Safe Plates for Home Food Handlers Module 4: Preventing Cross-Contamination

Case Study

What Happened Family Restaurant in United Kingdom 75 people ended up sick with Salmonella after eating at the same restaurant 5 people went to the hospital Multiple employees were also sick

What They Found Raw chicken had been washed in the produce prep sink Salad vegetables were later prepped in that sink Cooked pasta was cross contaminated with Salmonella

Discussion Do you wash chicken before preparing it? Why do you think this is so common if it is risky?

Learning Objectives Prevent contamination of ready-to-eat food and ice for consumption Determine when to replace and use clean and sanitized equipment and utensils Identify and prevent potential contamination events associated with consumer self-service areas Describe how to store food to prevent contamination Identify how to correctly store cleaned and sanitized utensils and equipment

Key Terms Contamination - is the presence of substances in food that can be harmful to humans 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

Preventing Cross-Contamination

Ask how many people wash their chicken, and why they do it Ask how many people wash their chicken, and why they do it. Then play the video What do you think of what you saw? How can washing chicken be a problem? This also can be demonstrated by washing a dirty watermelon…the sand and dirt get everywhere If video won’t load just go to the next screen and ask questions there https://www.youtube.com/watch?v=r8JzAAH3l5Q

Does this influence your thoughts on washing raw meats? If all the surfaces are not properly cleaned and sanitized, where else could the bacteria be spread?

Cross-Contamination Contamination can be transferred in many different ways Unclean hands and poor hygiene Improperly cleaned and sanitized prep areas, equipment, utensils Standing or dripping water Improperly stored food and chemicals Preventing cross-contamination also includes personal hygiene, cleaning and sanitizing Walk class through everything that happens with a simple dish, from ingredient delivery to service. How many opportunities for cross-contamination?

Preparation and Service Use properly cleaned and sanitized utensils for serving food, drinks and ice Use single use gloves or utensils to prepare and serve washed fruits and vegetables Regularly replace utensils after any chance of contamination Utensils should be replaced at least every four hours when used at room temperature

Ice Used for Food Ice used for food should be protected from contamination Food, utensils and containers should not be stored in machines holding ice for consumption Ensure that the ice machine is maintained cleaned and sanitized

Food Displays Food should be displayed to prevent contamination Self-serve items should be covered by a lid or sneeze guard Each container should have its own utensil replaced with clean, sanitized ones a minimum of every four hours Display and self service must be set up so that people are less likely to contaminate the food

Monitoring Self-Serve Areas Customers must use a clean plate, dish or container each time they visit the self-service line If someone unwraps an item, uses hands to serve food or otherwise contaminate the product it must be thrown out Watch to see if utensils are returned to the proper containers and handles stay out of the food

Preventing Cross-Contamination in Storage

Food Storage Food should be stored in a way that prevents contamination Use durable containers securely covered with wrap, foil or lids Label containers with contents and date Store foods in cold storage in order of cooking final temperature

Proper Cold Storage

Storing Utensils Clean, sanitized utensils should be stored to prevent contamination Storage locations and containers should be cleaned and sanitized

Storing Utensils Utensils used with TCS foods can be stored: On a clean, sanitized prep surface Under running water so that utensil is adequately rinsed In container of water 135°F or above Utensils used with non-TCS foods can be stored: In a clean, protected location In food containers if handle remains above the food This is not an acceptable storage location for the ice cream. Should be in running water

Discussion Think about making a turkey sandwich. How many steps are involved from getting the ingredients to eating the sandwich? How many opportunities are there for cross-contamination?

Review Preventing contamination of ready-to-eat food and ice for consumption Potential contamination events with self-service areas Replacing and storing cleaned and sanitized equipment and utensils Storing food to prevent contamination