesses:

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foodborne infection
foodborne intoxication
foodborne toxin-mediated infecion

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Foodborne infection

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eating a food containing living, harmful microorganisms

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Foodborne intoxication

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eating foods containing toxins from bacterial growth or molds

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Foodborne toxin-mediated infection

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eating a food containing disease causing organisms, then the human intestine provides ideal conditions to produce toxins

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Related terms associated with foodborne illnesses:

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reservoir
host
carrier

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Characteristics of a foodborne illness:

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Preventable
Transmitted in almost any food
Usually results from errors in the final stage of production

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Factors that contribute frequently to foodborne illness:

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1. Failure to properly refrigerate and cool warm
foods rapidly
2. Allowing food to be at warm temperatures
3. Preparing foods a day or more in advance of serving
4. Infected employees who practice poor personal
hygiene

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Foodborne outbreak

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is a foodborne illness involving two or more people who ate a common food, which is confirmed as the source of illness

Note: Only one case of botulism or chemical intoxication constitutes an outbreak

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Prevention of foodborne outbreaks is strongly associated with the temperature danger zone

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Keep hot foods 135 F or above

Keep cold foods 410 F or below

Disease microbes grow best between 410F and 1350F

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Foodborne illnesses occur in:

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Potentially Hazardous Foods (PHF) or Time-Temperature Controlled Safe Foods (TCSF)

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PHF will:

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1. Support the rapid growth of microorganisms
2. Have a ph of 4.6 or higher
3. Have a water activity of .85 or higher

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Consider the difference in these to concepts when it comes to foodborne illness:

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Contamination

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Contamination is

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any harmful substance in foods and is often odorless and tasteless

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Spoilage is

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damage to the taste, aroma and appearance of foods

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Preventing Cross-Contamination

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1.Separate equipment:
2. Clean and sanitize
3. Prep food at different times
4. Buy prepared food

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Preventing Time-Temperature Abuse

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Time-temperature control

Avoid time-temperature abuse

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Time-temperature control

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Food held in the range of 41°F and 135°F (5°C and 57°C) has been time-temperature abused

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Avoid time-temperature abuse:

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1.Monitor time and temperature
2. Make sure the correct kinds of thermometers are available.
3. Regularly record temperatures and the times they are taken
4. Minimize the time that food spends in the temperature danger zone
5. Take corrective actions if time-temperature standards are not met

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Monitoring Time and Temperature

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Bimetallic stemmed thermometer
Thermocouples and thermistors

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Thermocouples and thermistors:

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1.Measure temperature through a metal probe
2. Display temperatures digitally
3. Come with interchangeable probes
-Immersion probe
-Surface probe
-Penetration probe
-Air probe
4. Have a sensing area on the tip of their probe

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Infrared (laser) thermometers:

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1. Used to measure the surface temperature of food and equipment
2. Hold as close to the food or equipment as possible
3. Remove anything between the thermometer and the food, food package, or equipment
4. Follow manufacturers’ guidelines

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Time-temperature indicators (TTI):

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1. Monitor both time and temperature
2. Are attached to packages by the supplier
3. A color change appears on the device when time-temperature abuse has occurred

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Maximum registering tape:

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1. Indicates the highest temperature reached during use
2. Used where temperature readings cannot be continuously observed

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When using thermometers:

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1. Wash, rinse, sanitize, and air-dry thermometers before and after using them
2. Calibrate them before each shift to ensure accuracy
3. Make sure thermometers used to measure the temperature of food are accurate to +/- 2°F or +/- 1°C
4. Only use glass thermometers if they are enclosed in a shatterproof casing
5.

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Remember food quality and safety are:

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- Customers top concern
- Affected by sanitation standards
- Protected by proper foodhandling

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Major Sanitation tasks:

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- Make sanitation a management priority
- Purchase save food
- Handle food safely
- Select, train, motivate, and supervise employees
- Do self inspections
- Cooperate with health officials

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Put your sanitation program on target via:

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Food
People