HACCP In Your Schools Preventing Cross-Contamination.

HACCP In Your SchoolsPreventing Cross-Contamination

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.

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

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

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

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

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

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

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

Dangers of Cross-Contact

Sabrina Shannon, 13

Natalie Giordi, 13

How Can it be Prevented?

• Careful storage• Safe handling• Appropriate cleaning and sanitizing

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.

Cooler StorageRTE Foods (not cooked)

Whole meats, Fish (145oF)

Ground meats (155oF)

Poultry (165oF)

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

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

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

Hand Washing

Hands are the biggest utensil for transfer

Hands transfer harmful substances from body, hand-contact surfaces and food

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

Proper Hand Washing

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

• 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

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!

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

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

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?”

Questions?

Contact:

Dr. Ben Chapmanbenjamin_chapman@ncsu.eduFollow me on twitter @benjaminchapman919-809-3205foodsafetyinfosheets.orgfoodsafetytalk.combarfblog.com